Los huevos pasados por agua, un desayuno clásico que muchos desconocen

In western Pennsylvania, soft-boiled eggs were a breakfast staple, as popular as scrapple, an American-style pork pâté, served with maple syrup. To cook them properly, you have to simmer the whites until set and then carefully flip them to warm the yolks. Dipping the corner of the toast into the golden yolk is the most cherished part of the dish.

During a teenage family vacation, it was discovered that what was called soft-boiled eggs in Pennsylvania was simply known as "over easy" in most of the rest of the country. Outside of the Northern Appalachians, soft-boiled eggs refers to the British dish of poached eggs served with toast. This version was sampled at a fancy brunch restaurant near Niagara Falls, and it was a first encounter with the nuances of regional cuisine.

The toasted pieces, called "soldiers" because they stand upright inside the eggs, are spread with butter and are perfect for dipping in the steaming yolk. Eating the whites is a little confusing at first, but the curve of the shell is ideal for using a small spoon.

Cooking eggs perfectly in a pot of boiling water can be tricky, especially when you're in a hurry, even though they only need about 5 minutes. In an air fryer, it takes a little longer, around 10 minutes, but you don't have to keep an eye on them and cleanup is minimal: simply preheat the fryer, place the eggs in the basket, and prepare the toast while they cook.

For fried eggs, the key is protecting the yolk, which can be tricky. It's best to crack them into a bowl rather than directly into the pan, and turn them over at just the right moment: with crispy whites around the edges and set whites on top, they're usually firm enough to keep the yolk intact.

Eggs on toast pair well with fruit salad, well-seasoned tomatoes, or sautéed mushrooms and onions. Soft-boiled eggs, on the other hand, call for more substantial ingredients, such as breakfast potatoes, bacon, or sausages with herbs and a golden crust.