Eggsthrough

Eggsthrough is a term used to describe the process of cooking eggs in a way that allows the yolk to remain runny while the white becomes set. This technique is often used in dishes where the texture of the yolk is desired, such as in omelettes, frittatas, and quiches. The method involves cooking the eggs over low to medium heat, allowing the whites to coagulate while the yolks remain liquid.

There are several techniques to achieve eggsthrough. One common method is to cook the eggs in a non-stick pan over low heat, stirring gently to prevent the whites from scrambling too quickly. Another approach is to cook the eggs in a water bath, such as in a bain-marie, which helps to distribute heat evenly and prevents the whites from setting too quickly.

Eggsthrough is particularly useful in recipes where the creamy texture of the yolk is desired, such as in quiches and certain types of custards. It allows for a balance between the firmness of the white and the richness of the yolk, providing a unique texture that is both satisfying and delicious.

In summary, eggsthrough is a cooking technique that results in a runny yolk and a set white, offering a balance of textures that is valuable in various culinary applications.