/ck/ - Food & Cooking

>>8949895

Now... the problem I've had with the egg losing shape and the slow bleeding had me thinking. If there was a way to seal the hole shut, we'd be golden. Often when I cook eggs, after the initial fry I'll pour in a little water and cover it with a lid so the top side of the egg and cook completely. My thought process was that I might be able to "steam" the hole shut if was able to do it with a little haste.

For this attempt at cooking... I heated the pan over medium and right when it was the perfect temperature I poured in some water to create the steam trap. I then put in my egg and covered it immediately hoping I could close the hole before it bled out.