Perfect Soft-Boiled Eggs
You may have heard me mention before that I’m a bit obsessed with the geniuses behind Cook’s Illustrated and America’s Test Kitchen. Every recipe and technique I’ve tried from them has been fantastic. My recipe for banana bread muffins was adapted from one of their cookbooks as was my slow cooker meatballs and marinara recipe. Cook’s Illustrated is the most valuable cooking magazine in so many ways. Each issue is an absolute treasure trove of knowledge. They share not only recipes but tips, product reviews and extensively tested techniques. Last week I tried their technique from the January/February 2013 issue for making perfect oven-roasted shrimp and they were perfection.
The same issue had several pages dedicated to the challenge of preparing perfectly soft-cooked eggs. [Read more...]Don't miss future updates from Savory Simple! Subscribe to new recipes by email. You can also follow me via RSS, Facebook and Twitter.