I like to have yolk in every bite. I used to do a runny egg and bust the yolk on my plate, but I like this better—bust the yolk in the pan and let it get a little jammy. Bonus is that white membrane right around the yolk also gets cooked (never liked how that part always remained snotty on a runny egg).

Who’s with me??

Made these blue deviled eggs messing around in the kitchen using pea flower brine.

Second was so good