Soft boiled eggs. I usually hated the prospect of running into uncooked whites so avoided them at all costs but lately.....
My lovely bride started ordering poached eggs and I thought them way too fussy to cook on my own and several attempts left me cold. Then I encountered a few web sites that touted perfect methods of egg cookery and I had to try again but this time not poached but soft boiled. A soft boiled egg is basically poached but in the shell right? I reached egg nirvana with minimum fuss but you have to mind the clock. Easy to do.
In a pan with a cover, boil 1/2" of water. Place into the pan at boiling point a cold extra large egg. Cover and countdown 6 minutes 30 secs. How easy can that be right from the fridge and as many as you like. The secret being the small amount of water comes back to a boil instantly. The timing is the key element here. I would imagine 30 seconds less for a large egg. After the time is up, run the egg under cold water to stop cooking and peel. Lovely dreamy tender whites and yolks that run but have just enough consistency not to be out of control. Perfection on a plate over a buttered toast or muffin.
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