Dirty Little Secret: I've never made a soft-boiled egg. There, now it's out in the ether-verse.

M

marilynfl

Moderator
You know what I mean: the kind that's gently boiled and then--with fingers burning--is placed upright in an egg cup. Then its little head is guillotine'd and you scoop out the firm white and use crisp toast soldiers to get to the drippy, sulfurous smelling, Satan-envoking yolk.

Oh ya. That's why I've never made one.

What's your culinary Kryptonite?

 
ONCE. . . I made a quick bread with a beautiful arched top. . .

Tasted great. Looked beeee-uuuu-tiful, gorgeous, wonderful, perfect, the epitome of quick bread pulchritude. Never again.

 
Pomegranates. I just don't get it.

It's like eating grapes with seeds to me.

Now that delightful 4 minute egg in my egg cup with the yummy yolk to dip my bread in on Sunday morning? Yes. I usually have them with full German breakfast every Sunday.

I have 2 formal silver and 2 informal ceramic egg cup sets and I use them all.

I tell you Colleen, there wasn't a spec of that dip left. They literally wiped it out of the bowl with bread to get it all. ROFL!

 
Soft-boiled egg epiphany!

After writing this and realizing "wow, you ARE a coward!" I decided to make a soft-boiled egg despite a quite vivid internal shiver traveling through me. I own an egg cup (bought from the thrift store because it was so darn cute; no other reason) so I watched Curtis Stone make them.

YES, I WATCHED A VIDEO ON HOW TO COOK AN EGG. I HAVE NO SHAME LEFT.

He demonstrated two *toys* to get the top off once it's cooked: the first was a spring-loaded device that pierced the egg top and the second was a cigar tip-cutter looking thing. Then if you don't have these TRULY SPECIFIC TOOLS IN YOUR KITCHEN ARSENAL he showed how to simply cut across the top and lift off the lid.

Okay. I went with Door Number 3 and tried to cut across the top of my hot egg. Na...it just crumbed in my fingers, but I finally got the bugger off and dipped my La Brea Jalapeno Cheddar soldier in to the yolk. Took a bite, hit a bit of crunchy shell and...

FLASHBACK!!!!!!

Having the flu, throwing up, watching my mom try to feed me dripping egg yolk, HITTING TINY BITS OF SHELL, smell of sulfur, gagging, and throwing up again.

Mystery solved! Who needs a therapist when you've got Curtis Stone and his toys to isolate the problem.

 
As one who DID in childhood eat soft boiled eggs from an egg cup with toast soldiers

I DO love them. But I can make do quicker with same result doing the microwaved poached egg. ;o)

I think I just gently hit the top of the egg with a knife edge-

 
Yogurt. Tofu. Sour Cream. Vinegar. Bottled Mayo. Yellow Mustard. Never used alone for me.

Eggplant too. I use sour cream, mayo, vinegar and even yogurt- yellow mustard only in sloppy joes- in cooking but I never, ever eat them alone. Nope to mayo or mustard on sandwiches unless it is chipotle mayo or homemade mayo. No to things that are vinegary except good dill pickles. There it is. My Kryptonite.

 
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