|Soft-cooked eggs with buttered toast|
Mom would never serve the eggs in egg cups, probably because she was so tired of cleaning up bodily fluids when we were sick, she didn't want yet another thing for our less than nimble hands to clean up. But, I'm a grown up who capable of cleaning up my own messes. Since I have little use for egg cups on a regular basis, these shot glasses came in handy. I've had the Kathy's Bar glass for probably 15 years (hubby brought it back for me as a souvenir of New Brunswick [I know, but it was sweet and we weren't even a couple back then] and maybe used it as a shot glass 10 times over the years.
Believe it or not, I never really knew the sure-fire way to make perfect soft eggs, but a quick visit to the internet resolved that.
So, to make a perfect soft-cooked egg, start with eggs that are room temperature. Boil water in a small pot, filled to 2/3. When it comes to a boil, reduce the heat to medium low and add the eggs with a spoon. Set the timer for 4 minutes. If you are starting with fridge-cold eggs, it might take another minute. In the meantime make your buttered toast. Et voilà! That's it. Crack open the eggs with a knife and scoop out their inner goodness. I always add a decent amount of salt and pepper because otherwise I find eggs to be bland.
|I love dipping my toast in the egg yolk. Yum!|
So simple, yet this breakfast has stood the test of time.