What would you call this way of cooking an egg?
I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it wrong — with the heat too high. I've since been enjoying fried eggs quite a bit but I like the yolk slightly less runny. Usually where it's just a tad bit congealed but not hard.
I found a few places that outline the different names for fried eggs, which go something like this (from https://www.eggs.ca/eggs101/view/7/how-to-fry-the-perfect-egg):
- Sunny side up: The egg is fried with the yolk up and is not flipped.
- Over easy: The egg is flipped and the yolk is still runny.
- Over medium: The egg is flipped and the yolk is only slightly runny.
- Over well: The egg is flipped and the yolk is cooked hard.
The closest thing seems to be over medium but I'm not flipping the egg. So what would you call sunny side up with only slightly running yolk?
Best Answer
This would generally be known as a variant of "basted eggs".
The idea of basted eggs is to apply heat from the bottom (from the pan) without flipping, but additionally cook the tops with liquid. The two ways of doing this are (1) to spoon hot fat over the eggs, or (2) to add water and cover the pan to allow steam to cook the tops.
My normal method of frying eggs is similar to this one, but at lower heat and cooking for longer uncovered. If you get it right, the white ends up fully opaque while the yolk is still deep yellow.
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A fried egg is commonly referred to as a "poached egg" in Indian English. In central and northern India's English-speaking middle classes and mid-level restaurants, "single-fried" refers to sunny side up (also known as a "bullseye") and "double-fried" to over hard.Every Way to Cook an Egg (59 Methods) | Bon Appétit
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Answer 2
It's just a variant of a sunny side up eggs.
Have a look at the sunny side up description on the wikipedia page.
Answer 3
The technique shown in the video falls, more or less, under the general technique called Braising:
a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
Though Jacques has not added any liquid, in this situation that comes from the eggs themselves, which contain a lot of water. That turns into steam and creates the "wet heat" that poaches the tops of the eggs.
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