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Reply to "The joys of buttered toast"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous] Agreed, except that I'm a spoiled French person and need my cultured butter (made with fermented cream, not fresh) instead of the bland non-cultured version. But you can do better, OP. [b]Boil an egg until the white is coagulated but the yolk is still runny.[/b] Place on a cute eggcup on a plate. Pop open the top. Cut the hot buttered toast into fingers and arrange on plate. Dip fingers into the yolk and savor. Eat white last, with perhaps a little sprinkling of celery salt. Heaven. [/quote] I can never get the perfect consistency. I've moved on to poached eggs on top of my perfectly buttered toast.[/quote] NP. Simmer on medium for 6 minutes [/quote]
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