1849. Smeagol Eggs

I made a promise to my niece to call this recipe Smeagol Eggs. If you know, you know. But if you don't know, well, Smeagol from LOTR would sneak up on bird nests and drink the eggs. Not the most delicious analogy, but I can promise that these runny eggs are a family favorite. 

All it is, is eggs boiled just long enough to set the whites and warm the yolk, while keeping it liquid. It is then scooped in a small bowl with a touch of butter and salt, and stirred to combine. We love either dipping bread in it or smearing it on toast. This is one of those non-recipe recipes that you generally don't think of sharing, but when you do, it is appreciated. If you try it, let me know.

Ingredients:

2 large eggs

10g butter

salt

bread, to serve

Method:

Put the refrigerator-cold eggs in a saucepan of cold water and set of medium high heat. Set your timer to 2 minutes and 45 seconds as soon as it starts boiling. If you want it runnier, remove the eggs at 2 minutes at 30 seconds, more set would make it at 3 minutes. Meanwhile, prepare a small bowl with the butter and a generous pinch of salt.

When the time is up, immediate throw out the boiling water and submerge in cold water to stop the cooking. Crack open one side of the egg, remove the shell, then use a spoon to scoop out the insides to the bowl of butter and salt. Stir to combine and melt the butter, then serve immediately with toast.

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