To me, eggs are total comfort food. If you are an egg person, specifically a runny egg person, it all comes down to buttery toast dipped in peppery salty yolks.
Achieving the perfectly cooked egg can be somewhat of a challenge, and I am by no means an expert. But I do think I’ve come up with a fool proof trick for achieving the exact yolk you like, so I decided to share.
If you’re cooking two eggs, begin with an 7 or 8 inch frying pan. Three eggs- begin with a 9 or 10 inch frying pan. Place 1/2 T butter in the pan, set to medium heat. Let heat for 4 minutes.
While pan is heating, crack your eggs into a bowl. As opposed to cracking my eggs into the pan, I crack them into a bowl, and then pour the eggs into the pan. This allows you to place all the eggs in the pan at the same time, which ensures even cooking times. Not mention, it also provides a key opportunity to fish out any shells.
Next, pour the eggs into the pan and season with salt and pepper. Place a lid on the pan and let cook, covered, for 3 minutes. By covering the eggs, the heat is trapped in and the eggs cook completely- no need to flip! After 3 minutes check eggs consistently until they are cooked to your liking. I find a runny yolk takes approximately 4 minutes to cook. Serve immediately with toast.