I love eggs. How do I like them? With the center almost set, not runny but still soft. The ideal in my head is my mom making coddled eggs (once in a while) when we were growing up. Several years ago I bought this double-size Royal Worcester coddler, because I figured two coddled eggs are better than one. Turns out it's a lot of time and cleanup, and the large coddler cooks the eggs unevenly. So I went back to pan-frying (typically overcooking) or poaching (undercooking, served over grits to soak up the yolk). In my breakfast cookbook I noticed that the only eggs with a quanitative time measurement are boiled eggs, so I finally realized that may be the ticket. Plus I recently organized my recipes and unearthed one for soft-boiled eggs (to go on a salad). It took some tweaking, but finally I can boil an egg to my liking. I'm no Martha Stewart, people.
Here's my formula: Cover eggs in a saucepan of water. Bring to a boil and then set the timer for 3 minutes. Take the pan off the heat and let it sit for 6 minutes. Put eggs in cold water to stop them from cooking and make them cooler to peel.
I am part English and I claim it when it's convenient, i.e. my 4pm sugar crash remedied by "tea time." And for breakfast or lunch I like to eat my soft-boiled eggs with toast an English muffin and marmalade, if only to feel a little British. Last time I went to England I had to miss my preschool class trip to see the elephants raise the circus tent at Apple Blossom, and one of the few things I remember was the Barbie display at Harrod's. I think it's time to go back so I can actually remember England.