We've talked before about the delights of a morning boiled egg, remember? I enjoyed the insights of many readers about their childhood experiences with eggs, egg cups, accompanying toast. That was fun! That was nearly two years ago. (Two years? How can it have been two years?)
Now we have our own fresh eggs -- big round eggs with yolks the color of a huge harvest moon.
When we use Ruby's big eggs, seven minutes is needed for a perfect soft-center egg, provided it is plopped immediately in cold water to arrest cooking (say, for a salad). But if I want a piping-hot soft-center Ruby egg, 6.5 minutes is perfect, and not a second more. If it's a smaller egg from Ethel, Lucy, or Punkin, I lift the egg out at 6 minutes.
thanks to a dear friend.
If you have a good steamer arrangement, try a steamed egg soon -- you won't regret it!