I have been making eggs for months now, trying to get that perfect point where the yolk is no longer liquid and runny, but not fully cooked like a hard boiled egg. I only do eggs a couple of times a month, always on Sundays. I wanted to make them without a lot of effort, and precisely timed to the way I like them, just barely done. I had these egg rings which are wonderful for keeping the whites from spreading out too far and over cooking.
The first step is to butter the inside of the rings so the eggs don’t stick.
Place in a pan with some butter in the ring to melt on the pan to keep the eggs from sticking there. Use a medium-high heat, not too hot so the eggs cook a bit slower.
I always break the eggs into a cup first, after I got one years ago that was bad.
Heat the pan until it is ready, and the butter is bubbling.
Pour the eggs into the rings.
Now, here is where the difference is in my eggs. Add 1/2 cup water to the pan, and cover it.
Cook to your preference. The cover helps to steam the top and provide even cooking throughout. I tried flipping them once, it didn’t go well, LOL.
Remove the rings after the amount of time you want.
On the minimum cooking time, you’ll get something like this. Too runny for me. This was 2 minutes.
OK, starting over on another day, I adjusted the time up a bit to 2-1/2 minutes, but still got runny eggs. Better, but not cooked quite enough for me.
Adjusting again to 3 minutes, close to perfect, but almost overdone. I like the yolk to have that translucent appearance, not like a hard boiled yolk.
So, it takes medium-high heat and just at 2-3/4 minutes to get them close to perfect for me. Lovely with ham! Pass the Hollandaise please!
How do you like your eggs?