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Perfect vacation weather
Last week's vacation in rural Vermont came with spectacular weather. We ate at least one meal a day outside. Here is a typical breakfast: soft-cooked local eggs, fruits, yogurt, etc. Cooking eggs so the whites are just firm and the yolks still runny is perfect for very fresh eggs.
Soft-cooked eggs
Bring a saucepan of water to a boil. Lower in the eggs and set the timer for 5 minutes exactly. Lift out the eggs and transfer to a bowl of cold water. With the back of a spoon, gently tap the eggs to crack them all over. Handling the eggs carefully, peel off the shells. You should have a whole egg with a soft center. Slide the egg into a bowl. Serve with toast. Sheryl Julian
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About Dishing What's cooking in the world of food.
contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the
Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
