The yolk in an over medium egg has to have a gel-like consistency, like a pus in a cut.

But not a cut that's oozing, like you just got it.

A cut that you've dressed and are taking off the dressing to let it breathe at night.

But you don't want to touch it because you know beneath that layer of goo and gauzy skin is that like that goate goys like that one that's

the good stuff the good stuff but that's the sunny side up the really blood like really juicy

over medium i over medium i like it to i like the egg to kind of spill out but not enough

where in the bacon egg and cheese it has to spill out just enough to, like, wet the bread. It can't, you know. I want my eggs to be so runny that it ruins my day. Yeah. Yeah. Okay. That's the thing, because I've walked into situations with, because what happens with eggs is when it runs and it gets on you, it hardens into a yellow, shawky, cummy thing.

Tim, you're big into food.

I am.

You love it.

Yes, I am.

What's your, what's your, what's your, I feel like that's like a weird way to like start

an over, overreeders anonymous meeting.

So we're all big into food, right?

Oh, man, but you're big into fancy food.

I like fancy food, I do.

You know words I've never heard of, like foie gras.

Sure.

Fla gras, yeah.

I almost sort of read.

I was looking through your Facebook post.

Sure.

...