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This is the perfect recipe for soft boiled eggs. No guessing on the time. I like my white done while having the yolk runny. No mess.... a good low fat protein to start the day. I saw the recipe on America's Test Kitchen and had to try it. Now I just need that cute gadget that with a snap or two will take a nice clean cut off the top of my egg. (Rosle egg topper/cracker) Oh yeh.. just ordered one.
Perfect!!! No muss, no fuss. The yolk is nice and creamy and all the white is done. Just the way I like it. It is funny as Cook's Country just showed almost this method - as though they discovered it. They put the egg in 1/2" of the boiling water. I like it in the steamer above the water myself. They also commented that it does not matter if it is 1 or 8 eggs - the same time. Maybe they, too, found it on the internet. Next day I ran under cold water and it really makes the egg release better without making it cold.