The egg is perfectly cooked with the yolk still deliciously runny, in Khachapuri. This is accomplished by dropping a raw egg into the steaming hot bread and cheese as soon as it comes out of the oven. The khachapuri is then placed back into the oven so that the egg just sets around the edges but still raw in the center - about 3-4 minutes. The warmth of the freshly baked khachapuri cooks the egg to perfection within minutes.