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Monday, January 16, 2012

it's a wrap!

For a very long time mastering the technique of egg wrapping eluded me. Until that is, my friend, Anne came along – who not only showed me the how to but also gave me the what with. And that is the perfect egg! Simple once you know how.

Essential requirements: several one to two day old eggs, a deep pan, a small cup, a minute timer, two spoons and a lot of courage.

Fill the deep pan with water, heat to simmering point - keep the water at that point. Crack an egg into the small cup, swirl the water clockwise with a spoon, slide the egg into the swirling water AND, very quickly, using two spoons, wrap the flowing whites over the top of the immersed egg. Repeat process with each egg. Put the timer on for 3 minutes. Remove with a slotted spoon.

Believe it when I say this takes quite a bit of skill and quite a few eggs before you get the hang of it. The result is beautiful and the perfect egg should be soft in the centre and ooze gently out of the solid white case. Thank you Anne.

Bon Appetit!

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