I just discovered an excellent cultural and practical primer for preparing and enjoying soft boiled eggs from Andreas over at Vox, Zen and the art of preparing the perfect soft boiled egg.
I love soft boiled eggs. Too bad that Americans hate them. Americans hate soft yolks. It must be from some sort of childhood scare about some sickness or another. Maybe worms. Americans tend to like their eggs hard boiled and their steaks well done. We like our cheese pasteurized. Not I. I love raw milk artisan cheeses and I love soft-boiled eggs.
I think that I will go out today and get myself a mother of pearl spoon and some very nice, fresh, organic eggs.
I also need to get the little single-egg bowls, holders, bases (what is the term).
Although I love soft-boiled eggs, I didn’t know about the soldiers. I also didn’t know about the mother of pearl spoons. I didn’t consider allowing the eggs to reach room temperature but it makes a lot of sense. As an American, I am still spooked about not having everything in my apartment in my fridge.
Thanks for this advice, Andreas. I feel a little more civilized, a little better nourished, and a lot better fed as a direct result! Cheers!
