Description: Eggs are carefully cracked out of their shells as not to break the yolks.
The Eggs are then gently placed into a pot of boiling liquid (e.g. water,
both, etc.) just until the whites are fully set. The yolks are often left
runny. Alternatives include baking the eggs by themselves or with other
food in an oven or in a skillet on top of the stove as if they were an
omelet, but the yolks and whites have not been mixed together before
cooking. |
