How to Soft Boil and Serve an Egg

It never ceases to amaze me, that some people can't do a simple thing like soft boil an egg. OK, to be honest, actually, making a perfect soft-boiled egg is a little bit tricky.  The timing has to be absolutely perfect and the temperature has to be absolutely correct.  The soft-boiled egg is a delicate balance of the totally hard-boiled egg white, leaving the yolk oh, so ooey-gooey to be perfect for dipping toast.  It kind of like a sunny-side up egg that is still in the shell (well, until you crack it, anyway.)  BTW-IF you are going to make soft-boiled eggs, make absolutely certain that you use pasteurized eggs.

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Step #1.  Get some eggs.  Number depends on how hungry you are, or how many guests you have.
Step #2.  Get an appropriately sized pot to accomodate the number of eggs that you are going to cook.
Step #3.  Fill the pot with enough water to completely cover the eggs.
Step #4.  Put the pot of water on the stove.
Step #5.  Turn the burner heat to high, until the water boils.
Step #6.  Set a timer for 5 minutes, 6 if you want your yolk less ooey-gooey.
Step #7.  Turn off the burner.
Step #8.  Gently place your eggs in the pot of water.
Step #9   Make enough toast for dipping in your egg yolks.  Cut toast into egg yolk width strips
Step#10. Turn on timer
Step#11  When timer is done, remove eggs and run under cold water.
Step#12  Gently remove shells from eggs, and serve in an appropriate egg cup. (or you can cut top off of egg shell, and eat out of the shell in an appropriate egg cup.)  The key here is that, you NEED to have an egg cup to properly eat soft-boiled eggs, otherwise people will think you are a red-neck.

Eggnog

Since this is an "Egg Blog" we thought it fitting that the first recipe here should be for Eggnog.  Egg nog can be made in many different ways, and the recipe here is just a guide and can be modified to suite your own personal tastes.  Where appropriate, we suggest substitutions for healthier versions of these tasty holiday drink.  Although eggnog can be conumed at any time of the year, in many families it is a tradtional Christmas/New Year holiday drink.  Eggnog can also be "fortified" with certain alcoholic beverages, such as whiskey, rum, bouron, or cognac to suit your tastes.

The basic ingredients are really simple, milk, sugar, pasteurized eggs, nutmeg or cinnamon, alcoholic beverage of your choosing.  In lieu of pasteurized eggs, one can use Powdered Whole Eggs - 2.25 Pound Can.  Depending on how many guests you are preparing the recipe for, you will have to modify the quantities accordingly.  So, here is the simple recipe for one in an egg shell (that's a pun).

12 ounces of milk or Soy Milk
4 ounces of heavy cream
1 pasteurized egg yolk, beaten*
1 pasteurized egg white*
2 tsp sugar
1 tsp vanilla extract

Gently mix egg yolk and egg white until smooth.  Mix milk, heavy cream, sugar, and vanilla extract well until until they are smooth and consistent.  Slowly pour milk mixture into egg mixture while gently stirring until thoroughly mixed.  Add rum, whisky, cognac, bourbon, or vodka to taste.  Add 1/4 tsp nutmeg or cinnamon and mix well.  Chill be serving.  You can add a garnish of nutmeg or cinnamon before serving.  This is a basic recipe for a serving for 2 people.  I suggest you try it as is, and modify to your liking after which you can adjust quantities appropriately for your number of guests.


Of course for those of us who don't want to prepare eggnog from scratch, there is the premade Borden Egg Nog, Shelf Stable, 32-Ounce (Pack of 6) alternative.

Found this interesting recipe for an Eggnog Martini too!!:

Eggnog Martini

Ingredients:

2 1/2oz. eggnog
1oz. vanilla vodka
3/4oz. Amaretto

Source: Single Minded Women

Directions:

Combine ingredients in shaker and shake over ice. Strain into chilled martini glass. Dust with freshly grated nutmeg.

*Pasteurized shell eggs

"According to the U.S. Department of Agriculture, “in-shell pasteurized eggs may be used safely without cooking.” For example, they may safely be consumed raw (as in raw cookie dough or eggnog) or in undercooked forms (such as a sunny-side up egg).^[6] Many food service and health care providers use these eggs to prevent cross-contamination in their kitchens.(Quoted from Wikipedia)"