the HOW-TO egg

Ingredients:

4-5 prawns
2 eggs
4 slices of avocado
1 teaspoon of parsley, chopped fine
parsley for garnish
1 teaspoon of butter
half a teaspoon of cooking oil, sunflower oil works best
pinch of salt
pinch of pepper

Instructions:

1. Melt the butter in a pan. Saute the prawns, until pink, set aside.
2. Wipe the pan. Coat the pan, evenly, with the cooking oil. Heat to med-hot.
3. Whip the eggs, parsley salt and pepper. Add to the med-hot pan and roll around until the bottom of the pan is covered.
4. Cover and cook about 30 seconds.
5. Arrange the cooked prawns and avocado slices on one half of the egg.
6. Carefully fold the empty side of the egg over the prawns and avocados.
7. Cover and cook about another a minute. Be careful not to overcook.
8. Garnish with parsley.
9. Serve.

Makes 1 omelet.

Start with an egg that has no visible cracks, is a few days old and has been sitting at room temperature for at least a few minutes.

Instructions:

1. Place the eggs gently in the bottom of a pot.
2. Add enough cold water to cover the eggs plus about 1 inch.
3. Using high heat, bring the water JUST to a boil.
4. Remove from heat immediately and cover with a lid.
5. Let them sit for 3 minutes for a medium sized eggs up to 5 minutes for large eggs.

Enjoy your perfect soft-cooked boiled egg!
A soft-cooked boiled should have a firm white and a runny yolk.