On Apr 12, 1:05*am, "Bob Terwilliger" >
wrote:
> Bryan opined:
>
> > Basting is the most effective way of getting 100% solid white,
> > and a high % of soft yolk.
>
> There's an interesting egg-cooking method outlined in _The Complete
> Robuchon_: You separate an egg into its yolk and white components, season
> and partially bake the white in a ramekin, then add the yolk and finish
> cooking.
>
> Makes perfect sense to get fully-cooked white and high percentage of soft
> yolk, but it sure seems fussy -- and fraught with the possibility of
> breaking the yolk at several points in the process, necessitating a new
> start with each broken yolk.

I've tried that, and it's exactly as you described.
>
> Bob

--Bryan