We cook a lot of eggs at Epic Egg.  Often there is confusion on the many cooking methods we provide; therefore we are adding this list to help clarify communication so that we can serve you properly.

Poached: cook eggs in gently simmering water (often with a splash of vinegar) for 3-4 minutes for a soft, runny yolk encased in a delicate white. Ideal for eggs Benedict.  This is actually a “coddled” egg, but is not accepted as “poached.”  The traditional method of poaching an egg is by placing the egg in a cup and steaming.  That’s a lot of egg cups to manage.

Sunny-Side Up: cooked on one side, yolk intact and runny, about 2-3 minutes in a hot pan.

Over-Easy/Medium/Hard: Flipped to cook both sides; easy (runny yolk, 1-2 minutes), medium (semi-set yolk, 2-3 minutes), or hard (fully set yolk, 3-4 minutes).

Basted: Fried with steam spooned over the yolk to lightly cook it without flipping. Many use hot oil/fat splashed over the egg to cook the top.

Scrambled: Whisk eggs and cook in a pan over low heat, stirring for soft, creamy curds (3-5 minutes).  We do not add milk/cream/water.

Omelet: Beat eggs, pour into a hot pan, and cook until set (2-4 minutes). Fold with fillings like cheese, ham, or veggies.

Hope this helps.  See you soon!