Last night at the OnMission meeting, Ernst gave us each a box of eggs fresh from his farm (Diversity Farms on Vandorf Road). I was excited to be able to eat farm fresh eggs and I made a half-boiled egg as soon as everyone had left! I haven’t had half-boiled eggs for so long as I only want to eat eggs that way if they’re fresh. These eggs are so fresh that they slip a little ‘warning’ inside the box: Super fresh eggs are hard to peel. Let them sit for about 2 weeks in the fridge before boiling and they will be easy to peel. Huh!
This morning I had eggs for breakfast, of course. Sunny side up egg on toast and a half-boiled egg. You can tell the egg is fresh when you crack it into the pan and it doesn’t spread all over the pan and the yolk ‘sits up’. Mine sat up nice and proud and the white was so thick it took forever to cook! Slide it on to a piece of buttered toast and grind some pepper over. Eat over a plate to catch the drips! To make the half-boiled egg, put the egg in a saucepan of cold water, bring it to a boil and fish the egg out after
2 1.5 to 2 minutes. Mine became 3/4-cooked because I was distracted and the whites were not as soft as I would like. Crack the egg and scoop out the egg to a bowl. Drizzle in some soy sauce and sprinkle some white pepper over. Yum! Childhood breakfast all over again.