Its a cold, rainy, generally crappy morning, what we used to call island weather when I was growing up on Cape Cod. So what better time to become reacquainted with an old morning comfort food I havent had in decades - soft eggs in the shell with buttered toast. (In the spirit of gilding that lily I added some bacon.) I remember my grandmother making them for me when I was little then teaching me how to use the side of a spoon to crack an opening on the top of the egg and then slowly dig down into the shell scooping out albumin and yolk in just the right proportion. Some call these soft boiled eggs, but thats not really correct because they are cooked in simmering, not boiling, water.
Posted on: Sun, 30 Mar 2014 17:43:28 +0000
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