I knew this day would come. As a child my mother would hard boil eggs and I liked them. As a kid you never consider that there might be another way to cook the food that is served. Then I was introduced to the soft boiled egg. Sublime! What a difference two minutes (less) can make. A little salt and pepper with toast and that egg became an event. I eventually abandoned the boiling for scrambling and frying, but I never forgot my soft boiled experience.
Anytime I would be in a restaurant and a salad would be served with an egg I felt like it was my birthday. Surprise, something extra! If you’re like me you rarely pictured an egg when you thought of a green salad, but now I do.
This beautiful egg yolk came from a chicken at nearby Taylor Farm. They have a walk-in Egg House, on the honor system you place your money into the box and get your eggs. Like a good soldier this yolk fell in combat to my first attempt ever at making homemade mayonnaise. Alas, it turned out a bit bitter. I salvaged the flavor somewhat by adding (you guessed it) some store bought mayonnaise. I will study and practice, and keep you in the loop. Meanwhile…
I have begun to revisit the soft boiled egg, not just because it has zero fat added to it during cooking- but because it just tastes so darn good. This afternoon I made two eggs, nestled them into a leaf of romaine lettuce and toasted some olive oil-rosemary bread. Simple and delicious. Be sure to have the salt and the pepper grinder nearby. In the photo you see what I refer to as The Stingy Chicken – you have to work for your salt with that one.
Boil eggs perfectly every time –
Place the eggs into a pan and cover with cold water about one inch above. Place the pan on high heat and bring to a boil. As soon as the water comes to a boil turn the heat off and set your timer for 4 minutes. After 4 minutes pour off the water and replace with cool water. Peel carefully (be patient) and plate. Enjoy! ~TH~