How to 'top' a soft boiled egg.
I see glamor shots of perfect soft boiled eggs with the top seemingly surgically sliced. I know there are some specialized egg cutter for that, but is there alternative to a special gadget to slice the top of egg served in a egg cup? Or do I move the drimel tool to the kitchen to keep the blow torch company?
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They are great for making a perfect cut in the shell. I love mine!
I also serve dry toast sliced into 1/4 inch widths for dunking into the yolk.
A bit of sea salt, pepper and finely chopped scallion.
As for me, I use either a knife or the side of a spoon at the breakfast table. Those cool little egg shears would be more elegant, but the standard utensils work.