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I've come to understand that there are two main school of thoughts when it comes to cooking.  This is my analysis, and of course I have no basis for it is merely my opinion.  But here it goes... The school of "cooking is an emotional expression", and the school of "cooking is a precise science".  Cooking is art can fall under either, I believe, so I do not see it as it's own "school of thought.  I am more of a "emotional expression" type of guy, but I have realized that "precision techniques" allow for those emotions to be better expressed.  Eggs are a perfect example of this.  Darrin, my sous-chef found a way to cook eggs that is absolutely brilliant.  The yolk is silky, and creamy, the white firm but not tough. Try this approach, so easy and simply, yet so awesome!

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1. Place eggs in ice bath to get them cold if you keep them at room temp. Otherwise, straight out of the fridge is great!  

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2. Place eggs in about 1/4 inch of boiling water.  "Just wet it's feet" as my grandmother used to say. The steam will do the cooking.

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3. Cover with a lid, plate, bowl,  whatever you wish, just as long as it keeps the steam inside.

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4. Keep in there for 6m30s.  I know the timer says 6m25s.  That's because it took us 5 seconds to take the picture!! LOL!

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5. Remove eggs

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6. Place in ice bath.

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YUM, YUM, YUM!!!  I am not kidding.  Drizzle of EVOO, truffle salt, and/or a white anchovies and you'll be in gustation heaven!