it's funny the resolution of detail that we, cooks all, have on the simple ingredient of a chicken's egg.
when i was a kid, my mom was the only person that i knew that could make lace. i was the last of six kids, so lace (from a hot pan) was a natural outcome. i had no idea i was experiencing haute cuisine! lol.
you know, i still remember in the summer of '74, my new sil tried to make eggs thinking she could face off with my mom when we all shared a summer house at the shore on long beach island, nj.
i tried to explian how my mom made eggs perfectly, with soft yolk, and barely crisped edges, picturing a golden laced, lightly finished, sunny side up egg.
she made me fried eggs that were burned on the edges, solid yolk.
i smiled and choked them down. hey, that's always been my brother's problem, not, mine, lol. to this day.
my preference: just barely over easy, warm runny yolk, thin canadian bacon, pastrami, or taylor ham, and bell pepper and onion home fries. with buttered whole wheat toast. break the eggs over the meat and spuds, and go at it.
my god i need eggs, l0ol.