Rosa Warren --- Perfect Soft-Cooked Egg
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Rosa Bell Warren was a loyal and devoted helper to Libby's grandmother's family over several decades. She performed household duties, including caring for the children from time to time. Rosa had a fine sense of humor and a beautiful laugh.
When Libby's mother and aunt would spend election nights at Aunt Lib's house, the young sisters would stay up late, listening to AM radio news reports and victory party coverage. In the morning Rosa would make the girls remarkable soft-cooked eggs, served in special egg holders made just for that purpose. In her memory we offer directions for making Rosa Bell Warren’s Perfect Soft-Cooked Egg.
Directions:
Place eggs in single layer in a saucepan and add enough water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Let the eggs stand in hot water about 3 minutes. Immediately run cold water over the eggs until they’re cool enough to handle.
Serve in an egg cup, placing the egg small-end down. Slice off the large end of the egg with a knife or egg scissors and eat from the shell with a small spoon.
Serve with a crisp piece of toast.
When Libby's mother and aunt would spend election nights at Aunt Lib's house, the young sisters would stay up late, listening to AM radio news reports and victory party coverage. In the morning Rosa would make the girls remarkable soft-cooked eggs, served in special egg holders made just for that purpose. In her memory we offer directions for making Rosa Bell Warren’s Perfect Soft-Cooked Egg.
Directions:
Place eggs in single layer in a saucepan and add enough water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Let the eggs stand in hot water about 3 minutes. Immediately run cold water over the eggs until they’re cool enough to handle.
Serve in an egg cup, placing the egg small-end down. Slice off the large end of the egg with a knife or egg scissors and eat from the shell with a small spoon.
Serve with a crisp piece of toast.