The Yolk

What could be better than smashing a cooked egg and having the yolk ooze out, bathing everything under it in rich, warm goodness? I love a good hard-boiled egg, but sometimes soft-boiled is the way to go. You get the same runny yolk effect as a poached egg without the stress that comes with it (I've spent countless minutes fretting over swirling pots of simmering-but-be-sure-not-to-let-it-boil water and ghostly tendrils of egg white floating out of control). Simply drop an egg into already-boiling water and forget about it for 5 to 6 minutes. Just be sure to be ever so gentle when peeling it - one wrong move and you risk puncturing the delicate white and releasing the liquid gold within. Your care will be rewarded, however, when you taste that delicious yolk atop whatever dish your heart desires. Homemade bread is an especially perfect vehicle. I topped mine with a smear of dijon and sautéed spinach with shallot.