Food Snob wrote:

A low/controlled carber, eh? I agree, but not about breaking the
yolks. The "goal" I mentioned. I'm not great at achieving it,
therefore I'm barely even a good cook, certainly not a great one,
because I so often fail the egg test.


Are you referring to the ability to keep the yolk runny while getting
the white part done?

If so, I have a technique you can try. I know that it isn't the way the
good cooks do it, but it works great for me. And that's what counts.

I break open the eggs into the bowl. Then separate a lot of the white
into the fry pan and fry it first. Once it is done, then I pour the
yolks with the remaining egg white into the pan. It takes less time to
cook the rest of the white, and the already cooked part is keeping the
yolks from cooking too fast.

I pop my bread in the toaster when I start the yolks, and it all comes
out perfect.

" wrote in
oups.com:


Food Snob wrote:

A low/controlled carber, eh? I agree, but not about breaking the
yolks. The "goal" I mentioned. I'm not great at achieving it,
therefore I'm barely even a good cook, certainly not a great one,
because I so often fail the egg test.


Are you referring to the ability to keep the yolk runny while getting
the white part done?

If so, I have a technique you can try. I know that it isn't the way the
good cooks do it, but it works great for me. And that's what counts.

I break open the eggs into the bowl. Then separate a lot of the white
into the fry pan and fry it first. Once it is done, then I pour the
yolks with the remaining egg white into the pan. It takes less time to
cook the rest of the white, and the already cooked part is keeping the
yolks from cooking too fast.

I pop my bread in the toaster when I start the yolks, and it all comes
out perfect.


A three miute egg was always a cinch, but hot to handle but that's as
good as it gets, over toast. No extra fat.

Now I'm a hard-boiled, no yolk egg man!

Andy