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From: cak@CS-Arthur (Christopher A Kent)
Newsgroups: net.cooks
Subject: Re: Soft-boiled eggs
Message-ID: <679@CS-Arthur>
Date: Tue, 10-Apr-84 23:42:15 EST
Article-I.D.: CS-Arthu.679
Posted: Tue Apr 10 23:42:15 1984
Date-Received: Thu, 12-Apr-84 04:40:39 EST
References: <877@seismo.UUCP>
Organization: Department of Computer Science, Purdue University
Lines: 18

I am also a fan of soft-boiled eggs -- my parents were German and Bulgarian,
so I'm not your ordinary American, I guess...

I always put my eggs in the cup big end down, and beat on the little end.
I tend to use a spoon and go around the egg (this was method 2?), then scoop
the whole thing off and eat. Since I had a hard time mastering this as a
kid, we had a cute little pair of scissors shaped like a chicken with
a hole just the right size for taking about the top inch of an egg of in
one swell foop. I have noticed similar devices in catalogs such as
Williams and Sonoma lately, but they have bunches of little points that
come in and pierce the egg, rather than being scissor-like.

Marmite? UGH! Butter and honey for me. Lots of salt and pepper on the egg.
trb gave a good description of what a soft-boiled egg should look like
(3 minutes is usually NOT enough).

Cheers,
chris