Quote:
Originally Posted by vash
i do this..but i fore-go even the steamer basket. just set them in very shallow boiling water.
i like to peel them, put the egg on a piece of toast and then cut the beauty in half. let the yolk lava flow.
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Only reason I do the steamer basket is so every egg goes in at the exact same time and comes out at the same exact time. 30 seconds is the difference between soft and medium for me so time is of the essence.
And occasionally I'll just cut the top of the shell off to expose the yolk (a la coddled eggs) and cut my toast into strips to make what the Brits refer to eggs and soldiers. Either way is so fricken good with just a pinch of salt and a nice dose of freshly ground black pepper. Mmmmmm... *drool*