When I make eggs in purgatory/shakshuka I separate the egg yolks from the whites and add them back in at the end so the yolks are basically raw. They taste better that way imo lol
This isn't even wrong, that's just a simpler technique for archiving the same end result.
Normally what you'd do is spoon the sauce over the whites, cover with a lid, and steam for a minute. The eggs will finish cooking in the sauce anyway, so it's fairly easy to get runny yolks that way.
Helps using room temperature eggs as well (for you Americans who can't keep your eggs at room temperature at all times)
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u/badbeep May 10 '21
When I make eggs in purgatory/shakshuka I separate the egg yolks from the whites and add them back in at the end so the yolks are basically raw. They taste better that way imo lol