Craving those perfectly jammy or runny yolks but hate when the egg whites are still undercooked when you bake eggs? Follow our go-to, easy stovetop method to get perfect results every time.
Step 1: Heat your pan properly
Place a non-stick pan on medium heat (I do 4 on a 6-level stove) and let it heat up. To test if it’s ready, hover your hand a few centimers above the pan — you should feel steady warmth. Another trick is to sprinkle a few drops of water onto the pan; if the water sizzles and skitters across the surface before evaporating, your pan is hot enough.
Step 2: Grease the pan to prevent sticking
Lightly coat the pan with cooking spray, butter or a combination of both. Once greased, lower the heat slightly (to around 3, or even 2 if the pan feels too hot) before cracking in your eggs.
Step 3: Crack and bake eggs
Immediately crack your eggs into the pan. If they start to burn or cook too quickly, remove the pan from heat for a few seconds before returning it to the stove. Sprinkle a pinch of salt or seasoning of your choice over the eggs and cover the pan with a lid.
Step 4: Let the egg whites set
After about 1–2 minutes, check your eggs. The whites should be mostly set, and when you lift an egg slightly with a spatula, the bottom should have a light golden-brown colour. This is your signal to flip!
Step 5: Flip
Carefully flip the eggs to avoid breaking the yolks. Let them cook for about 15 seconds or less — just long enough to firm up the whites without overcooking the yolks. If you prefer a slightly firmer yolk, leave them in the pan a few extra seconds. You can test the firmness of the yolks by gently touching it with a spatula.
Step 6: Serve and enjoy
Gently remove the eggs from the pan and transfer them to your plate. Now you have perfectly baked eggs with jammy yolks and fully set whites — no more runny whites!
ALSO SEE: How to make easy pancakes
Feature image: Hasan Almasi on Unsplash
