wrote in rec.food.cooking:

> On Tue, 27 Sep 2016 07:37:14 +1000, Jeßus > wrote:
>
> >On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:
> >
> > >
> >>On 26-Sep-2016, "Cheri" > wrote:
> > >
> >>> "koko" > wrote in message
> >>> ...
> >>> >
> >>> > Dang it's been a while since I've had a soft boiled egg, don't
> know >>> > why, because they are delicious. Guess I just don't think
> of it. >>> > The egg was served with homemade gluten free bread and
> kefir labne. >>> >
> >>> > https://flic.kr/p/LESmV1
> >>> > I really do need to invest in an egg topper.
> >>> >
> >>> > koko
> > > >
> >>> That looks great, now I'm hungry for some soft boiled eggs. Maybe
> I will >>> have for lunch.
> > > >
> >>> Cheri
> > > I have never had a soft-boiled egg. No criticism intended; but,
> > > I've never understood the attraction. Poached seems less trouble
> > > for the same end result, unless the attraction is the in-shell
> > > presentation.
> > >
> > > Denizens of RFC, what say you on the attraction of soft-boiled
> > > eggs vs poached, coddled, baked or other forms of egging.
> >
> > I almost always do poached, otherwise it's usually an omelet.
>
> I like all different ways, in their turn.

Same here. A bit of variation sparks my interest.

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