In my Soviet childhood, Radionyanya — very popular, funny, and informative radio show for teens — was helping children to learn practical things, including home chores and cooking simple meals. I still remember Radionyanya’s “How to Fry a Sunny-Side Egg” (38:30) episode by heart! For me, cooking eggs was something basic, what any kid could do. Decades later, at culinary school, I was somewhat shocked to find out that in a professional culinary world the real test of a good cook is proper egg cookery and there is still so much for me to learn.
“The real test of a chef doesn’t come from elaborate dishes with luxury ingredients such as foie gras and caviar but from how well he uses the most humble foods in the pantry. Consider the egg. I’m fascinated by seemingly simple dishes like an omelet or a crème caramel because they not only showcase the quality of their ingredients but, more important, they also demonstrate the skill of the cook who prepared them.” – Thomas Keller
Simple or not, but how many times you boiled an egg and couldn’t cook it to the yolk doneness you wanted, getting either a green ring around an overcooked yolk or undercooking the egg white? How many times couldn’t you peel boiled eggs clean and easy? How many times the egg yolk ended up being off center? More importantly, how many times something went wrong with boiled eggs and you didn’t know why?
I didn’t invent this method of cooking eggs. I discovered it a long time ago and unfortunately do not remember the source. If you follow the recipe step-by-step never skipping a single instruction, it’ll work for you like magic! You will get perfectly steamed eggs with runny egg yolk and easy to peel shell every time. If you want to understand why, how every action affects the final result — come to my cooking class Mastering Eggs Recipes.