
Buttered toast cut into small pieces with a runny soft boiled egg is total comfort food! Or possibly hard boiled eggs with osetra caviar on buttered toast or blinis... amazing!
This is the easy and foolproof recipe to make a perfect, hard boiled egg every time.

Boiling Eggs
This is the exact method I was taught for cooking perfect, hard boiled eggs when I was a student at the CIA in 1980. I've used this method with great success ever since-if it ain't broken, don't fix it!
love to collect things!
I have a very large collection of mortar and pestles given to me by wonderful students from when I was an instructor, more than a dozen cuckoo clocks from Germany, bird houses... and the usual, 'Chef room' filled with awards, medals, photos-great memories of the amazing people I've worked with over the years.
I think it all started with soft boiled egg holders! I found out these are called egg cups
My parents gave me an egg cup in the shape of a yellow duck when I was very young and I used to eat a soft boiled egg on occasion.
Prep Time: 10 min
Cooking Time: 6-12 min
Yield: 4 portions
Ingredients
4 ea. Eggs, large
1 pt Water, room temperature
Toasted bread/bagel-buttered & diced
1/2 tsp Kosher Salt
t.t. Black pepper
How to cook Eggs

Step 1
Place eggs into a small pot of water at room temperature.
Bring the eggs to a simmer...


Step 2
Simmer exactly for 6 minutes for a soft, boiled egg-run under cold water, cracking and peeling.
It's a little tricky peeling an egg this 'soft'.
Simmer exactly for 9 minutes for a soft, boiled egg-run under cold water, cracking and peeling.

Step 3
Simmer exactly for 12 minutes for a perfect, hard boiled egg-run under cold water, cracking and peeling. The shells literally pop off of the egg-
I like using the same method, but simmering for only 6 minutes when I cook quail eggs.






