Egg Perfect

That should be some sort of grammatical tense in the kitchen: egg perfect. Because I love eggs and I've really come to love pasture-raised VERY fresh eggs. Last week I got to buy a dozen newly gathered eggs at a farmers' market in Charlotte (actually at THE Farmers' Market, capitalized...very cool, VERY year round! Love it...)

I got to choose my own dozen--I had to have the dozen prettiest, some pale green from araucana hens, some plain brown and a couple speckled brown.

I love perfectly scrambled eggs (low heat, a touch of butter, crack eggs directly into pan and scramble--still over low--until JUST set...yum.), but now I am in search of the perfectly cooked soft boiled egg.

I am great at hard boiled, but I cooked this egg a smidge too long--put eggs in pot, covered with water, brought to boil, reduced to simmer and timed it for 5 minutes. Soft but not running (you may love that consistency--if so, there you have the method...)

I'll have another egg tomorrow for brekkies, and that I may only time for 3 minutes (the classic 3-minute egg?) and will report back here on the results.

In the meantime, enjoy the photo....I find eggs beautiful...but that's how I am.