Why are eggs “hard” and “soft” when boiled, but “hard” and “easy” when fried?
Even more vexing, why do I like my eggs hard-boiled or over-easy, but I don’t like my eggs soft-boiled or over-hard?
Why are eggs “hard” and “soft” when boiled, but “hard” and “easy” when fried?
Even more vexing, why do I like my eggs hard-boiled or over-easy, but I don’t like my eggs soft-boiled or over-hard?
