If you're not
into runny yolks (which I still feel indifferent about) you can just cook the egg a little longer.
Once my egg is down I love cutting
into the runny yolk and mixing together the spinach and avocado for an extra rich & creamy flavour.
Not exact matches
Carefully crack the eggs, cooking 2 at a time,
into the center of the skillet and cook until the whites have set, but the
yolk is still
runny (If you prefer a cooked
yolk continue to cook or flip the eggs over).
And some people like to crack an egg
into their carabaccia at the last minute, just long enough to let the whites set, leaving the
yolk still
runny.
Crack the eggs carefully
into the saucepan, cover, and cook until the eggs are cooked to your desired doneness... I like the
yolks a little
runny in a dish like this.
Stir the water, then carefully slip a few of the eggs
into the water and cook until the whites are set and the
yolk still
runny, 3 to 4 minutes.
i love the way the
runny egg
yolk oozes out when you cut
into it and mixes with the salad dressing to add an extra layer of richness to the entire dish.
Crack eggs
into skillet and cook until the whites are set but the
yolk is still
runny, approximately 3 minutes.
Crack an egg
into each indentation, then bake until the egg whites are set and the
yolks are
runny.
Oh man,
runny yolk melting
into the spicey tomato sauce... that was gooood.
Slide
into the oven and bake about 15 minutes, or until each egg white sets but the
yolks still appear
runny.
Carefully break the eggs
into the pan and cook for 2 — 2 1/2 minutes until the whites are crispy around the edges, but the
yolks are still
runny (or until cooked to your liking).
Break the eggs
into the pan, one at a time, and cook for 2 1/2 - 3 mins or until the whites are set and the
yolks are
runny.
Gently crack two eggs
into the pan, turn heat down to medium and cook until whites are set and
yolks are
runny, season eggs to taste