How to cook Egg in a Hole so that the white is set and yolk is runny
At a restaurant I had Egg in a Hole for breakfast - Inch thick toast with an egg in a hole in the middle of the toast.
I requested whites set and yolks runny.
The first one I sent back because the whites were not set, which I really really don't like.
The next one I kept even though the yolk was almost completely hard - at least the whites were set.
I would like to try to make this dish.
In order to obtain a runny yolk while making the whites set -- What about the tip of cooking the white for a couple minutes first, before adding in the yolk? Has anyone tried this and had it work?
I would pour about a teaspoon of water on the hot skillet and then cover with a lid just a little larger than the piece of bread. This method works for me when I want a fried egg with a firm white and runny yolk without turning it over. Remove lid and periodically to check on cooking progress. The white should set before the yolk does.
Hi - I have an idea you might want to try that I think would work perfectly... poach the eggs. You will have exactly what you are looking for--- runny yolk and set whites.
butter one side of the bread. melt butter in the pan and put the non-buttered side down. break egg into the "hole". lift up an edge of the bread a bit so that the egg white spreads underneath quite a bit (and cooks). once it is done to your liking, flip until the other side is browned. i always get a runny yolk this way.
while that is cooking, i usually put the hole in the toaster oven to brown that and put on top.
i use about medium heat.
If the loaf is large enough maybe you could make the hole bigger so the white spreads out and cooks faster. Toss the piece you cut out into the skillet, buttered, and serve it as extra toast.
We call them "Bird's Nests" and they usually come out perfect when I use a small, heavy pan- small pat of butter, gotta use a jelly-jar glass like Daddy did to make the hole. I fry the bread lightly on one side, with the cut out part along side the bread. Flip once, add another pat of butter and crack in an egg. Let it cook a while (add some salt and pepper now) and flip once to get the other side done. I like the white crispy and the center a little runny. It tends to use about 3 hunks of butter per person, so we don't eat these a lot...
I don't know that I'd cook the white then add the yolk- I'm fairly lazy when I cook breakfast!!!
re: Boccone Dolce
That's exactly how I cook them and I've only gotten an overcooked yolk when I got distracted and left it on the stove too long. Cook on the first side until the whites are mostly set, flip (carefully), and when the whites don't stick to the pan I pull it out (it takes less than a minute). Yum.