I LOVE eggs…but for years I stayed away from the soft-boiled variety.  Is it done…is it not done… ???  Hard to tell when you can’t see the inside!  Thankfully I found a foolproof recipe that steams, rather than boils, them.  And now these yummy soft-COOKED eggs are on my regular menu!

Ingredients

• 1-6 large eggs, cold (right out of the refrigerator)

Bring 1/2-inch* water to boil in medium saucepan over medium-high heat. Carefully place eggs in water. Cover & cook for exactly 6-1/2 min**.

Remove cover, transfer saucepan to sink & place under cold-running water for 30 sec. Serve in egg cups!

NOTES:

*To quickly figure out 1/2-inch of water, use your forefinger! Halfway to the 1st knuckle is just about a perfect 1/2″!

**I’ve experimented with different cook times – from 5-1/2 to 6-1/2 min. The recipe suggests 6-1/2 min, but I find 6 min to be just a bit better as I like my yolks very runny!

Adapted from Cook’s Illustrated.