That should be some sort of grammatical tense in the kitchen: egg perfect. Because I love eggs and I’ve really come to love pasture-raised VERY fresh eggs. Last week I got to buy a dozen newly gathered eggs at a farmers’ market in Charlotte (actually at THE Farmers’ Market, capitalized…very cool, VERY year round! Love it…)
I got to choose my own dozen–I had to have the dozen prettiest, some pale green from araucana hens, some plain brown and a couple speckled brown.
I love perfectly scrambled eggs (low heat, a touch of butter, crack eggs directly into pan and scramble–still over low–until JUST set…yum.), but now I am in search of the perfectly cooked soft boiled egg.
I am great at hard boiled, but I cooked this egg a smidge too long–put eggs in pot, covered with water, brought to boil, reduced to simmer and timed it for 5 minutes. Soft but not running (you may love that consistency–if so, there you have the method…)
I’ll have another egg tomorrow for brekkies, and that I may only time for 3 minutes (the classic 3-minute egg?) and will report back here on the results.
In the meantime, enjoy the photo….I find eggs beautiful…but that’s how I am.
Yum. Beautiful picture. I poached an egg today. It wasn't as beautiful was still fairly yummy.
Yum. Beautiful picture. I poached an egg today. It wasn't as beautiful was still fairly yummy.
Oh that looks just perfect to me, Barb. I love them with the soft but not runny yolk…
Oh that looks just perfect to me, Barb. I love them with the soft but not runny yolk…
Hope you find the right timing that gives you an "egg perfect" soft-cooked egg! I like the texture of a 4-minute egg.
Hope you find the right timing that gives you an "egg perfect" soft-cooked egg! I like the texture of a 4-minute egg.
Sounds yummy!
The picture of the egg and toast is perfection ;o) Same with that beautiful orange in your blog header 🙂
The picture of the egg and toast is perfection ;o) Same with that beautiful orange in your blog header 🙂