"Soft-cooked eggs are a favourite of Keith and Valerie Wardlaw, egg farmers in Cookstown." — Egg Farmers of Ontario
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This is just an old fashioned soft-boiled egg, but it's a new way of cooking it for me. After the water came to a boil, I would just reduce the heat, and cook for 3 minutes. Some times it worked, others not so much. I think this is a fool-proof way to get perfectly cooked soft-boiled eggs once you get the time right. I used large eggs right out of the fridge, brought the water to boil, took the pan off of the stove and set the timer for 3 minutes (recipe says 2-4). They cooked just a bit too long for us, so the next time I'll set it for 2 minutes/45 seconds. As odd as this may sound, I thought cutting the toast into strips was genius, making them just perfect for dipping (just never thought about doing that). This will be my go-to way of cooking soft-boiled eggs in the future.
Perfect. Just like I remebered from when I was little! And healthy too!!! Thank You!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 83
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