Oh! Never heard of this. And I think the butter thing sounds 
.
2 Likes
I think Guggy/ Googie Eggs probably sound better with an Irish accent.
It’s called Egg in a Cup in some parts of the UK, and maybe some parts of Ireland.
(whereas Egg in a Cup in Canada is usually a plain SBE or HBE in an Egg Cup, not mashed)
….
Some people online are also calling their ordinary soft boiled eggs in a cup Googie / Guggy eggs, which adds to the confusion for me.
I assumed it was her special way of saying ‘dippy’ eggs, which is a PA thing for sunny-side up.
But who really knows with her? Ima ask her directly!
As per her response: “a fried egg that’s not over hard or wicked runny. 
Googie…lol,” which sounds like sunny-side up to me 
Aka a fried egg. (Sunny side up isn’t flipped; a fried egg is.)
I’d call sunny side up a type of fried egg. Flipped is also a fried egg but at least in the diners I’ve frequented it’s referred to as “over-[easy|medium|hard]”.
Sunny side up is fried on one side, so it falls under fried eggs. Over-easy is a fried egg that is flipped.
At least that’s what I’ve been told. Have people been lying to me all this time? 
Obviously it’s a kind of fried egg, but to specify what you want:
Over easy - cooked on side one, cooked lightly on side two.
Over hard - cooked through on both sides If you order a “fried egg,” this is probably what you’ll get.
Sunny side up: cooked on one side. So you can clearly see the yolk. The yolk looks like the sun. If you order a “fried egg,” it would be very unlikely that you’d get a sunny side up egg. Even though it is, in fact, fried.
To me, “over easy” on the second side is to cook it just enough to fully set the white. No jiggly clear jellyish ick.
1 Like
Right, takes about 10 seconds, in my experience.
1 Like
But it it fills a martini glass, perhaps it’s the bartender?
IDK… anything goes at this place LOL
1 Like
I smash & butter hot hard boiled and soft boiled eggs with salt and pepper, from times to time (just not in a cup).
Give it a shot - pretty good.
Suspicious, but willing.
I also mash butter into my over easy eggs then spoon onto my toast, but that’s a lazy way to avoid buttering the toast.
So much mashing and smashing! Why do you hate eggs? 
Maybe he just loves butter.
I don’t know… after trying egg butter/munavoi in Helsinki, I haves lot of time for this kind of mixing and mashing.
Trying to keep an open mind.
“Crostinis” are par for the course here. Italian plurals are a lost cause around these parts in general, me thinks. A local pasta maker has a big, bright sign advertising their “raviolis.” 
The Club Sandwich Pasta SALAD is another… questionable choice, but it’s reassuring that it does not, in fact, contain actual golf balls — this having been some Very Important Golf Weekend, apparently.
I don’t know how one “hand squeezes” lemonade — sounds like a futile and messy effort to me, and I pity whoever is slicing cherries for the garnish.
1 Like
These menus are fun! Eye catching descriptions include blonde bistro garlic rubbed crostinins. Is the bistro only for blondes? Or is the garlic blonde? And the azalea that was found at the Masters. Did they actually find that one at the Masters? Or is it based on a cocktail they had there? Probably the latter but they could have worded it better.
1 Like
