I always struggle when I'm traveling with ordering eggs at a restaurant. Do you have this problem? How do you call different styles of eggs in your language? In English we have quite a long list. We have poached, over-easy, over-medium, over-hard, scrambled, sunny-side up, hard-boiled, soft-boiled and egg whites. Here is a video that explains the different styles of eggs in English:
https://www.youtube.com/watch?v=N6QZ6k9Of7Q
What about in your language or in the country where your language is spoken? How do you explain the different styles of eggs?
In Spanish, I've heard huevos estrelladas, huevos revueltos, huevos hervidos, and huevos pa' alla- pa' aca (over easy???), but I still am never sure if I'm explaining it correctly.
Googy eggs.
We call them googy eggs.
And we have them with soldiers. :)
It's the breakfast of champions. :D
Hi, Mike! Great topic!
We have many dishes with eggs which include other ingredients and these are only the basic ways how to prepare them. I'll post it for Serbian language learners if someone comes across your question:
fried eggs - jaja na oko (which literally is translated as eggs on the eye :)
over-easy - meko spremljeno jaje na oko
over-hard - rešije spremljeno jaje na oko
boiled eggs - kuvana jaja
hard boiled eggs - tvrdo kuvana jaja
soft boiled eggs - meko kuvana jaja
scrambled eggs - kajgana
omlet - omlet (usually with different ingridents)
Hi Mike,
Amusing topic, I can relate. I had a hard time in Thailand too, never learnt how to say over-easy or if they even has a word for it. They always have fried eggs very well-done at the markets. A French fellow living in Thailand told me he didn't know if there is a French word for over-easy even, they either have omelette or oeufs plat, sunny-side up. Will have to figure that one out next time I go to Belgium or France.
I always cook my eggs so the egg white bottom has a little crisp and the white top is cooked but the yoke is still soft, it's not over-medium. Too hard to explain so I always ask for over-easy, but then the bottom is always too soft. Oh well.
