Soft-boiled eggs

Today's topic: Soft-boiled eggs! The best way, in my opinion, to enjoy one of nature's most delicious foods. I have one of these for breakfast a couple of times a week, and it always makes me happy.



To prepare:

• Take a nice, fresh egg and cover it with cold water in a small pot.
• Turn the heat on high, until the water boils.
• Turn off the burner, leaving the lid on. Wait 3 minutes and rinse the egg in cold water.
• Place your soft-boiled egg in an egg cup (or if you don't have one, a shot glass also works).
• Using a small spoon, crack the top of the eggshell and peel off a large enough section for your spoon to enter.
• Sprinkle with a bit of salt and scoop out small spoonfuls of egg, taking care not to make the yolk overflow. (Hint: Scoop from the inside out, not along the inside of the shell)

Bonus tip: Dips small strips of buttered bread in the yolk.

You can adjust the cooking time to your taste. Some people wait 5 minutes to remove the egg from its hot bath, for a slightly firmer egg. As for me, I sometimes like to undercut the 3 minutes so that part of the egg white is still a little runny, but warm and delicious.

For a close runner-up, I love an egg that has been gently coddled in soup noodles such as ramen. Just before the noodles are done, I crack a raw egg into them and continue cooking on medium heat for 3-4 minutes. The great thing about softly cooked eggs is that they don't become rubbery, and so you can really savor them.