A Hearty Breakfast with Just One Egg

Even if you have only one egg in the refrigerator, breakfast can still be filling enough. Eggs are rich in protein, so they keep you satisfied for a long time, and they can become completely different dishes depending on whether you fry, pan-cook, or boil them. Today, we focus on fluffy egg toast made with one slice of bread and one egg.

Adjusting the yolk by cooking time

If you want a runny soft-boiled-style yolk, cook over low heat with the lid on for 2 minutes. For a slightly set but still moist yolk, use 2 minutes 30 seconds, and for a fully cooked yolk, use 3 minutes as a guide. The white cooks quickly while the yolk cooks slowly, so covering the pan and letting residual heat cook the top is the key to avoiding burnt edges on the white.

Making it more filling

• Beat the egg and mix it with 1 tablespoon of milk to make scrambled eggs for a softer texture.
• Add a piece of lettuce or tomato between the toast to include some morning vegetables.
• Spread jam instead of adding cheese for a sweet breakfast with a sweet-and-savory balance.
• Top rice with a soft-cooked egg, add 1 teaspoon of soy sauce and a few drops of sesame oil, and it also makes a good soy sauce egg rice bowl.

Eggs are freshest and safest when cooked immediately after cracking. Do not use eggs with cracked shells or a strong fishy smell. Boiled eggs can be refrigerated in their shells for up to one week, but if they have been peeled, it is best to eat them within two days.

Preventing eggs from bursting or becoming tough

When microwaving an egg, pierce the yolk if possible. When cooking in a pan, medium-low heat is more reliable than high heat. Eggs often continue cooking with residual heat when they seem slightly underdone, so waiting until they are completely firm can make the texture tough.