SOFT-COOKED EGGS
Eggs started in unheated water are less apt to crack than ones put into boiling water. Follow the directions below, and for a special treat, serve soft-cooked eggs in egg cups, in the European fashion.
Eggs
Water
Put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand covered in the hot water 1 to 4 minutes, depending on desired doneness. Immediately run cold water over eggs or put them in ice water until cool enough to handle.
To serve, break shell through middle with a knife. With a teaspoon, scoop egg out of each half shell into serving dish. To serve in an egg cup, put the egg in cup small end down, slice off large end of egg with knife and eat from shell.