[Talisker]

I love this thread.

Now we need one on how to cook the perfect soft-yolk fried egg. Conceptually, this isn’t a thread-hijack. You need the same contradictions in the end - crusted outside, perfectly soft inside. I’ve had a lot more success with steaks than I’ve had with eggs. But the ultimate is to have both done perfectly, with the eggs on top of the steak, and then dip the cut steak pieces into the egg. Bliss.

[don-o]

Now we need one on how to cook the perfect soft-yolk fried egg.

I use a 9" skillet (not cast iron but steel with heavy bottom). Very low heat. Tbs or so of butter. Two eggs. And about a Tbs of water. Cover - I have a clear lid and after some practice you can tell by sight about the doneness.

This gives a soft white - I do not like it to go crusty. I like to put the eggs on a piece of toast.