Fresh eggs – the stuff of meringue, omelets. souffles. The stuff of culinary adventure.
The art of boiling eggs is debated in some kitchens …
Boil too long – an unattractive green ring appears around the yolk.
Ice down too soon – gooey yuck instead of cooked yolk.
Some people in some kitchens claim it is all in the careful timing – 3 minutes, I think.
Some people are probably right.
Scrambled, fried, poached, boiled … within a few minutes, everyone at the breakfast table can be happy.
Even the eggs!