...I like my eggs both with set or runny yolks, and I discovered a year ago how to get the both of both worlds. I started to poached an egg, and once the whites of the egg had start to full set, I transferred the egg to a preheated skillet with some butter. I break the yolk and let it run to the eggs, cooking as it does. Meanwhile, a nice pool of warm, runny yolk remains in the middle.... [cont.]