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As a kid, my Mamma always made me soft-boiled eggs, what we have come to name, ‘dippy dippy’ eggs over the years. It’s a science that my mother is a master at…the Goldilocks of eggs, not too soft, not too hard, not undercooked. Not overcooked.
Over the years, I’ve perfected my own way of getting the timing juuuuust right. Place eggs (2-3) in a small pot with cold water. Heat on high until water boils, turn off, and let sit 3 minutes, uncovered.
Crack the shell at the top of the egg…and remove. Slice bread into sticks and toast to make dipping easier and even more delicious.
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