Soft-Cooked Eggs - eggs

Method

• With oven rack in lowest position, heat oven to 200.
• Bring 10 cups water to boil in heavy, covered one-gallon Dutch oven.
• Remove lid, and with slotted spoon lower eggs quickly into water two at a time.
• Turn off heat, and replace lid.
• Set timer for 10 minutes.
• For a firmer egg, leave eggs in water 2 minutes more.
• Fill a gallon bowl with very cold water, and set aside.
• Place 4 small bowls or wine glasses in oven to warm.
• Two minutes before eggs are done, toast bread, and butter it.
• Tear toast into small pieces, and place in warm bowl.
• If using wine glasses, serve toast on side.
• When eggs are done, transfer them quickly with slotted spoon to bowl with cold water.
• After 5 seconds, remove eggs to a few thicknesses of paper towel.
• With a small sharp knife, strike quickly through shell lengthwise.
• Drizzle yolk from shell onto toast in bowl or into cocktail glass.
• Scoop out white with spoon.
• Repeat with remaining eggs, using two for each serving.
• Sprinkle eggs with salt and pepper, and serve.