since moving to Florida 20 years ago, I have acquired a taste for something that didn’t exist in New Jersey: “Eggs over hard” it’s really just a fried egg that’s fried until the yolk is fully cooked. I am surrounded by people who like things “fully cooked” so i just go with it. There’s still a magic stopping point for perfection though. that’s true with every egg way but poached needs the most balance of all.

since moving to Florida 20 years ago, I have acquired a taste for something that didn’t exist in New Jersey:

“Eggs over hard”

it’s really just a fried egg that’s fried until the yolk is fully cooked.

I am surrounded by people who like things “fully cooked” so i just go with it.

There’s still a magic stopping point for perfection though. that’s true with every egg way but poached needs the most balance of all.

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