I am going to give you meat heads who don`t know how to cook eggs properly a tip. This is for Soft Boiled Eggs.
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe. You must use a timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make the lowering the eggs into the boiling water easier. Or you can just lower them in with your hands which I do, but be careful.
INGREDIENTS
4 large eggs
Salt and pepper
METHOD
Bring 1/2 inch water to boil in medium saucepan over medium-high heat. Measure this with a ruler, it must be 1/2 inch, just stick it in there and make sure. Using tongs or hands, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs EXACTLY for 6 1/2 minutes. No less, nor more.
Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan peel and serve, seasoning with salt and pepper to taste.
You can have them with bread, in a salad, with mushrooms, with rice and soy sauce....whatever.
Doing the above will yield you quick eggs at their best taste in a short amount of time and they are highly versatile. Follow it EXACTLY, no deviation.
