On Wed, 1 Mar 2017 17:32:36 -0000, "Ophelia" >
wrote:

>wrote in message ...
>
>On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>> Steamed fordhook lima beans.
>>>
>>> What's on your menu?
>>>
>>> Jill
>>
>>Fella at work keeps chickens and brings in eggs. I bought a dozen
>>and tried a couple, scrambled. I have to say, they didn't seem to
>>be much better than the Eggland's Best that we buy and the grocery
>>store. They might have been a wee bit cheaper, but I can't recall
>>what the grocery store eggs cost.
>>
>>However, my husband has been having terrible luck lately soft-boiling
>>those grocery store eggs. He almost always has one explode when he
>>puts it in the water. We don't know if it's because those shells
>>are so thin, or because they're manhandled by the stockboys at the
>>store, or perhaps a combination of both. The acid test for my
>>co-worker's eggs will be when he tries soft-boiling a couple.
>>
>>Cindy Hamilton
>
>Has he tried the method first suggested here which I now use all the
>time? Pan 3/4" water, however many eggs (but not more than covers the
>base of the pan), bring to boil, allow to boil for precisely 5
>minutes, drain, run cold tap over them for 30 seconds. Beautiful
>eggs, never fails, white all gently set but yolks runny.
>
>I use extra large eggs, so you might need to play with the five
>minutes a little depending on the size of the eggs.
>
>I do wish I could remember who said to do them this way, I am
>eternally grateful
>
>===
>
>It is the way I have always done my eggs so ... It is very possible

Well thank you very much! I suppose if you want hard boiled eggs it
doesn't matter too much how you cook them, but this method for soft
boiled works every time!