I remember those nostalgic days of spring when the color the world starts to change. The sky seems to be more blue. The green and soft pink buds on the trees decorate the trees. My favorite is the bright yellow of the daffodils. Not only then but now because my own children seem to appreciate them and always bring them in sqeezed between their fist after they gathered from the backyard.
Soon we will add to our color scheme with Easter bonnets, spring dresses and the many colored eggs that will adorn the season.
The Perfect EGG!
1. Use a small saucepan. Place eggs in the pan, and fill with enough cold water to cover the eggs by about 1/2 inch (1cm)
2. Bring to a boil on high heat. When the water boils, reduce the heat to low so that you have a gentle simmerCook until done. Using a timer, follow the timing below to get the results you desire:
3. Cook until done. Using a timer, follow the timing below to get the results you desire:
2 minutes: very soft yolk and eggwhite
3 minutes: the white is just set, and the yolk is just starting to thicken
4 minutes: the white and yolk are set, with the center of the yolk still creamy
Note: if your eggs are very fresh (1-4 days old), add an additional 30 seconds to the above times.
Tap the top of the shell with a teaspoon (or an egg spoon, if you're so inclined). Work your way around the top, then use the spoon to lift the egg cap off.
Whack it with a butter knife. Using a quick flick of the wrist, shear through the upper side of the egg, and lift the top off. You might want to practice this technique at home before taking it out in public. Use a little too much force, and you could send your soft-boiled egg into grandma's lap.