| Past generations won't mind if we enjoy their secret. |
Use jumbo eggs that are uncracked (soon that's all you'll buy).
Also you will need an egg cup for each person. If you don't have egg
cups, buy some (try ebay for some nice old ones). You'll use them
often.
Put a large pan of hot water on to boil. Put the eggs in a stainless steel
wire strainer to keep them from bouncing together when the water boils.
Boil one or two eggs for each person.
Use a 3-minute timer or some way to time exactly 3 minutes. Start the
timer just as the water starts to boil.
While the eggs are cooking make coffee, pour juice and start make the
toast so you can sit down to breakfast as soon as the eggs are ready.
When the eggs have boiled exactly 3 minutes, remove them and put
them in a dish for serving. Now comes the good part.
At the table, place a soft-cooked egg in your egg cup, narrow end up.
With a table knife, crack the shell about a half inch down from the top.
Then stick the knife into the egg and cut the shell so that the cap lifts off
with your fingers. Hot isn't it? Just go quickly.
Salt and pepper the egg white inside the cap and scoop it out with a
teaspoon (don't use the silver-plate for this; the egg will tarnish it).
Next salt and pepper the egg in the egg cup. Stick your teaspoon straight
down into the egg and try to scoop a little of the yellow as you lift it out
against the shell. Fill the teaspoon halfway at most to avoid an overflow.
Take a bite of toast, salt and pepper the egg, and get ready to dip again
without causing an overflow. With jumbo eggs you will frequently find a
double yolk, an added bonus.
Is this not the greatest way to eat an egg? And if you have ever wished
you could go back to Victorian times, you're part-way there. All you
need is some strong, overheated coffee from the wood stove, and how
much more Victorian does it get?
Also you will need an egg cup for each person. If you don't have egg
cups, buy some (try ebay for some nice old ones). You'll use them
often.
Put a large pan of hot water on to boil. Put the eggs in a stainless steel
wire strainer to keep them from bouncing together when the water boils.
Boil one or two eggs for each person.
Use a 3-minute timer or some way to time exactly 3 minutes. Start the
timer just as the water starts to boil.
While the eggs are cooking make coffee, pour juice and start make the
toast so you can sit down to breakfast as soon as the eggs are ready.
When the eggs have boiled exactly 3 minutes, remove them and put
them in a dish for serving. Now comes the good part.
At the table, place a soft-cooked egg in your egg cup, narrow end up.
With a table knife, crack the shell about a half inch down from the top.
Then stick the knife into the egg and cut the shell so that the cap lifts off
with your fingers. Hot isn't it? Just go quickly.
Salt and pepper the egg white inside the cap and scoop it out with a
teaspoon (don't use the silver-plate for this; the egg will tarnish it).
Next salt and pepper the egg in the egg cup. Stick your teaspoon straight
down into the egg and try to scoop a little of the yellow as you lift it out
against the shell. Fill the teaspoon halfway at most to avoid an overflow.
Take a bite of toast, salt and pepper the egg, and get ready to dip again
without causing an overflow. With jumbo eggs you will frequently find a
double yolk, an added bonus.
Is this not the greatest way to eat an egg? And if you have ever wished
you could go back to Victorian times, you're part-way there. All you
need is some strong, overheated coffee from the wood stove, and how
much more Victorian does it get?
Coffee
Orange juice
1 or 2 uncracked jumbo eggs for each person
A 3-minute timer
Toast for each person
Orange juice
1 or 2 uncracked jumbo eggs for each person
A 3-minute timer
Toast for each person
| The Breakfast Anytime Chef presents ... The Soft-Cooked Egg at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Breakfast Anytime! | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
