the window for cooking eggs always seems so narrow to me. i just made basted eggs, but in less than a minute it went from runny to overcooked. i couldn't really check because i covered it with a steel pan, i should have used glass, but are eggs really supposed to be this delicate to cook? it's absurd to me. i get the feeling i need to constantly take the pan off the stovetop, like it's impossible to just leave it in place and still get a more reasonable cooking window. is that the way to do this?
>>21714748I eat my eggs charred and avoid such considerations
>>21714750that's what i normally do, but i wanted a change of pace. i now know i am really imprecise with handling heat.
>>21714748I make scrambled eggs it's easier and tastes better anyway
>>21714748cook your eggs with medium heat its not that complicated
>>21714759i did initially, but the pan got absurdly hot far too quickly. it was crackling violently. I lowered it to the absolute minimum after only a couple seconds but it was still pretty hot to even hover over the surface.
>>21714748i use a carbon steel and i cook on 3 with an electric stove (max 9) the yolks don’t get pink fast enough for me! i preheat my pan before putting them in, and sometimes they’ll take two minutes covered to pink upusually end up taking them out with them slightly yellow yet meaning there’s some uncooked white but i’m not squeamish about that
i just throw it in the pan and take it off whenever it feels like good egg timei like a runny yolk and maybe a slight patina on the edges of the white so there is no "undercooked" egg for me
>>21714748It’s called having a touch son, you’re either born with it or without it. You clearly don’t have it. or you know just practise. For me the perfect point is when the yolk is clouded over, then the whites should be fully cooked. Just use a spoon to spoon over the fat onto the top of the egg.
