I like eggs and have them often for breakfast in a variety of ways.
This morning I made them soft boiled.

Good in any form, eating them soft boiled seems to give the best true
egg flavor. With buttered toast, divine!

I use a small pot and made four eggs, two soft, the other two left in
for hard boiled tomorrow. It is what fits in the pot and easy to time
to perfection for me. Bring to a boil, at eggs from the refrigerator,
six minutes to soft. Turn off heat and remove two and leave two to
finish.

On 12/15/2019 12:10 PM, Ed Pawlowski wrote:
> I like eggs and have them often for breakfast in a variety of ways. This
> morning I made them soft boiled.
>
> Good in any form, eating them soft boiled seems to give the best true
> egg flavor.Â* With buttered toast, divine!
>
I love 'egg a cup'. It's something my mother made from the time I was a
little child. Soft boiled eggs, removed from the shell and spooned into
a cup. Add butter and lots of salt, a little pepper. Delicious! And
yes, there was usually some buttered toast to go with it. Tasty!

> I use a small pot and made four eggs, two soft, the other two left in
> for hard boiled tomorrow.Â* It is what fits in the pot and easy to time
> to perfection for me.Â* Bring to a boil, at eggs from the refrigerator,
> six minutes to soft.Â* Turn off heat and remove two and leave two to finish.

I've never been a fan of hard boiled eggs. Good thing you like them.

Jill

On Sun, 15 Dec 2019 jmcquown wrote:
>
>I've never been a fan of hard boiled eggs.

We like hard boiled eggs sliced in a sandwhich or in a salad... I
usually cook the entire dozen, remove the shells under ice water and
put them in the fridge. I like soft boiled too but it's rare I have
eggs that way... for soft cooked with runny yolks I prefer over easy,
sometimes poached. We like eggs every way except deviled... we'd much
rather egg salad instead. There's something about deviled eggs that
we both find very off putting... they are typically prepared sight
unseen in some stranger's unclean kitchen a day or two in advance and
they've traveled with them without refrigeration... no thank you.
Actully I won't eat eggs that I haven't prepared myself... I'll never
order eggs at restaurants either. Truth is I no longer eat many foods
unless prepared myself... today's eateries do not meet my standards,
not even close, nor their untrained unkempt employees... food handlers
are not permitted to converse near food or their spittle is sprayed
all over it. I believe that restaurant servers should be required to
wear a paper mask, as should all the kitchen workers.... actually
wearing a paper medical mask is more important than wearing plastic
gloves. No unbathed disease ridden teenager should be flipping
mystery meat burgers at $15/hr when a sterile robotic machine can do
far better for pennies.

On 2019-12-15 12:20 p.m., jmcquown wrote:
>
>> I use a small pot and made four eggs, two soft, the other two left in
>> for hard boiled tomorrow.Â* It is what fits in the pot and easy to time
>> to perfection for me.Â* Bring to a boil, at eggs from the refrigerator,
>> six minutes to soft.Â* Turn off heat and remove two and leave two to
>> finish.

My wife does the same thing. She puts the eggs in, takes some out at the
soft boiled stage and then leaves the rest in longer to get them hard
boiled.

> I've never been a fan of hard boiled eggs.Â* Good thing you like them.

I used to really enjoy hard boiled eggs. They were a simple lunch when
I was working. I would pack a lunch of boiled eggs and vegetable sticks,
maybe some cold cuts, or maybe a sandwich with a hard boiled egg on the
side. I had them so often for more than to years that I got sick of
them. I got to the point where I just didn't ever want to eat another
hard boiled egg again. That was probably 30 years ago. I have made egg
salad sandwiches or deviled eggs a couple times over that time, but I
still have an aversion to plain old hard boiled eggs.

Dave Smith wrote:

> On 2019-12-15 12:20 p.m., jmcquown wrote:
> >
> > > I use a small pot and made four eggs, two soft, the other two
> > > left in for hard boiled tomorrow.Â* It is what fits in the pot
> > > and easy to time to perfection for me.Â* Bring to a boil, at eggs
> > > from the refrigerator, six minutes to soft.Â* Turn off heat and
> > > remove two and leave two to finish.
>
> My wife does the same thing. She puts the eggs in, takes some out at
> the soft boiled stage and then leaves the rest in longer to get them
> hard boiled.
>
> > I've never been a fan of hard boiled eggs.Â* Good thing you like
> > them.
>
> I used to really enjoy hard boiled eggs. They were a simple lunch
> when I was working. I would pack a lunch of boiled eggs and vegetable
> sticks, maybe some cold cuts, or maybe a sandwich with a hard boiled
> egg on the side. I had them so often for more than to years that I
> got sick of them. I got to the point where I just didn't ever want to
> eat another hard boiled egg again. That was probably 30 years ago. I
> have made egg salad sandwiches or deviled eggs a couple times over
> that time, but I still have an aversion to plain old hard boiled eggs.

Variation is a good thing (grin).

Dave Smith wrote:
....
> I used to really enjoy hard boiled eggs. They were a simple lunch when
> I was working. I would pack a lunch of boiled eggs and vegetable sticks,
> maybe some cold cuts, or maybe a sandwich with a hard boiled egg on the
> side. I had them so often for more than to years that I got sick of
> them. I got to the point where I just didn't ever want to eat another
> hard boiled egg again. That was probably 30 years ago. I have made egg
> salad sandwiches or deviled eggs a couple times over that time, but I
> still have an aversion to plain old hard boiled eggs.

i'll have 'em about any way. i had a hard boiled egg
as a light snack this evening and drenched it with hot
sauce. i think that was a lot better for me than all the
cookies and other stuff. i managed today to only have a
few chocolate chocolate chip cookies (pretty much like a
brownie with chocolate chips in it made as a cookie).
most importantly i avoided eating a pile of fresh caramel
corn.

i do agree that i do not like eggs overcooked for an
omelet or otherwise. runny yolk is preferable with well
buttered toast. for an egg sandwich i do want the yolk
cooked all through. i like mustard with those and the
bread grilled. for egg salad i like onion, sweet pickles
and dill pickles and green olives along with mayo or
Miracle Whip, some garlic powder or fresh garlic, lemon
juice, even some beans if i have them handy.

and then there are pickled eggs. yum.


songbird

Ed Pawlowski wrote:
> I like eggs and have them often for breakfast in a variety of ways.
> This morning I made them soft boiled.
>
> Good in any form, eating them soft boiled seems to give the best true
> egg flavor. With buttered toast, divine!
>
> I use a small pot and made four eggs, two soft, the other two left in
> for hard boiled tomorrow. It is what fits in the pot and easy to time
> to perfection for me. Bring to a boil, at eggs from the refrigerator,
> six minutes to soft. Turn off heat and remove two and leave two to
> finish.

i was hungry for some of these last week so put them on.
since i had not done this recently enough i wasn't sure
how long it took so the first egg i took out was a little
on the runny side - i ate that one but by then the next
one i took out was just a bit overdone. lol

no goldilocks just right for me that day...

the rest were left to get used for egg salad or
tuna salad.


songbird

On 12/15/2019 2:36 PM, songbird wrote:
> Ed Pawlowski wrote:
>> I like eggs and have them often for breakfast in a variety of ways.
>> This morning I made them soft boiled.
>>
>> Good in any form, eating them soft boiled seems to give the best true
>> egg flavor. With buttered toast, divine!
>>
>> I use a small pot and made four eggs, two soft, the other two left in
>> for hard boiled tomorrow. It is what fits in the pot and easy to time
>> to perfection for me. Bring to a boil, at eggs from the refrigerator,
>> six minutes to soft. Turn off heat and remove two and leave two to
>> finish.
> i was hungry for some of these last week so put them on.
> since i had not done this recently enough i wasn't sure
> how long it took so the first egg i took out was a little
> on the runny side - i ate that one but by then the next
> one i took out was just a bit overdone. lol
>
> no goldilocks just right for me that day...
>
> the rest were left to get used for egg salad or
> tuna salad.
>
>
> songbird

Â* We like hard boiled in salads and just for eatin' . Since I put a
timed light out in the hen house production has ramped back up to around
3 eggs/day on average from a low of less than 1 egg/day (from 5 hens) .
Max prefers his raw . Mine better be well done no matter how they're
cooked .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2019-12-15 4:01 p.m., Terry Coombs wrote:

> Â* We like hard boiled in salads and just for eatin' . Since I put a
> timed light out in the hen house production has ramped back up to around
> 3 eggs/day on average from a low of less than 1 egg/day (from 5 hens) .
> Max prefers his raw . Mine better be well done no matter how they're
> cooked .
>

Maybe that is why I developed a dislike for hard boiled eggs. I prefer
all styles of eggs to be barely cooked and have no qualms about eating
raw eggs in things like tira misu. I like fried eggs to be sunny side
up and snotty, maybe over very easy, by the yolks have to be runny. I
don't like omelets because they are usually just too darned cooked. My
son likes to come for brunch and cook scrambled eggs but I have to get
him to take my portion out of the pan while they are still wet and
shiny, which means a couple minutes before they are cooked enough for him.

Ed Pawlowski wrote:
>
> I like eggs and have them often for breakfast in a variety of ways.
> This morning I made them soft boiled.

> Bring to a boil, add eggs from the refrigerator,
> six minutes to soft.

Sounds nice. I haven't made soft boiled in years.
Normally just over-easy.

I'll try this soon using your timing.

In now.