saladandstew.com
Eggs three ways
I used to say that I can cook but I can’t boil an egg. Boiling an egg was (in theory) the first thing you learned in the kitchen but it was something I found difficult to master. Too many variables! Egg size. Egg temperature. Water temperature. Timing. End result – unknown until you crack the top. Egg yolk – solid, runny or too far gone with an unappealing ring of green. White just set and perky or with the consistently of the snot from a runny nose. I am proud to say that I can now raise my slotted spoon... Read More
Sally Park