Eggs Soft Boiled and Hard Boiled

A very simple breakfast made magnificent if you have farm-fresh eggs. Soft boiled eggs are cooked until the white is solid, the yolk still liquid. Serve with buttered English muffins or toast which is good for dunking in egg yolk. Orange juice and coffee are traditional accompaniments.
Yield 4 servings

8 eggs (2 per person)
4 english muffins

1 Boil water in a pan.
2 Turn water down so it is not bubbling. Add eggs with spoon. Boil for 4 minutes and 30 seconds for the perfect soft-boiled egg. (Ten minutes for hard-boiled)
3 Remove with spoon to egg cups. Remove caps with knife or egg shell cutter.
4 Serve with buttered toast.

notes Use a timer that counts seconds. Your exact time may vary depending on altitude, number of eggs in the pan, and of course how you cook to taste - some people like it hard, others even the whites runny. I've seen times range from 3 minutes to 5 minutes.
Hard-boiled eggs: We often add more eggs to the water to make hard-boiled eggs. Cook them 5 minutes longer, then turn off the heat and let them sit. The secret of removing the shell of a hard-boiled egg is to keep it wet, peel the shell of the larger end, enlarging the hole as needed. Crush the entire shell slightly under running water. The idea is not to so much to remove the shell as to push the cooked egg out of the hole you made in the shell.
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