THE BEST RECIPE FOR RUNNY EGG OVER TOAST
"The yolk of this well-cooked egg is wonderfully runny, and it will glide off the skillet without any oil.
Specific guidelines about cook times and skillet temperatures are given to avoid accidentally overcooking your egg and ending up with a cooked yolk or a hard exterior.
This cannot be done if your non-stick skillet is worn out. You may apply a non-stick spray if it's worn out, but the egg's skin won't appear as tidy."
INGREDIENTS
- 1 egg
- 1/4 cup of white rice or 1 piece of bread
DIRECTIONS
For best results, warm a non-stick skillet (I use Wearever since it cannot be worn down or it would stick) over medium-low heat for three to five minutes. Because my gas stove heats up rapidly, you might need to alter the preheat time for your burner.
Cook one egg in the pan for three minutes. (NOTE: If the egg white part doesn't start to turn white right away once the egg touches the pan, the pan isn't hot enough.)
The egg's edges should seem dry and be easy to remove with a spatula. The egg should be gently flipped over and cooked for a further minute using a spatula large enough to scoop beneath the entire egg. (NOTE: If the skin on the bottom of the egg is thicker and darker than a very light cream color, the pan is too hot.) The egg should have a very thin layer of perfectly cooked skin that is easy to get beneath with a spatula.
With the help of the spatula, gently remove the egg from the pan and serve it with your preferred slice of nutritious bread (or, for those with gluten intolerance, 1/4 cup of cooked rice!). The yolk will flow out and soak into the bread when you pierce it with a fork.
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