How to cook the perfect “runny yolk egg” without fail

This method is so simple, you won’t forget it! This is my grand-mother’s no-fail method of how to cook the perfect runny yolk egg.

What makes a big difference in all the “recipes” for the perfect runny yolk egg, is that people rarely talk about the temperature of the egg before it’s used.

If you take the eggs out of the fridge or if you have left them on the bench after a hot day is not at all the same…

To obtain a perfectly cooked egg white with a lovely runny yolk you need to change method according to the temperature of the eggs you’ll be using.

I use runny yolk eggs everywhere! It’s a delicious breakfast tartine garnish, the cherry top of a salad, a lovely addition to a risotto, etc.
They’re also super tasty with your favourite spice mix, fresh herbs or just salt and pepper.

So here is the method of how to cook the perfect “runny yolk egg”:

USING COLD EGGS out of the fridge or out in a cold weather.

Place the eggs in a pan with a sprinkle of rock salt.
Pour boiling water over them very slowly.
Heat and when bubbles appear on top, let boil for 6 MINUTES.
Cool down under cold running water. Peeling them in running water helps as well.
Eat!

USING ROOM TEMPERATURE EGGS if the room is warmer than a fridge ;)

Place the eggs in a pan and pour boiling water over them.
Heat and when bubble appears on top, let boil for 5 MINUTES.
Cool down under cold running water. Peeling them in running water helps as well.
Eat!

Ideas: You can cook them a little less if they’re in a really warm room or if you want softer eggs, runny enough to eat in their shell with delicious sourdough or pain d’épices soldiers.
On the photo above, you can see cherry tomatoes, avocado, lime (the juice of a whole lime), lemon thyme (lots of it), olive oil, fresh oregano, chives, toasts and Pavé d’Affinois cheese, salt and pepper.

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