Soft boiled eggs

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Ever try to make a soft boiled egg but upon opening the egg it’s overcooked? Well, despite it’s name a soft “boiled” egg should never be boiled but rather be brought to a boil and then quickly removed from the heat.

Here is a simple way to cook and open a soft boiled egg

Ingredients:

4 eggs
Salt and pepper to taste

Directions:

Place eggs in a saucepan and fill with cold water, covering the eggs by an inch.
Set over medium-high heat, and bring to a boil.
Turn off heat, cover, and let stand 1 1/2 to 2 minutes.
Place the eggs in a bowl of ice water and let sit 1 minute or until it is cool enough to handle.
Remove from the water and dry with a kitchen towel or paper towel. Gently tap the bottom of the egg on the counter to crack the shell. With the back of a teaspoon, gently push the spoon between the egg and shell and loosen the shell until you are able to pull the egg out. If you don’t get it the first time, don’t worry, you will!

Season with salt and pepper and serve.

*If you own an egg cup and cutter the best way to open and eat your egg is to cut the top of the egg off with your cutter or a sharp knife, place it in the egg cup and grab a spoon. You eat the egg directly from the shell.

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