Re: Soft or hard
We certainly are all different ST. I couldn't have my salad without a boiled egg. He who must obey loves his Salad with a little of everything on it. I, on the other hand, dislike a lot that goes onto a Salad Plate, but eggs are certainly not one of them
With me they have to be boiled from boiling for exactly 8 minutes only. No shorter time. Any longer than precisely 8 minutes and that horrible dark ring starts to form around the yolk. even if it's a day old freshly laid egg. Some scientific blurb about the construction inside an egg apparently. (A very talented French Chef told me about it many years ago), completely forgotten what made the eggs so, but I never forgot the 8 minute advice and yep, the yolks are always absolutely perfect. When I cut them when cold, it's as if the yolks have that moment just turned to hard from soft. solid whites and lovely yolks. YUM!
Boiled Eggs. Firm white but runny yolk.
Scrambled Eggs - Formed but still soft.
Fried Eggs - Firm white with yolk just splashed so not sunny side up but with runny yolk and defo no snot!
Favourite is a soft Poached Egg on a doorstop piece of white bloomer toast, spread thickly with KerryGold Salted Butter. Poached Egg is then placed reverently on the top and sprinkled lightly with black pepper. Divine!