Monday, April 9, 2012

Soft-Boiled Eggs

Soft-boiled eggs: easy and elegant. Soft-boiled eggs are "slow food"--they take time to savor and enjoy.

Fill a medium saucepan with an amount of water that will cover egg(s) by about an inch or two. Bring to a low boil (180 degrees is ideal). Slowly lower refrigerated egg(s) into the water with a spoon. Set a timer for 6 minutes if you want a white that's just barely set and a completely liquid yolk; 7 minutes if you like a little more solidity. Try to keep water at 180 degrees, or just simmering. When the timer goes off, remove eggs and place in serving cups, pointy side down. Serve with toasted pieces of bread. (To eat, crack in a circle around the top with a knife and remove carefully, picking off any stray pieces of shell. Salt and pepper and dig in.)

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