Aphorisms from the Professor: Brillat-Savarin

Sunday, April 18, 2010

how to effortlessly make a perfect runny egg

This morning my boyfriend experimented with a new egg technique, and it worked out amazingly well. If you want to exert zero effort striking the balance between an egg that is cooked but with a yolk that is runny, you need to try this:

1) place slices of bread in hot pan
2) crack an egg over each slice, so that one yolk lands on each slice of bread
3) turn to low heat, cover, wait 10 minutes

The end result is a perfectly runny, slightly over-easy egg served on toast that has absorbed a bit of the egg flavor (from the white that seeped through). Having the bread underneath the egg lets enough heat through to cook the egg, but helps to avoid the dreaded over-cooking.

Perfect egg on Tuscan round

Warm Capresse salad: grape tomatoes, mozzarella, fresh basil, olive oil, balsamic vinegar, crispy home-made bacon bits


  1. That is amazing....I HAVE to try it...I often wreck the yolk or over or undercook the whole thing

  2. I have also found that after cracking eggs directly to the pan, if you let them sizzle until the white just begins to set and then turn the heat off and cover the pan for 3 - 5 minutes, that's a good way of getting a nicely done egg that is neither over or undercooked. I am moderately obsessed with runny eggs, so I've spent a LOT of time experimenting...

  3. Steph -- that sounds like it's a similar idea of getting the eggs off of high-heat. But what I also like about this bread-method is that then the egg is sort of glued to the bread, so it incredibly easy to pick the toast with the egg to eat together. In fact, this would probably be the ideal way to do eggs for a breakfast sandwich...