Prep time: 10 minutes | Cook time: 7 minutes | Clean up: 5 minutes

INGREDIENTS:

6 Large eggs

2 quarts of water

DIRECTIONS:

Bring water to a rolling boil. Add eggs to boiling water with a slotted spoon. Return to a boil and cook for for 4 to 7 minutes for large eggs (I recommend 7 minutes for a soft cooked large egg directly from the refrigerator). Cook longer for Jumbo size eggs. I also recommend Jumbo eggs. Remove the eggs to a shot glass. Crack the upper half of the shell with the back of a teaspoon and peel it off. Slice off top with a knife. Salt and eat. Serve with buttered toast strips.

Toast strips: Butter warm toast and cut into one inch strip for dunking into the eggs yoke.

NOTES:

This was something I ate as light meal for when I had an upset stomach or when recovering from the stomach flu.