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With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.

Source: Martha Stewart Living, April 2008
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5
  • KSteiny
    27 DEC, 2012
    I confused because there are three distinct recipes for soft boiled eggs that I have found on marthastewart.com, all with varying procedures and cook times. Is it possible to get one DEFINITIVE recipe?
    Reply
  • sirikant
    13 AUG, 2008
    I saw some chefs crack an egg in a small bowl and pour in the boiling water which add some amount of venegar. The egg came out beautifully, white egg wraps around its yoke. I'd like to know how and the amount of venegar to add in the boiling water
    Reply
  • lisab623
    29 MAR, 2008
    i love eggs so i tryed this and loved it
    Reply

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