The Medium-Boiled Egg
Eggs are such a simple and delicious staple but learning to turn out a consistently, perfectly cooked egg is an art. This is the start of a short series on breakfast eggs; medium-boiled, poached, and scrambled. I am sure that many well-trained chefs would disagree with me and argue that there is in fact a point at which the egg is "perfectly cooked" but I prefer my eggs to be a tad more on the solid side than they are often served. This is my take on the "perfectly" cooked medium-boiled egg.
Bring a small saucepan of water to a boil. Remove from heat and place egg into the water so that the egg is fully submersed. Place back on the heat and boil over medium heat for seven minutes. If the boil is too strong, your egg will be overcooked. Using a spoon, remove from the boiling water and place under cold running water. Using the spoon tap a crack around the center of the egg shell. Carefully, slide the spoon under the egg shell, separating the egg itself from the shell. Rinse under cold water to remove any small excess pieces of shell. Salt and pepper to taste. Enjoy with toast!
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