Eggs!
At this price, better get it right.
Boiled Eggs
New York Times Cooking author, Kenji Lopez-Alt, has a new way to make the perfect boiled egg, soft-to-hard - Steaming. I tried it for the first time today.
Boil about an inch of water in bottom of covered pan.
Add eggs and cover.
Continue at a vigorous boil for 6 minutes for a soft boiled egg (warm, liquid yolk), 8.5 (for translucent, fudgy yo…
