At a restaurant I had Egg in a Hole for breakfast - Inch thick toast with an egg in a hole in the middle of the toast.
I requested whites set and yolks runny.
The first one I sent back because the whites were not set, which I really really don't like.
The next one I kept even though the yolk was almost completely hard - at least the whites were set.
I would like to try to make this dish.
In order to obtain a runny yolk while making the whites set -- What about the tip of cooking the white for a couple minutes first, before adding in the yolk? Has anyone tried this and had it work?
Updated 2 years ago | 77
Updated 7 months ago | 59
Updated 3 months ago | 19
Updated 3 months ago | 41
Updated 5 months ago | 2