"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Soft -Cooked Egg Recipe

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This recipe for Soft -Cooked Egg, by , is from The Weber/Yanics Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Regina Weber
Added: Saturday, March 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Raw Eggs

Directions:
Directions:
Fill saucepan with jsut enought wter to cover the number of eggs to be cooked. Bring to a simmer. Using a spoon, carefully lower eggs into simmering water. Simmer, uncovered, for 3 1/2 to 5 minutes, until eggs are done to taste.

To sere, set each egg upright in a warmed eg cup. Crack the top of the eggshell lightly with a spoon; then use a knife or specially designed egg scissors to cut away 1/2 inch of the top of the egg so that it can be eaten directly from the shell with a spoon.

Note: To reduce the risk of food-borne illness from soft cooked eggs, cook them until the whites are fully set and the yolk begin to thicken Holding eggs at a temperateure of 140 degress

 

 

 

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