To make scrambled eggs with a runny yolk, you can use the following method. However, it's essential to note that consuming raw or undercooked eggs carries some risk of foodborne illnesses, particularly salmonella. Pregnant women, young children, the elderly, and individuals with weakened immune systems are more susceptible to these risks. If you're in any of these high-risk groups, it's best to avoid runny yolks and cook your eggs thoroughly.
If you're not in a high-risk group and still want to try runny-yolk scrambled eggs, here's how you can make them:
Ingredients:
- 2-4 large eggs (organic, pasteurized, or from a trusted source)
Instructions:
Crack the eggs into a bowl, making sure to remove any shell fragments.
Gently whisk the eggs with a fork or whisk until the yolks and whites are fully combined. Avoid overmixing, as this can lead to tougher scrambled eggs.
Preheat a non-stick skillet or frying pan over medium-low heat. Add a small amount of butter or oil to the pan and let it melt.
Once the butter or oil is hot, pour the whisked eggs into the pan.
Allow the eggs to cook undisturbed for a few moments until the edges start to set.
Use a spatula to gently push the set edges toward the center of the pan, tilting the pan to allow the uncooked eggs to flow into the empty spaces.
Continue gently stirring and pushing the eggs occasionally until they are mostly cooked but still slightly runny.
Remove the pan from the heat while the eggs are still slightly runny, as they will continue to cook from the residual heat of the pan.
Serve immediately while the yolks are still runny.
Please keep in mind that runny-yolk scrambled eggs carry some risk, and it's essential to handle and cook eggs safely to reduce the possibility of foodborne illness. If you have any concerns about consuming undercooked eggs, it's best to cook them until both the yolks and whites are fully set.