Crispy, Browned Egg White, With a Still Utterly-Runny Yolk
What’s the secret? (you may have gathered part of it already)
- Coconut oil which gets it crisp, and stops it sticking.
- Holding the yolk back for a little bit whilst the white cooks first, then adding it back into the pan atop the white and cooking until crisp and amazing.
Eggcellent (ha, sorry, puns.)
(PS — sorry for the short post today, I have a potentially hilarious post coming up soon.)