"Lynn from Fargo Ografmorffig" > wrote in message
...
I want my yolks runny and the whites completely cooked and opaque. (NO
"slime") So: Bring water to hard boil. Carefully lower room temp
eggs into boiling water (water should not stop boiling. Turn heat down
slightly. Boil gently exactly 5 minutes. Plunge eggs into cold water
30 seconds. Crack and scoop out contents.
Lynn in Fargo



Lynn, That is exactly the way I cook them and they come out perfect. I am
in Denver, and would probably cook them less at sea level. I never
understood eating them out of the shell with an egg cup! I scoop them out
onto toast and some salt and pepper. Just like mom used to make when I was
a kid. She would sprinkle paprika on for color, but I don't bother.

Later,

Dale