After those 90 seconds, add one teaspoon of water to the pan (away from the egg, please) and cover immediately with a lid. The steam will gently cook the top of the white without frying the yolk into a hard orb. This is the key to a perfectly set white and a runny heart. You’re welcome.
Wait about 60 to 90 seconds more. Lift the lid—if the white looks opaque and slightly jiggly, you’re golden. If it still looks raw, give it another 15 seconds. Pro tip: the yolk should feel soft when you gently press it with a finger. Not squishy, but like a sleepy cat’s belly.
The Alternative: Poaching for the Brave
If frying feels too basic, try poaching. It sounds fancy, but it’s just a hot bath for your egg. Bring a small pot of water to a gentle simmer—no roaring boil, or you’ll have egg confetti. Add a splash of vinegar (this helps the white set faster).
Swirl the water into a gentle vortex, then drop the egg into the center. The spinning water wraps the white around itself. Cook for about 3 minutes for a runny yolk. Use a slotted spoon to lift it out, and pat it dry with a towel. It’s like a little cloud of joy.
Cooked Egg With Runny Yolk – Runny Yolk Egg Recipe – ZKMPP
