There are definite benefits to working in a restaurant. A few weeks ago a coworker showed me a great trick for boiling eggs that turned out to be the basis of my fool proof method for attaining a creamy yolk and soft-cooked whites. She would drop eggs into the already boiling water that was rolling away on the stovetop heating up the soup of the day. Five minutes later she would fish them out and concoct a decadent breakfast that would sustain her through the busy day.
|This egg is a little firmer than I usually like, but the kid was chasing the cat and... well...|