In article >,
Bob Muncie > wrote:

> But I think it worth the experiment to see if we can get a perfectly
> solid white, but a still soft yolk. I'd probably eat them daily if I
> could accomplish that.

Pan steam.

Put a bit of oil in the bottom of a coverable skillet.

When the oil is hot, break the egg into it and put the cover in place.

Wait about 30 seconds.

Get a small amount of cold water (about 1/4 cup I'd say, but I never
actually measure it) and pour it quickly into the pan and re-cover right
away! (I generally just lift a corner of the lid).

Time for 1 minute and then check periodically until the white is set.

Works for me. :-)

http://i44.tinypic.com/11jbzuf.jpg

I'm looking forward to Asparagus season when I can afford it again!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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