Just for something to do today, I made some soft boiled eggs as per Will's procedure, and they turned out great. Just the right consistency, and they peeled like butter. My girls were so excited. They asked "Is this the kind of eggs where you take off the top and eat it out of a little cup?" We don't have egg cups in out house anymore, so I let them use a shot glass. That worked pretty well.
On Friday, February 3, 2017 at 8:27:17 PM UTC-5, Mojo wrote: > > No no no! Like a high trail bike climbing at 4 mph, my egg boil method > veers wildly from Will@Riv's advice in the email that came today. Never > drop a cold egg into boiling water unless you want it to crack and bleed > whites into the water. Now my method is modified by living at 5000 feet. > But I place cold eggs in cold water then add heat. When boiling starts I > time for 4 minutes for soft boiled eggs that look similar to the egg in the > email. Seven minutes firms the yoke but not into the 'hard boiled' > category. At the end of the 4-7 minutes, I come back into Riv agreement > with an ice bath. > > Joe "who has eaten about 5000 eggs since I went low(er) carb in August > 2011 and only my HDL cholesterol numbers are higher" Ramey > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
