actually sonic, you are WRONG.
Poached eggs are cooked in water.
Scrambled eggs...well if you dont know this then youre just retarded.
Fried eggs can go two ways: Sunny side up or deep fried.
Eggs over easy are similar to sunny side up in appearance. However, with eggs over easy, the yolk is cooked through, so the whites and the yolks are both cooked, more solid masses. Eggs sunny side up have the whites just cooked through and the yolk is still completely runny. Best served with toast and maybe some sausage or steak.
And this isnt the only few ways to cook eggs. There are several more that i wont go into detail about.
Expand your horizons son, dont limit them
As for one of my own favorite recipes:
4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
4-5 stalks fresh asparagus
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon essence (recipe follows) or other seasoning to taste
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Chopped fresh parsley, garnish
Preheat the oven to 350 degrees F.
With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts.
In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, rosemary, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces (these will be formed into plugs to fit inside the chicken breasts). Cut asparagus to match the size of the pocket in the chickn breasts and roll 2-3 pieces with each of the four cheese pieces you have cut. Form these into plugs which will fit into the pockets. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
In a large shallow bowl, combine the flour and the essence or other spices you have selected (a mixture of nutmeg, cinnamon, cayenne pepper and onion powder does very well). In another bowl, beat the egg with the water.
One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
I like to serve this with either Champ (Irish green-onion and garlic potato mash) or a truffle risotto. A nice bottle of pinot grigio or a dry-ish chardonnay goes well with the meal. Bon apetit.
