/ck/ - Food & Cooking » Thread #699379

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Eggs

Shnoox Sat 29 Nov 2008 23:28:00 No.699379 View View Reply Original Report

Quoted By:

/ck/, I can't seem to make the perfect egg - runny yolk, but firm whites.

Every time I do it either the whites come out too runny or the yolk cooks too long :(

Anonymous

Anonymous Sat 29 Nov 2008 23:30:00 No.699382 Report

Quoted By: >>699413

Preheat the pan on low for 5 minutes. After 5 minutes, add butter and let melt for one minute. Crack your egg into a measuring cup and pour into pan. Add salt or pepper if desired. Cover pan for 2 minutes. Release lid and slide egg on plate.

Shnoox

Shnoox Sat 29 Nov 2008 23:50:00 No.699413 Report

Quoted By:

>>699382

That's what I've been doing :<

Anonymous

Anonymous Sat 29 Nov 2008 23:59:00 No.699424 Report

Quoted By:

Use low heat. It's really fucking simple.

Anonymous

Anonymous Sun 30 Nov 2008 00:02:00 No.699429 Report

Quoted By: >>699486

Start the tea kettle before you put the butter into the skillet, or even get anything out of the fridge. When it whistles, pour about 1/3c boiling water into the skillet and cover.

Cooking time of the egg should be very short, and whites will be firm and the yolk will be runny.

Anonymous

Anonymous Sun 30 Nov 2008 00:43:00 No.699483 Report

Quoted By:

boil water in deep pan, add a dash of malt vinegar.
when the water is simmering gently, stir rapidly, quickly crack an egg into the middle, the circling water will keep the egg together.as soon as the white is firm remove from the water. the heat remaining will cook the yolk without hardening it.

Shnoox

Shnoox Sun 30 Nov 2008 00:45:00 No.699486 Report

Quoted By:

>>699429

Never tried this. Usually I just use butter

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