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From: amigo@iwlc6.UUCP (John Hobson)
Newsgroups: net.cooks
Subject: Re: Soft-boiled eggs
Message-ID: <126@iwlc6.UUCP>
Date: Wed, 11-Apr-84 10:57:44 EST
Article-I.D.: iwlc6.126
Posted: Wed Apr 11 10:57:44 1984
Date-Received: Fri, 13-Apr-84 01:24:09 EST
References: <877@seismo.UUCP> <679@CS-Arthur>
Organization: AT&T Bell Labs, Naperville, IL
Lines: 22

The way that my father (an Englishman) taught me to make
soft-boiled eggs is to put the egg(s) in a saucepan filled with
COLD water, and put it on the stove over medium to medium-high
heat.  When the water boils, the egg is ready.  This has the
advantage that the white will cook before the yolk.

After getting the top off, put in a little salt and pepper.

Soft-boiled eggs should be served with buttered hot toast,
marmalade or jam is optional (Marmite and Vegemite are fit only
the Australian lumpenproletariat.  I believe that they are both
originally byproducts of brewing beer, and hence qualify as
industrial waste.)  Tea (with or without milk, depending
on one's personal taste) is the stuff to drink with soft-boiled
eggs.

The contraption mentioned in the first article of this series is an
egg coddler.
				John Hobson
				AT&T Bell Labs--Naperville, IL
				ihnp4!iwlc6!amigo