I grew up calling it "een paardenoog", a horse's eye, and it was probably the second most common way we had eggs. More common was soft-boiled, either in an egg cup with strips of buttered toast (soldiers) to dip, or peeled and served with french fries made from scratch.
The first time I even heard of the over-easy option was traveling through the US. In Belgium, if you liked the yolk on your fried egg more solid you'd ladle some of the cooking fat over it rather than flipping it.
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momijizukamori
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Date: 2011-01-13 07:28 pm (UTC)The first time I even heard of the over-easy option was traveling through the US. In Belgium, if you liked the yolk on your fried egg more solid you'd ladle some of the cooking fat over it rather than flipping it.