Growing up we called them “dippy eggs.” I guess it’s a Pennsylvania Dutch thing, but since I’m neither from Pennsylvania nor Dutch, I’m really not sure why we called them that.
Regardless of what you call them, there’s really nothing quite like the runny yolk inside an over-easy egg. When you break open the egg with your toast and the yolk spills out, coagulating with whatever else is on your plate—biscuits, hashbrowns, bacon—the result can only be described as a creamy goodness.
Today we’re seeing chefs trying to recreate that nostalgia by taking runny egg yolks beyond breakfast and incorporating them into other dishes. We’ve seen runny eggs as a decadent sauce atop many pastas, and even as a topping on both soup and corn tortillas.
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