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How do you like your runny yolk?

For the runny yolk fans do you prefer your runny yolk sunny side up, over easy, poached, or soft boiled?

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    1. re: Gastronomos

      yes again, but also need to add raw

      1. re: Bkeats

        no matter the method, the yolk runny, YES!
        no uncooked whites, just tender egg whites.
        A hard boiled egg, though, has it's place.

        BUT! no matter WHAT! I don't care WHAT!
        There is NEVER a reason to crisp an egg.
        Brown egg? straight to the garbage and start over.
        crunchy, crispy and brown? throw the egg, the pan and the one who made it into the garbage!
        No excuses!

        1. re: Gastronomos

          I kinda like eggs that are crispy around the edge or on one side.

            1. re: EWSflash

              I like that too. Crispy egg white especially on the edge, but running/semi-running egg yolk.

              1. re: Chemicalkinetics

                I'm trying to figure out that balance. I love the runny yolk but also the crispy white, sometimes I get it right, others the yolk loses to my dismay.

                1. re: fldhkybnva

                  although I gag at it, you all are welcome to view this pic:

                   
                      1. re: fldhkybnva

                        Maybe it is just me, but it looks tasty to me.

                        1. re: Chemicalkinetics

                          I've got to go with Gastro on this one.
                          No brown, no crispy bits on the egg whites. Makes it feel like I'm eating baked waxed paper.

                          1. re: kitchengardengal

                            I ain't never had no "baked wax paper" before, and hope never to in the future. But that may be a good way to describe that plastic like crust that the white forms when improperly cooked at too high a temp and, even worse, if it gets crusty brown as well. It's also a taste thing. The smell alone gets me gagging, but I have tasted it. The smell turns my stomach and I guess that's why that bitter taste doesn't sit well with me.

                            Funny, my M-I-L doesn't really "brown" meats for stews and such. She adds the meat and onions, oil and what-not to a pot, turns on the heat to a medium low and a soon as she starts to hear a sizzle of what is really water, she adds the liquids.
                            Conversely, when frying up eggs, she heats the pan with lot of olive oil to screaming hot high temperature, cracks the eggs into the smoking oil, covers with a glass lid, lowers the temperature and cooks till the kitchen smells like what I don't like it to smell like. The brown crispy crusty crunchy bitter brown bottom is highly valued by her and NO runny yolk is allowed! Kinda like the opposite of what I do in the kitchen.

                            Her food, BTW, is also not seasoned. At All. Ever. A pinch of salt to a pot of food is about all. She shuns black pepper and any other spice or herb. Kinda like the opposite of how I cook.
                            To each their own. She DOES eat my food though. Says it's got "kick". She also says that she couldn't eat like that everyday. Bland is easier. Tasty is for the rare occasions, not daily, for her. I couldn't imagine living a bland life.

                            1. re: Gastronomos

                              My mom used to line her cookie sheets with waxed paper, and sometimes it didn't all peel off the cookies.
                              So now and then you'd get a crispy brown bite that felt like....eating paper.

                              1. re: kitchengardengal

                                i can only imagine that being much better than even a film of cellophane like substance cooked egg white. Browned would just add insult to injury.

                              2. re: Gastronomos

                                Sounds just like my MIL. Maybe we're related by marriage. Lol

                                1. re: Bkeats

                                  too many of these people around... LOL

                            2. re: Chemicalkinetics

                              Me too, I like the crispies I scrape from the pan and pour over the eggs with the fat (butter/bacon fat/etc) from the pan.

                              Though a nice, smooth poached egg is great, too.

                            1. re: alkapal

                              those look like they've been poked after they were plated.

                            2. re: Gastronomos

                              someone didn't know what they were doing - they ruined the yolks! you can have it both ways.

                              1. re: mariacarmen

                                they look like they were broken and runny After they were plated.

                        2. re: EWSflash

                          i'm with you! i love the lacy edges on an egg quickly fried in hot bacon grease, using the hot bacon fat (with tiny bits of residual bacon ) to baste the top of the egg. the white stays tender -- except for the lacy edges -- and the yolk is runny!
                          then, i love to put a couple of these on top of some buttered stone ground grits, add salt and fresh-ground black pepper, and sprinkle crumbled bacon on top. eat with rye toast, thank you.

                          1. re: alkapal

                            you described the exact way I watched eggs being made by my dad while I was young, sans the lacey edges. tender and tasty whites indeed. I learned to use a spoon and plenty of oil/fat and baste. these days I use olive oil and a spoon to baste the eggs. no flipping or "over easy/well", just a spoon to baste.

                            1. re: alkapal

                              Your description is perfect. Double exclamation points for the grits, pepper, and rye toast.

                              This is why going out for breakfast holds no allure for me.

                            2. re: EWSflash

                              so do i. crispy edges, runny center. mmmmm... absolutely the perfect egg.

                        1. Over easy & poached.....NO "runny" whites for me!

                            1. My mother called them "Guardian Ware Eggs".

                              She'd drop an egg or two into the small Guardian Ware saucepan after preheating it, then a splash of water, slap that glass lid on pronto, and in a couple minutes, perfectly steamed sunny side up eggs with no runny whites. Back then, there weren't many cookware brands that had a glass lid, and it was just the thing for her eggs.