It’s funny how such a simple food can be so challenging to perfect. It’s likely that an entire month in the Cordon Bleu school curriculum is dedicated just to eggs. My mum can consistently present me a perfect ‘2 minute’ egg. She’s amazing that way. As a mummy endeavouring to teach her young chicklets an appreciation of all things food, starting with one of the basics, a soft-boiled egg, was the natural starting point. I wasn’t sure I could pull it off. There are so many variables: are the eggs supposed to be cold from the fridge or room temperature? Do you put them into boiling water or bring them up to a boil? Hedging my bets I put two cold eggs into boiling water for exactly 5 minutes. My mother’s advice must have been embedded in my cells. “Five minutes for soft-boiled from cold”. I really only guessed she meant from cold.
The end product was an egg that my youngest thought was ‘better then grandpa’s’. Booya.
Having to wait for the eggs to cool and the anticipation of seeing a perfect-to-your-liking yolk, contribute to the picture I have in my head of the ideal weekend family breakfast. Slow. Lingering. It even happens sometimes.