I love love love soft-boiled eggs served with buttered toast cut into toast soldiers, and all my life I’ve loved them cooked exactly the same way.  The white’s juuuust set and the yolks runny and creamy ready to be dunked by my buttered soldiers.  One of life’s disappointments is when you flip the lid on your googy egg and it’s rock solid.  The white’s are rubbery and the yolk is fully set and floury. When that happens, I just wanna go straight back to bed and start again.

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