EoMEoTE #6: Warm and sunny

In the fried egg world you're either a runny-yolk person, or you're a... Neanderthal.

Why anyone would deny themselves the bliss of piercing the golden sun of a barely cooked egg yolk is beyond me. Rich, thick and eggy it oozes languidly into your toast providing nourishment and comfort.

So for this month's End of Month Eggs on Toast Extravanga #6 it was back to basics. Fried egg on toast. Extra runny. Guaranteed. Here's how...



In the Old Days, I used to hop from one foot to the other mentally willing the egg white to cook faster than the egg yolk. It was a nail-biting dilemma--should I risk a blasphemous firm set egg yolk or cut my losses and enjoy yolky goodness with the risk of gelatinous gloopy uncooked egg white?

Until one day.
When Everything Changed.

It was an ordinary morning when I watched an egg-spert tap an egg on the benchtop, crack its shell open, and then pour the egg innards over his cupped hand above the sizzling frypan.

Egg white drizzled into the frypan, egg yolk lay nestled in palm of hand.

Genius.

Wait 10 seconds of the egg white to cook then gently slide the precious egg yolk onto the silky white mattress. Cook for as long as you desire and then slide that quivering baby onto your waiting toast.

Look. Smile. And then poke.
*sigh*



This is also how I cook my eggs for that empty-fridge favourite--runny fried eggs on fluffy white rice with a splash of light soy. *shudder*

Runny egg yolk soaking into rice granules.
Protein and carbs.
Sweet and salty.

Goodness never came so easily or cheap.

For a full summary of all the EoMEoTE #6 entries, check out Jeanne's wrap-up at Cook Sister!

Related GrabYourFork entries:
EoMEoTE#5: Eggy-mite
EoMEoTE#4: Chorizo and rocket