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Path: utzoo!watmath!wateng!pdbain
From: pdbain@wateng.UUCP (Peter Bain)
Newsgroups: net.cooks
Subject: Re: Soft-boiled eggs
Message-ID: <925@wateng.UUCP>
Date: Wed, 11-Apr-84 08:48:38 EST
Article-I.D.: wateng.925
Posted: Wed Apr 11 08:48:38 1984
Date-Received: Thu, 12-Apr-84 03:44:42 EST
References: <877@seismo.UUCP>, <291@kobold.UUCP>
Organization: U of Waterloo, Ontario
Lines: 12

Does anyone out there use "dips"? I am referring to pieces of toast ( I prefer
it buttered) cut into centimetre-wide strips, and dipped into the yolk and
eaten. That was the only way I would eat a boiled egg when I was little.

By the way, some people use what my nephew has given the onomatopoeic name of
a "spinker". It is a metal cup, about 3/4" in diameter, with a weight attached
to it by a u-shaped piece of springy metal. You put the edge of the cup
against the egg ( the big end works best, as opposed to egg scissors, where
the small end is preferred :-) ), pull the weight back, an let it spring back.
the weight drives the edge of the cup into the shell, cracking it in a neat
circle.
		-peter