OLD-FASHIONED RUNNY EGGS AND TOAST
The title says it all. This is something many people used to know how to make, but is rapidly becoming a "lost art".
Provided by TadGhostal
Categories Breakfast
Time 4m
Yield 1-2 eggs, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Heat about 1/2 inch of cooking oil in a skillet over med to med-high heat.
- When oil is hot, gently crack egg(s) and break open right over the grease, trying not to break the yolks. If you do break the yolk and want to try again, let the damaged egg cook a bit before taking it out or you'll have a hard time of it.
- Start making the toast.
- Grab a spatula and wait until the bottom of the egg(s) turns white (you can no longer see the bottom of the pan through it).
- Using the back side of the spatula blade (by holding the spatula normal, then twisting it in your hand 1/2 turn), splash the hot oil over the top.
- Continue doing this until both the egg white and yolk have a white film over the top. This should occur just about the time the toast is ready.
- Carefully remove the egg(s) to a plate and sprinkle with salt and pepper.
- Serve with the toast.
- To eat, break the white skin on the yolk to get to the runny goodness. Dip toast pieces in the yolk and enjoy!
- Note: Until you get the hang of it, you should keep other people and pets away from the skillet while you're cooking. Otherwise, someone will likely end up on the receiving end of an over-ambitious flick of the spatula when you're trying to cook the tops. There are recipes here that describe other similar (and safer) ways to cook eggs with "runny" yolks, but if you want that old-fashioned, greasy-spoon, crispy-edged, fried-egg taste, there's just no substitute for this method.
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Brett Volz
[email protected]Delicious!
Lyn Slim
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family.
Basi Motseki
[email protected]This recipe was a disappointment. The eggs were runny and the toast was soggy. I would not recommend this recipe to anyone.
Mim Puri
[email protected]Not bad.
Ser
[email protected]I've been making this recipe for years and it's always a hit with my family. The eggs are always cooked perfectly and the toast is always crispy.
Mema Alsorogy
[email protected]This recipe is a classic for a reason. It's simple, quick, and delicious. I love that I can use whatever bread I have on hand.
Rozina RozinaArshad
[email protected]Yum!
Tracy Eaves
[email protected]Good basic recipe. I added some chopped chives to the eggs and they were delicious!
kanoa period
[email protected]This recipe was a total fail. The eggs were overcooked and the toast was burnt. I would not recommend this recipe to anyone.
SIA FATOMA
[email protected]Meh.
Zunaid Hossain Zisan
[email protected]Easy and delicious! I'm not much of a cook, but I was able to make this dish without any problems. The eggs were cooked perfectly and the toast was nice and crispy.
Mohammadnaghi Haddadian
[email protected]This recipe brought back so many childhood memories! The runny eggs and toast were cooked perfectly and tasted just like my grandma used to make them. Definitely a keeper!