Look, I know my way around the kitchen. As the daughter of restaurateurs, I learned at a young age how to sauté, flambé, and sashay left and right. So imagine my dismay when my aunt introduced me to the wonder that is: the soft-boiled egg. I'm still a little puzzled as to how this deliciousness has evaded me for 22 years (oh wait, maybe it has something to do with the fact that I just started eating eggs 6 months ago... Foodie fail.)
I think the soft boiled egg slides under the radar because her tasteless, chalky sister (the hard boiled egg) steals the show. But, in my opinion, the silky, creamy soft-boiled alternative is the only way to go.