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
I have known Betsy for a long time, and in all these years I have learned so much from her… not just English, but from her vast experience as a teacher and as a person. Being an excellent teacher is not just about knowing your subject perfectly (which is of course the case since English is her first language) but also about loving to learn and to relate to people from all kinds of backgrounds and ages. I had as much fun in her classes as a nerdy Star Wars / Elvis teen fan as I do now as busy working grown up!
A Betsy é muito mais que uma professora de inglês. É uma conselheira, humorista, terapeuta, amiga! Tem uma qualidade que me encanta: a Curiosidade. Se interessa por tudo! E mais do que isso, procura se inteirar daquilo de novo que aprendeu e acaba te ensinando outro ponto de vista mais interessante sobre aquilo. Está sempre antenada ao que ocorre no Mundo e no Brasil. O melhor de tudo, é que passa todo o seu conhecimento com uma leveza e um humor fora do comum. Estar com a Betsy é muito bom. Acompanhar suas publicações online, vai ser melhor ainda!
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!
Betsy is my little sister, and I am very proud of her for her amazing language capabilities. When she was just a small girl, she would sometimes make up new words when she needed to, to avoid being slowed down by not knowing the “mainstream” word. Example: her word, “benext”, a combination of “beside” and “next to”, which simple meant “do lado” (but long before she ever encountered Portuguese, of course).