You’re in a restaurant and about to order breakfast or brunch. It could be any time of the day because there are many restaurants in the United States that serve breakfast all day long. But you have already made a decision – you’re going to order eggs. That’s when the waitperson asks the question! How would you like your eggs? Well, you might want something familiar, but then again, you might want to try something new. First, learn the basic parts of an egg in order to understand the explanations below.
A fried egg is an egg that has been fried. That’s simple, all you need to tell the waitperson is how many you want. Usually breakfast diners order one or two. But then you will be asked how you want your eggs; a fried egg is not just a fried egg.
Sunny side up – fried, and never flipped over; you can ask for a hard yolk, a soft or a medium yolk – the yolk pictured is runny and served on top of hash brown potatoes.
Fried Egg II – Over-easy
Fried and flipped over quickly, yolk side down, the yolk will still be slightly liquid in the center, but not runny.
Fried Egg III – Over-medium
Fried and flipped over to cook somewhere between over hard and over easy, this one is served on avocado
Fried Egg IV – Over-hard
Fried and flipped over and cooked until yolk is completely cooked through
Raw eggs are whisked together, usually with milk or some kind of cream and cooked in a skillet until set. You can ask for soft-scrambled if you like them creamier. Because they are usually made with butter and milk or cream, check if you are lactose-intolerant.
Scrambled eggs on a bed of mushrooms
Raw eggs are beaten and then cooked quickly in a frying pan. They are usually folded over a filling of cheese, vegetables, meat, fungi and whatever else a chef might think up. Most restaurants will offer an egg white omelet for people who need a low-cholesterol breakfast.
Simple cheese & chicken omelet with blueberries and raspberries.
The same as simple omelet except that egg whites are beaten until stiff, then yolks are added. A filling is added while the eggs are cooking, and the omelet is not folded.
Souffleed Omelet filled with herbs and cooked potatoe slices
Aka Southwestern Omelet or Denver Omelet – always made with onions, green bell peppers, and diced ham. Sometimes includes shredded cheese. Brazilians sometimes add olives.
Western Omelets make excellent as sandwich fillings
The Italian version of an omelet, kind of like a crustless quiche. Raw eggs are beaten together with cheese, vegetables and meat and cooked slowly over a low heat, then flipped over or browned in a broiler before serving.
Frittata made from leftover ham & broccoli.
Shirred or Baked Eggs
Eggs that have been baked in a ramekin until the whites have set but the yolk is still liquid. Sometimes the eggs are baked with butter, cream or other sauces, so find out if you are lactose intolerant.
Shirred comes from the word “shirrer,” another name for a ceramic or porcelain ramekin. Shown here with turkey bacon
Eggs that are cooked in hot liquid, which is usually water, but might be broth or some kind of sauce. They are usually served over toast.
A poached egg on whole wheat bread
Poached eggs topped with hollandaise sauce (French for Holland Sauce, a sauce made from egg yolk, butter and often white wine or vinegar), traditionally served with ham or bacon and on top of an English muffin.
Eggs Benedict on a slice of Canadian bacon, served on a toasted English muffin.
The same as Eggs Benedict but served with smoked salmon and if served for brunch, it will probably have mushrooms, sweet peppers, onions & maybe salmon caviar
Eggs Royale with grilled mushrooms and smoked salmon
Baked egg-based dish of French origin in which egg whites are beaten until stiff, yolks and other ingredients are added to make it into a or meal or sometimes a dessert.
A work of art: a traditional cheese soufflé – good with a fruit cup at breakfast time
Either fried eggs or eggs poached in salsa (salsa is a tomato-based sauce with chili peppers, onion & cilantro) on top of tortillas and accompanied by beans, avocado in some form and usually sour cream and sometimes rice.
A typical Tex-Mex brunch or lunch, loved by anyone who has ever tasted one – notice the tortilla underneath
Hard Boiled Eggs
Eggs cooked in boiling water with their shells intact until yolk is set. Eggs cooked this way give you all the nutrients without any fat or lactose added.
A hard boiled egg on wheat bread with prosciuttu and herb butter
Soft Boiled Eggs
Eggs boiled in shell, the same as hard-boiled eggs, but cooked only enough to set whites and leave the yolks mostly liquid.
A soft boiled egg with buttered toast for dipping
Taking English classes with Betsy is a great pleasure.
She enriches her classes with her wonderful life story, which she happily shares with her students.
Classes are carefully and diligently prepared by Betsy according to the individual needs of each of her students, and always accompany reading material on fresh, new subjects.
She is a very enthusiastic and up-beat teacher, who imparts knowledge to her students through engaging and interesting discussions.
All in all, taking classes with Betsy is a very pleasant, enriching and memorable experience.
Betsy is a wonderful English teacher! Not only is she a native English speaker, but she is also “antenada” in what’s going on around the globe, enabling all kinds of subjects to be brought to light through very engaging and in-depth discussions, and providing a rich vocabulary, with words and expressions you don’t normally find in your usual English textbooks (and that are only ever mentioned on advanced English classes after years and years of going to the same English school). She is very open-minded and has a great sense of humor, making “convos” interesting and funny. And…Betsy loves cats – she is the best! Love, Carla & Amanda.
Betsy and I worked together as teachers in an English School many years ago. The need of keeping my English fluent and updated inspired me to have classes with her, so, 3 other teachers and I formed a group for these classes. Betsy’s classes were always fun, full of new, challenging and interesting vocabulary, focusing on what was happening in the world and many times, with suggestions for our own classes. I still keep the material she prepared for us at that time and, surprisingly they are still fitted for my students. The environment where she teaches is so cozy that we believed we were abroad; this also contributed to the charm of the classes. Apart from that, Betsy and I have developed a strong friendship that has been kept alive up to now. I still turn to her whenever I need something and she never lets me down.
É um prazer falar das aulas da Betsy. São empolgantes, temas variados e atuais, envolventes, bem preparados e com muito amor, com certeza. Acredito que seu blog será “helpful ” para todos aqueles que têm interesse em aprender a língua inglesa ou simplesmente intensificar seu conhecimento. Um abraço carinhoso e sucesso!