INGREDIENTS
1-2 eggs per person (try local eggs from free-range chickens for a fabulous taste treat)

DIRECTIONS
Place eggs in a 1 or 2 quart saucepan and cover with cool water. Place on high heat. In 3-5
minutes, the water will begin to bubble—small bubbles are simmer, large bubbles are boil,
and violent, churning water is a rolling boil. The water should boil 3 minutes for a soft-boiled
egg or 4 minutes for a yolk almost completely cooked through. For a hard-boiled
egg that’s perfect every time, when the water boils, remove the pan from the heat, cover
and let sit for 20 minutes. Whether soft or hard-boiled, immediately rinse eggs in cool water
to stop cooking and either use or refrigerate all cooked eggs right away.

Copyright © 2008 Stefanie Samara Hamblen