what is the difference between over easy and over medium eggs?
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Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.
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The Standard Size of an Egg One large egg contains a little over 3 tablespoons of liquid: about 2 tablespoons of egg white and about 1 tablespoon of egg yolk. One medium egg has just under 3 tablespoons of liquid, and one extra-large egg has roughly 4 tablespoons (1/4 cup) of liquid.
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According to Cook's Illustrated, the fat in milk or cream will actually separate the protein strands from the eggs, resulting in fluffier eggs. And fats give a smooth taste to food that you can feel on your tongue. Martha F. Scrambled eggs without dairy fat in them are very, very easy to overcook.
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In American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds. In English style, the scrambled eggs are stirred very thoroughly during cooking to give a soft, fine texture.
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Their is no difference between hen eggs and chicken eggs. They are just the same. Most people use chicken eggs as a term but still ,hens are chickens and chickens are hens. So, instead of people saying hen eggs, they say chicken egg as a general term.
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While many people enjoy their eggs over easy, an egg that's fried just until the whites are set on the bottom and then flipped over and lightly cooked on the other side, leaving the yoke runny, is not the best choice, the Centers for Disease Control and Prevention says.
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So what is the real difference between fresh farm eggs and store bought ones? ... The yolk of a farm fresh egg is typically richer in color and taste while store bought egg yolks are always a medium yellow. Not only do farm egg yolks have a deeper color, their yolk is creamier and doesn't break as easily when cooked.
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Follow this key to adjust recipes for using medium eggs: 1 large egg is the equivalent of 1 medium egg or 1 extra-large egg. 2 large eggs are the equivalent of 2 medium eggs or 2 extra-large eggs.
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2 large eggs are the equivalent of 2 medium eggs or 2 extra-large eggs. 3 large eggs are the equivalent of 4 medium eggs or 3 extra-large eggs. 4 large eggs are the equivalent of 5 medium eggs or 4 extra-large eggs.
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It's called hard scramble because the eggs are fully cooked (like how the yolk is fully cooked in an over-hard egg). In contrast, some scrambled eggs have a creamier texture because they are a little bit less well done (we see this with the French Scrambled Eggs).
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Grade B: Eggs have an uncracked shell that might have a rough texture, or a slightly flattened yolk, or a thinner white. ... Grade C: Eggs have a cracked and/or stained shell, or a flattened yolk, or a watery white. These eggs are only used in the production of processed egg products.
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['Sunny side up: The egg is fried with the yolk up and is not flipped.', 'Over easy: The egg is flipped and the yolk is still runny.']
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Grade AA egg shells are completely clean, thick, smooth, and have a definite oval shape. With Grade B eggs, the shell may have a bit of a stain or bumps on it. Eggs are very much judged by their covers.
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Not much difference except in size . As far as taste sometimes because quail generally have a better/more varied, healthy diet , their eggs have more color to the yolk. Quail eggs have a higher yolk to white ratio so are just a little richer. However, all in all, chicken eggs and quail eggs taste the same.
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“Free Range” and “Cage Free” are better than regular eggs, primarily because of the treatment of the animal. Organic “Free Range” and “Cage Free” are better than regular eggs, both for YOU and the ANIMAL. Choose organic when possible. Brown and white don't make a difference.
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than a chicken egg a chicken egg has more pores. and just a little bit rougher surface duck eggs are often a little bit longer more elongated end to end than a chicken egg. they can vary in color.
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According to the United States Department of Agriculture (USDA) guidelines, a grade AA egg has a thick and firm white, and a round yolk. The yolk is also high and practically free from defects. Grade AA eggs are also clean and have unbroken shells. The AA grade eggs are nearly perfect and the highest grade.