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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.

                              1. Well, all, but:

                                Sunny side up? My preference in that case is basted. And this one probably wins, especially if basted with butter.

                                Over easy? My usual whole egg cookery, and the one at which I am most adept, so use it often.

                                Poached? Haven't poached an egg in a couple of years, largely because it can be such a pain. I love a GOOD poached egg, but they are few and far between, and I am not likely to be the person making one. Nor are most of the people I know.

                                Soft-boiled? Appeals to me on so many aesthetic levels (yes, I like egg cups). But: sawing off the top leads to inadvertent egg-shelling, and I hate that. Still, a perfect soft boiled egg with toast to dip? Yum. This would be my second, after basted. And in a perfect world, I would always saw off the egg tops, and put a little blob of butter on top before replacing the egg shall cap to let it melt. Hmmm...this might be my first choice after all, despite my love of the basted egg.

                                2 Replies
                                1. re: cayjohan

                                  basted is really good too. I'm not sure there's a prep I don't like, as long as the yolk is liquid.

                                  1. re: cayjohan

                                    Butter basted. Now that's a perfect egg. Tender white, runny yolks on a slice of well-buttered wheat toast with lots of salt and pepper. Think I'll go make one right now.

                                  2. First three. Never had soft boiled.

                                    9 Replies
                                    1. re: melpy

                                      Me neither, which made me think of this question? I have no idea why I've never had soft boiled, seems like a viable option.

                                      1. re: fldhkybnva

                                        at a hotel in munich where we stayed for a while, there was a tremendous breakfast every day-- with fresh breads, cold cuts, sausages, cheese, yogurt and muesli -- and soft boiled eggs. what a treat those breakfasts were.

                                        as a southerner who loves my biscuits, etc., i have to admit that the germans have a competing product for best breakfast.

                                        1. re: alkapal

                                          We had that kind of breakfast in Turkey as well. But I found the soft boiled eggs to not really be that as they'd been done ahead. But enjoyed it immensely.

                                      2. re: melpy

                                        My memories of childhood always include soft-boiled eggs on days I was home sick. My mom or dad always cut the toast into dunkable strips that would fit into the open top of the shell.

                                        1. re: melpy

                                          If you have been to Japanese Ramen shop, then you probably have soft boiled eggs (hanjuku )

                                          http://i188.photobucket.com/albums/z1...

                                          1. re: Chemicalkinetics

                                            At the noodle shops I purposefully order things without eggs.
                                            I don't think I would like soft boiled because I don't like the egg white hard like that.

                                            1. re: melpy

                                              I see. I just meant that you may have accidentally had the soft boiled eggs without realizing. Guess not.

                                              1. re: melpy

                                                At my local ramen shop of choice (Toki Underground, but only the kimchi ramen) the soft boiled egg has a fluffy white, not hard like in the photo.

                                              2. re: Chemicalkinetics

                                                that looks wonderful. and how they do it at our local ramen place.

                                            2. My preference is over easy, then sunny side up. Poached are OK, but something about the egg white I don't like the fluffiness. I have never had a soft boiled egg, but would love to try it.

                                              16 Replies
                                              1. re: fldhkybnva

                                                A perfect soft boiled egg is delicious. And fun to eat. Do yourself a favor and get an egg cup or two, and some demitasse spoons. And cut some toast into strips. And have cellars of salt and pepper ready, as you season as you work down. Dang, my daughter stole all my small spoons when she went off to college, and I'm down to two egg cups. Must do this again soon!

                                                I agree on the poached front: the whites can be a bit ooky, especially if held. But I might be reacting as a result of my mom's poached eggs, which were cooked in little butter-saturated pans over simmering water, and are still the standard by which I hold "poached" eggs, although I know the technique is not the usual.

                                                1. re: cayjohan

                                                  How long do I boil a soft boiled egg? 4 minutes or so similar to poached? I don't eat much toast but I'd love to pile one on a steak instead of my usual fried eggs. It's something about the wispy poached white that I don't like.

                                                  1. re: fldhkybnva

                                                    Ooh, that's a tough one. I cook a lot of eggs, and I fail about thirty percent of the time on this one. My guess is the variability on the eggs I get from my co-op; it's seasonal, and I sometimes overcooked the littler ones after getting used to the jumbo-plus sizes at the height of laying season. For most "large" sized eggs, the three-minute method (of which there are many) works pretty well. For me, I generally do a start from cold water, up to a boil, then cover and let sit. In the 11 minute range for hard-cooked, in the 7 minute range for medium. I fail on the soft a lot with this method, really, but I think that's just being inattentive.

                                                    A soft-cooked egg sounds wonderful on a steak! I never even dare to peel my fresh eggs - always a disaster. I usually age them for hard-cooked, but I wonder if aging them might work for making a soft-cooked egg that was easy to peel? I've never had any luck.

                                                    1. re: cayjohan

                                                      I that why my eggs have been so darn small? I thought they graded eggs by weight but my usual farm fresh eggs have been tiny little marbles recently. Thanks I guess I can sacrifice a few eggs in the name of practicing and eating :)You bring up another good point, these eggs are the worst to peel with and I don't keep any other eggs around.

                                                      1. re: fldhkybnva

                                                        Hnh, my Hub is always griping during small egg season. He (and there's no other less-purple way to put this) lusts passionately after the super jumbos at the height of laying. I never bother buying eggs; he'd be crushed. He displays each egg purchase to me. (Yes, we seem to be weird, but we're largely harmless, I assure you.) definitely the glum, small egg season here. Make whatever jokes you want - I certainly do. <grin>

                                                        You remind me that I need to put a few dozen eggs to age for the holidays. I give mine at least a month. Fresh, they're impossible, no matter what trick I have tried.

                                                  2. re: cayjohan

                                                    Those are EGGSackly the way my mom made them, too! Tho I guess in that case they're more like 'steam-sautéed'.

                                                    I once bought an egg-poaching pan that was similar to the one my mom had, but the indentations proved to be way too small for the jumbo eggs I usually get. Weird that the product wouldn't be according to 'murrcan size standards.

                                                    Sigh.

                                                    1. re: linguafood

                                                      I loved those eggs. Whatever they're properly called. (I was surprised to learn that most poached eggs were not "our" poached eggs when I ventured from the nest.)

                                                      Our poaching pan was a cheap aluminum affair with four (round; nonono to triangular poached eggs!) cups that had looped handles of thick wire. We always got eggs from our neighbors' flock, and the cups were ample enough for some of those hyper-large eggs. I wish I had grabbed that pan when my mom was chucking old cookware; those eggs on toast are sort of Proustian for me.

                                                  3. re: fldhkybnva

                                                    A couple times a week, when I was in high school, my mother would make soft boiled eggs for us for breakfast. We didn't eat them out of egg cups, though. She'd just break two of them into a soup bowl for each of us, and serve it with toast or English muffins.

                                                    My father always thought he was being nice by sprinkling salt and pepper on mine before I sat down. I never had the heart to tell him I really only liked pepper on my eggs. He sat there and beamed, thinking he had done me a favor because I was in a hurry to run off to school or work. It was worth it to see him smile...

                                                    1. re: kitchengardengal

                                                      When you say that your mom just broke the soft-boiled eggs into your bowl, do you mean that the egg separately cleanly from the shell (like it was peeled) or that the shell was broken and the contents scooped out?

                                                      1. re: cayjohan

                                                        She would crack the egg, peel off half the shell, then run a spoon around the inside to slide the rest out. I don't recall the shells ever being hard to peel. Maybe our eggs were more stale back then!?

                                                        1. re: kitchengardengal

                                                          I ask, as I recently saw on <whatevertheheckfoodshowIwaswatching> a soft boiled egg being shelled whole and I have nevereverever been able to do that. I'll have to give it a try.

                                                          I wonder about the staleness. It seems likely, but then again all through my growing-up we had fresh eggs from the neighbor's farm and I don't recall them being difficult to peel. But that might be a fault of memory and/or me ducking out of that particular kitchen chore. Maybe my mom aged them too and I never noticed.

                                                          1. re: cayjohan

                                                            Those fresh eggs drive me crazy. I haven't had a boiled egg since I started buying them regularly, it's just too trying.

                                                            1. re: fldhkybnva

                                                              fldhkybnva, please try leaving your fresh eggs out on the counter (exposed to air) for a couple of days before boiling them. The shell will come right off. Some food scientist will have to tell you exactly why this is true but it's my understanding that the eggshell is somewhat permeable and evaporation happens faster at room temperature which causes the fresh egg to behave like an "aged" egg if it's been left on the counter for awhile.

                                                              I have been told that leaving eggs on the counter for 24 hours is the equivalent of aging one week. I leave fresh eggs out for 24-48 hours before hard boiling and have no problems whatsoever getting the shells to slip right off. (The other important thing to do is bust up the shells a bit after draining the hot water and before submerging them in ice water for approx. 10 minutes before peeling). I put cold eggs in pot, bring quickly to the boil, turn off heat (lid on) and set timer for 10 minutes. Perfect eggs every time. If the eggs are especially small, I set timer for 8 minutes.

                                                              PS I cook at least 1 dozen hard boiled eggs every week (the snackers here love them) so that's 624+ hard boiled eggs every year. And I won't admit to how many years are involved but suffice it to say that I have a lot of experience with peeling eggs.

                                                              1. re: MrsPatmore

                                                                Wow, good point that seems to make sense to me as to why it would work. I have a vacation coming up I see lots of egg experiments in my future (and between you and me, snacking of course :) I use the same timing to boil my eggs which always turn out well so hopefully this will help with the final shell peeling issue.

                                                                1. re: fldhkybnva

                                                                  I hope it helps you as it did me. I swear that I tried every single suggestion that I could find to solve the you-can't-peel-a-fresh-egg problem. I tried steaming, adding bicarbonate of soda to the cooking water, adding vinegar, pressure cooking, peeling when hot, peeling when cold and so on. There are many threads on CH devoted to the peeling egg problem. Nothing worked for me until I tried this "age them on the counter" suggestion.

                                                                  1. re: MrsPatmore

                                                                    The counter-aging is one thing I have not tried; making a mental note to give this a whirl, as I have somewhat of a bee in my bonnet for having peeled soft cooked eggs to break on steak! So, just leave 'em out? That's a technique of low labor! Love it.

                                                                    I echo the breaking of the shells before the cold water cool down.

                                                    1. re: HillJ

                                                      Same here. I like the crispy whites on occasion too when doing the once-overs.

                                                      1. re: The Professor

                                                        Yes, completely forgot about the crispy whites! Love those.

                                                    2. Raw quail egg yolk on salmon egg sushi - yum.

                                                      8 Replies
                                                      1. re: Veggo

                                                        Is that some kind of a heart attack formula?

                                                        1. re: Chemicalkinetics

                                                          I dunno, my heirs recommended it, and I like it a lot.

                                                          1. re: Veggo

                                                            <my heirs recommended it>

                                                            :D

                                                            I do love salmon roe. I bought so much last year, and ate a lot of them. My cholesterol did go up (at least temporary)

                                                            Is this what you were thinking?

                                                            http://s3-media3.ak.yelpcdn.com/bphot...

                                                            1. re: Chemicalkinetics

                                                              Holy shit! Drool....................................................!

                                                              1. re: Veggo

                                                                <Holy shit!>

                                                                Wait? You were thinking about something else>

                                                                1. re: Chemicalkinetics

                                                                  CK, I have never given much thought as to which orifice quail extrude their eggs from....!

                                                                  1. re: Veggo

                                                                    Very funny.

                                                                    No, I mean you wrote "Raw quail egg yolk on salmon egg sush", but you seem very surprise when I posted my photo, so what kind of "Raw quail egg yolk on salmon egg sush" were you thinking? Is there a different kind?

                                                                    1. re: Chemicalkinetics

                                                                      No, CK, your photo is one of my favorite food combinations on earth! "Holy shit" is an exclamation of delighted surprise.

                                                      2. Soft boiled with crumbled buttered whole wheat toast.
                                                        Bring eggs to boil in a pot starting with cold water uncovered.

                                                        Then cover the pot for three minutes.

                                                        1 Reply
                                                        1. re: magiesmom

                                                          crumbled a strip of crispy bacon and you've got my favorite,

                                                        2. Over easy, on toast.

                                                          1. I think I like them in all situations. I hope I answered your question. If not, let me know.

                                                            1. I like them all.
                                                              In order:
                                                              1) Sunny side up
                                                              2) Soft boiled
                                                              3) Over easy
                                                              4) Poached

                                                              1. Over easy for SECONDS. With HOT toats, slathered with butter, And a slosh of hot sauce.

                                                                Years ago, Dad and his brother took their mother on a trip to England, Ireland and Scotland, He acme back with egg coddlers for each of us kids. Seemed like perfect solution to a soft boiled egg without dealing with shell?? Thing held 2 eggs. Directions said how long to submerge in simmering water. Whites HAVE to be cooked for me. Pulled coddler out of water after time and dumped simmering water. Whites were still gaggingly clear for me, but water was down the drain. Figured... microwave for maybe 30 seconds... WRONG!! Those 2 eggs ERUPTED all over inside of microwave!! Lesson learned!

                                                                1 Reply
                                                                1. re: kseiverd

                                                                  Yea, I'm still working on the over easy for SECONDS. I tend to lose track of time and over easy sometimes is not the runny yolk I want. So just seconds for you does the trick?

                                                                2. Everything except soft boiled. I don't want to ruin an egg by getting pieces of egg shell in it.

                                                                  1. I don't care. I just don't want runny albumen.

                                                                    4 Replies
                                                                    1. re: gordeaux

                                                                      <want runny albumen.>

                                                                      :) We are talking about running egg yolk here. Albumin is rich in egg whites, not egg yolk. :P

                                                                      1. re: Chemicalkinetics

                                                                        I think that was the point, gordeaux doesn't like runny whites, but likes runny yolks or at least that's how I interpreted it.

                                                                      2. Over easy. And with the whites set, thank you very much

                                                                          1. I make mine over easy, and then turn the fire down low for a minute. I also like nice tender whites cooked through.

                                                                            You need a non stick skillet and a little oil for maximum results.

                                                                            1. I learned last year to crack my eggs on a flat surface instead of on the edge of a bowl. Since then, I don't have a problem with bits of shell. Now, that's for raw eggs, but you might try it for soft-boiled?

                                                                              Childhood: Father did as kitchengardengal does. Drop raw egg into simmering butter, when partly set, add a tablespoon or two of water and put on the tight-fitting lid to the pan. This can still leave the egg browned. Mother always basted them in half butter, half oil. Grandmother sort of deep-fried them in olive oil (we're Spanish). This always left crispy edges, of course.

                                                                              Everyone occasionally made soft-boiled or poached, with my mother using one of those aluminum thingies with four round "cups" in water. She only greased the cups with butter to prevent sticking, because she ate poached eggs when dieting.

                                                                              When first married, I tried to make poached ones in a regular pan, but hated the tattered whites, as fldhkybnva does. Complaining to gram about it brought a "tsk, tsk" and she taught me how to swirl the water into small eddies. Duh. Don't think I'd've ever thought of it on my own.

                                                                              Starting around age 22, 23, I would become quite ill after eating eggs--even throwing up. After that, just the smell of egg white caused severe nausea, often leading to a migraine. Spoke to doc about it and he didn't have a clue except to say that egg white is protein, and all true allergies are to proteins (as opposed to sensitivities). He said if I wanted to experiment I could eat just the yolks. By damn--no illness. I still haven't found out why the initial thing started; it's a sure bet that after a time, merely smelling the whites was a conditioned response, not a physical thing.

                                                                              Has anyone poached eggs in broth or something other than water?

                                                                              1 Reply
                                                                              1. re: hopeh

                                                                                I haven't but various poaching liquids sounds potentially interesting :)

                                                                              2. Nummy. I love a nice, velvety yolk in a soft-boiled egg, (must have soldiers, though!!) and I also enjoy a poached egg or two upon crunchy brown buttered toast: sprinkle of salt and a grind of coarse pepper, another little dab 'o butter.....nothing can top this.
                                                                                When my eggs are done in a skillet, I like them "over." One thing I CANNOT abide is any remnant of embryo or almost-clear, uncooked egg white. I always make it clear to the server, ) and I generally get those eggs as I prefer: runny yolk, white done ENTIRELY, but not to the extent of compromising the yolk.
                                                                                Ha, and they call me a difficult customer. :) j/k.
                                                                                Anyway.
                                                                                I love eggs. And one of my favorite things to vizualize (and then materialize :) is a plate of 2-3 eggs any way, as long as that yolk is soft, waiting to have a forkful of sausage dipped into it. Yum! Breakfast is calling and my stomach knows it.

                                                                                6 Replies
                                                                                1. re: mamachef

                                                                                  Embryo? Are fertilized eggs common? Well, except in balut :)

                                                                                  1. re: c oliver

                                                                                    Actually one place I go to for breakfast serves fertilized eggs,and I usually buy eggs from a neighbor who keeps chickens, so...
                                                                                    Whatever it's called, the floaty little thing which attaches to the cord which attaches to the egg....yep; to me that's an embryo. Fertilized or not: yech.

                                                                                    1. re: mamachef

                                                                                      It's the chalaza, usually there are two chalaza which anchor the white to the yolk/shell. I know many who remove it, just don't like the sight.

                                                                                      1. re: fldhkybnva

                                                                                        Oh that. Not an embryo. Thanks for the new word, fldhky :)

                                                                                        1. re: fldhkybnva

                                                                                          Thanks, fldhkybnva!! I love your replies. They contain actual information, which is more than I can say for some. (myself included... :)
                                                                                          I hate the chalaza, :) but it's good to know the name. And actually it's a pretty cool name.
                                                                                          Nah, I don't remove it. I just make sure it's cooked to the point of unrecognizeability.
                                                                                          Thanks again!!

                                                                                          1. re: mamachef

                                                                                            Does it have a particular taste of texture?

                                                                                  2. Most of the places I go around here, to get it without runny whites, I have to order Over Medium, and usually the yolk is still runny. Over easy and they barely cook the one side and that leaves the whites drooling all into my yolky goodness.

                                                                                    2 Replies
                                                                                    1. re: PenskeFan

                                                                                      when I order "over easy", sometimes I get a COLD egg. yes. a cold egg. and the whites are not quite set.
                                                                                      so i've taken to ordering "over medium". The problem is I get a browned egg with a semi-runny yolk. I can deal with a semi-runny yolk, not the browned crispy crunchy outside.

                                                                                       
                                                                                       
                                                                                      1. re: Gastronomos

                                                                                        you sure have a vast repertoire of fried egg photos. ;)

                                                                                    2. The Penn's View Inn, in the Old City section of Philadelphia has the most lovely breakfast room, where you make your own soft boiled eggs. There's a little pot of water and a timer... I indulged myself each morning with two soft boiled eggs, some killer scones and whatever the continental breakfast of the day was.
                                                                                      What a great place to start the day...

                                                                                       
                                                                                      1 Reply
                                                                                      1. re: kitchengardengal

                                                                                        Lovely. I'm glad you treated yourself. :)

                                                                                      2. I know I've mentioned this before but I wiill never forget a ravioli I had in LA. It concealed a perfect runny egg yolk.

                                                                                        3 Replies
                                                                                        1. re: mexivilla

                                                                                          I've had something similar twice in SF. I think it's a Batali concept that keeps getting reworked and re-presented.

                                                                                          1. re: mexivilla

                                                                                            I made those once. You have to slide the yolk into a "nest" of ricotta and parmigiano so it can be a little tricky and you're timing has to be right. But since they are large you only need to make one per person. Quite impressive too.