Dippy Eggs Ala Larry

I hated to miss posting something new yesterday, but just had nothing to write about (never stopped you before you say), but thanks to Vickie I do today. The other day she posted over at Part Three, about cooking “dippy” eggs for her grandson every day while visiting. When I was a kid, we didn’t use that name but it was my second favorite way to eat eggs (grandma’s moist scrambled was first) and it was a regular breakfast meal, so I decided to have them for breakfast today. For me it means cooking two eggs with very runny yolks then dipping the toast (or sometimes just bread) in them – but it has to be done just so.

First, the eggs must be cooked to provide as much runny yolk as possible while still getting the whites done – or nearly so, which usually means flipping them for a few seconds rather than sunny side up, which will cook the yolk bottoms too much. Here they are in the skillet with a little olive oil just before flipping - which I did as soon as they were set enough.


While these are cooking, prepare two slices of toast – I usually use the first one for dipping out the yolks and the second one for finishing the meal (2nd piece is still in the toaster). I use unbuttered toast so the egg yolk will stick to it better. Here’s the meal ready for the table.


Once the eggs are on the plate, I lightly prick the yolk top with the fork because breaking it with the toast can result in the yolk running out onto the plate and perhaps loosing some of it. One of the keys to the process is to dip the toast into the yolk while keeping it all in the yolk area of the egg – therefore maximizing the amount of it transferred to your mouth via the toast and having none left dried on the plate.


I let a little spill out onto the white, but it was cooked perfect and could be dipped nearly through to the plate.


First one dipped out.


Both dipped out and I like to leave just a little yolk so when I cut them up it's not total egg white.

When all of the toast transferable yolk is gone, I cut up the egg and eat it with the remaining toast, being careful to get any yolk that ends up on the plate.


A perfect meal will result in no yellow color remaining on the plate – as you can see, I have just a little that resulted when I cut up the eggs, but still a pretty good effort.


I really enjoyed writing this little fun post (chuckled several times) as I got to recall the technique I developed as a child and used for the next 50+ years – yes I still do it the same way today. All I needed was a glass of orange juice and a couple of slices of good bacon for the nearly perfect breakfast meal. Thanks Vickie for inspiring the memories and I’ll be surprised if 40 years from now your young man isn’t sitting around reminiscing about your “dippy” eggs.

The title picture is from Saturday morning – we had a dusting of snow, pretty heavy fog and a light hoarfrost.

Happy Valentine Day to all and be sure to take good care of your Sweetie – today and the other 364 as well.

Larry