Medium-Boiled Egg
Instructions:
These are easier than poached eggs and about the same
texture; when done, the white is firm and the yolk runny.
You can even reheat them after shelling by dipping them
in simmering water for about 30 seconds.
1 egg
Salt and freshly ground black pepper
MAKES: 1 serving
TIME: About 10 minutes
- Fill a saucepan about two-thirds full of water and bring it to a gentle boil.
- Use a spoon or some other handy tool to lower the egg into the gently boiling water. Adjust the heat so the water barely simmers, then cook for 6 to 7 minutes; the shorter time guarantees a cooked but runny yolk, but there may be some undercooked white. With the longer time, the white will be fully cooked, but some of the yolk may have hardened. Try it both ways and see which you prefer.
- To remove the shell, put the pot under cold running water for 30 to 60 seconds, then crack and peel gently, as you would a hard-cooked egg (but more care- fully). Sprinkle with salt and pepper and serve.