soft-boiled, or fried. I like them sweet or savory, in a frittata or quiche or omelet, I do.
But only recently have I dared the poached egg. I had no doubt I would fancy them, but cracking an egg into boiling water seems rather daunting, doesn't it? But. Risk taker that I am ... I dared to gamble.
And quite happy was I! Turns out you just need to bring a small pot of water to a gentle boil, add a teaspoon of vinegar (supposedly keeps the egg from separating, but I like the 'zing' it gives, too), and crack in your egg. Cook for 3 minutes exactly. (5 minutes if you want to avoid a soft-center, but why would you want to do that??) With slotted spoon, fish out of the water and place on top of sourdough toast spread with a little goat cheese and spinach. Salt and pepper.
Another reason to love breakfast.