Cook on a low setting with the lid on until eggs get to your desired setting (i.e., firm whites,
slightly runny yolks.)
Not exact matches
Bake for 10 - 15 minutes more or until the kale is crunchy and the egg whites are firm and the
yolks slightly runny.
The eggs were
slightly more cooked than I usually prefer, but that's often the case with baked eggs and there was still a bit of
runny yolk to keep me happy!
In a nonstick skillet, fry the egg over medium - high heat in the remaining oil until the edges are
slightly golden and the
yolk is still
runny.
If I could bottle warm,
runny egg
yolk and use it as a condiment, much like my mother does with EVOO, to douse my peas, sandwiches, and various comfort starches, I would, though my ascent to middle - life might be
slightly less graceful as a result.
Transfer to oven and bake shakshuka until egg whites are set and
yolks slightly wobble when pan is shaken (your clue that the
yolk is still
runny), 10 — 12 minutes.
Whilst keeping an eye on your toasting muffins poach the eggs in the pan of boiling water for about 3 minutes, (you want the
yolks to still be
slightly runny).
Try soft - boiling your egg, so the
yolk remains
slightly runny, or hard - boil it and slice it.
Cover and reduce the heat
slightly so that the whites become firm but the
yolks stay nice and
runny.
Different parts of the egg cook at different temperatures, to get the most nutrients the
yolk should be
runny and the egg white
slightly cooked.