No more overcooked yolks. No more overcooked yolks.
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Kitchen Tricks You Need to Know: How to Separate Egg Yolks 🥚
Serious Mealtimes / Kelli Solomon Amanda Suarez
Full disclosure: I am a relatively new egg lover. The only eggs I like are fried. I won’t touch scrambled. I don’t like frittatas and I’m only occasionally tempted by poached or yummi soft-boiled eggs. When I eat out I’ve only had a handful of perfect fried eggs: crispy golden-brown edges with a runny yolk in the middle. I consider myself lucky if I order a fried egg and it actually arrives with a fully set white. And if the pros have trouble getting it right… maybe it’s the method that’s the problem.
Before you get to me I’ve tried Kenji’s recipe for crispy fried eggs and had great results. However his method requires cooking the egg white and yolk together and if you’re not careful the egg will be gone in no time. And when I recently saw a viral hack circulating that claimed a foolproof way to get those crispy bronzed edges was to cook the egg white first? I knew I had to try it.
