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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Richard's eggcellent soft boiled eggs Recipe

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This recipe for Richard's eggcellent soft boiled eggs is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pot of water

Eggs
Directions:
Directions:
Step One, boil water in pot

Step Two, Put yo Eggs in that pot…

Step Three, Take Eggs outta the pot…

And that is how you do it….

Bring water to a boil in a medium size pot.

Gently place eggs in pot (if they crack, you may want to consider re-placing that egg).

Boil for 5 minutes at sea level, 5:30 at Calgary’s elevation.

Note larger eggs may require slightly longer, smaller eggs slightly smaller.
Remove pot from heat, pour cold water into pot until you can reach in and remove eggs. Place eggs in a proper egg cup. Gently tap the crown of the egg and move the cup in a circular motion (direction isn’t important) lightly cracking the egg shell. Choose about 20-30% down from the top of the egg.

Once the circle is complete, scoop the crown off the egg by inserting the blade of the spoon into the crack of the egg. A successful motion will effectively decapitate the egg revealing it’s delicious contents.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
It’s an art form, seconds to learn, a life time to master, don’t be discouraged by first time failures...

 

 

 

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