Servings: 1

Eggs Eggs

I am extremely picky about my boiled eggs. I like them soft, but I don’t like the white to be runny. A runny egg white will ruin my entire breakfast. I will eat hard-boiled eggs, but they are not my favorite. I like to be able to dunk my toast into the yolk and I like how the salt melts into it, like snow melting on a lake. Eating the perfect soft-boiled egg can be a sensuous experience.
I have tried many different ways to cook the perfect soft-boiled egg and none have worked as well for me as the directions listed below. Three minutes is the perfect time for the perfect egg.
Ingredients and tools: subheading: Ingredients and tools:
1 egg
1 small saucepan and lid
Water
Salt
Teaspoon
Egg cup
Take an egg out of the refrigerator and GENTLY set it in a saucepan. Add enough water to the saucepan to cover the egg. Some recipes call for you to add the egg to already-boiling water, but I find that method to be less effective. I find my eggs always turn out if I start with cold water.Cover the saucepan and place it on the stove. Turn the burner on to high. Bring the water to a boil. Reduce the heat to simmering. Cook the egg for 3 minutes in the simmering water, covered. Remove the egg from the pan and run it under cold water. Running the egg under cold water shrinks the egg white a little making it easier to remove the shell. This is helpful if you are the type of person who peels the top of the eggshell when eating boiled eggs, rather than the type who cuts the top off the egg. Serve in an eggcup, with a teaspoon and salt. I usually place a heap of salt beside the egg cup on a small plate.
If you would like to make hard boiled eggs, follow the same process. Reduce the heat to medium after it starts to boil. Boil for 7 minutes. After the timer goes off, take them out of the boiling water immediately and put them in ice water to soak until completely cool.

I ran the egg under cold water for only a minute. Just enough to stop the cooking and cool off the shell, but it left the egg nice and warm inside. It was DIVINE.  I ran the egg under cold water for only a minute. Just enough to stop the cooking and cool off the shell, but it left the egg nice and warm inside. It was DIVINE.