" > wrote in
oups.com:

>
> Food Snob wrote:
>
>> A low/controlled carber, eh? I agree, but not about breaking the
>> yolks. The "goal" I mentioned. I'm not great at achieving it,
>> therefore I'm barely even a good cook, certainly not a great one,
>> because I so often fail the egg test.
>
>
> Are you referring to the ability to keep the yolk runny while getting
> the white part done?
>
> If so, I have a technique you can try. I know that it isn't the way the
> good cooks do it, but it works great for me. And that's what counts.
>
> I break open the eggs into the bowl. Then separate a lot of the white
> into the fry pan and fry it first. Once it is done, then I pour the
> yolks with the remaining egg white into the pan. It takes less time to
> cook the rest of the white, and the already cooked part is keeping the
> yolks from cooking too fast.
>
> I pop my bread in the toaster when I start the yolks, and it all comes
> out perfect.


A three miute egg was always a cinch, but hot to handle but that's as
good as it gets, over toast. No extra fat.

Now I'm a hard-boiled, no yolk egg man!

Andy