|Kodak Ektachrome E100VS, Canon EOS 500N|
This is how I love my boiled eggs: Hard whites and mostly runny yolk, served on toasted whole grain bread with butter (the bread should still be warm when I spread the butter on, so that the butter melts), Maldon salt and fresh ground pepper.
This is how I do it: Put the medium size egg straight from the fridge in a saucepan and cover it with cold water. When the water starts boiling, reduce the heat to medium and set the timer for 6 minutes. Remove from heat and place under cold running water for ca a minute. Peel and enjoy!
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