Miroir Eggs

I hadn't come across this egg cooking term before. It means that you cook the fried egg briefly under a broiler or with a cover so that you get a thin whitish film on the top of it, the goal being that when you use it to top a dish with and you cut into it the yolk doesn't dio an impression of the Texas Chainsaw Massacre and fly all over the place. The yolk is soft but cooked inside but looks like a just set yolk does.

https://www.foodrepublic.com/2016/12/01 ... you%20will.

Seems like what I call a basted egg. Not sure if there is any difference.

It probably doesn't matter how you 'cook' the top layer of yolk, whether by direct heat or conducted heat from basting.

Sometimes when I'm frying eggs, when the egg is cooked and the top of the yolk still transparent, I drop a tablespoon of water into the pan and put the lid on. The steam cooks the film of white on top of the yolk.

Sometimes when I'm frying eggs, when the egg is cooked and the top of the yolk still transparent, I drop a tablespoon of water into the pan and put the lid on. The steam cooks the film of white on top of the yolk.

I've heard that called "basted" eggs.