Thursday, August 7, 2014
A childhood favorite of mine. Creamy, rich egg yolks with custardy pieces of egg white. A simple pleasure with toast, salt and no other seasoning are needed. It is imperative to use a timer for this recipe.
Brink a potful of water to a rolling boil. Lower the eggs into it and time 5 minutes. After 5 minutes passed, remove the eggs into a cold or ice water bath. Allow to cool.
Cut of the top of the eggs and spoon out the egg into a bowl. Season with salt and garnish with paprika or herbs. Serve with toast.