Martha's Soft-Boiled Eggs
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process -- a method that yields a rubbery result -- but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.
- 4 large eggs
- Coarse salt and freshly ground pepper
Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.