2 pasteurized eggs, any size

• Fill a pot with enough cold water so that there will be at least ½ inch of water above the eggs. Bring the water to a rolling boil. Place the eggs in the pot and cook for 3 to 5 minutes (depending on your own preference for soft-boiled eggs).

• Remove the eggs from the pot and place in cold water until cool enough to handle. Peel off the shells. These will keep in the refrigerator for up to 1 week.

Serves 1–2

These taste delicious sprinkled with salt and pepper and served with toast or a good crusty bread.