How to cook eggs with runny yolk properly?
So this is all right:
but what I'd like is this essentially:
^ I want eggs that have a totally runny yolk, with a crispy bottom as you can see from the photo with it's golden brown edges, and most importantly, I want the white part of it to be cooked properly.
-That is how I always mess up the yolk in my eggs, I want it to have a crispy bottom, and I'm able to achieve that, but then the problem is getting the white part cooked so everytime I want to cook eggs with a runny yolk, it takes a bit of trial and error like changing the amount of heat, or flipping the egg over and pressing it down so the white cooks properly, but then what ends up happening is that I never end up with a truly runny yolk, because by that time, I've left the egg on the stove for so long that part of the yolk has turned solid.
What is an appropriate amount of runniness to have in the white part of the egg? I'd prefer to have none
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People move the way that they move cuz they’re still working out some **** with their fathers! They’re still pissed at their mothers for not potty training them properly, **** like that, People want to get back @ their parents for making them be born."