Finally, the perfect soft boiled egg.  My cousin introduced me to them and I have been trying to perfect it for a bit now.  On my Mom’s stove, perfection is: large eggs (not extra large or jumbo), taken out of the fridge and set aside while the water boils.  Boil just enough water to half cover the eggs.  Once the water boils turn it to simmer, put the eggs in and cover.  Set timer for 6 minutes.  Quickly rinse in cold water.  Let sit while you make your toast.  I only make bacon on the weekend and then re-heat it in the microwave as I use it the rest of the week.  And finally perfection.  Not too runny but enough where you can dip the toast in it.  YUM!

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