Rosa Warren --- Perfect Soft-Cooked Egg
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Rosa Bell Warren (Mrs. Leroy Warren) was a loyal and devoted helper to the Davis and Parkerson families over several decades. She performed household duties, including caring for the Parkerson brood from time to time. Rosa had a fine sense of humor and a beautiful laugh.
Nancy Parkerson attributed some of her father’s longevity on Rosa’s preparation of Bev Davis’ morning eggs. Rosa would, as would any self-respecting Southerner, fry the eggs in bacon grease. At Nancy’s request, Rosa would take care to blot the grease from the tops of the over-easy eggs before serving Mr. Davis. Voila… healthful frying!
Susan and Sarah Parkerson, Rachel’s mother and aunt, would sometimes spend the night at their Aunt Lib’s house on election evenings when their father, Bill Parkerson, was running for re-election to the Virginia General Assembly. (The young sisters would listen to AM radio newsreports and victory party coverage until late at night.) 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 the 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.
Nancy Parkerson attributed some of her father’s longevity on Rosa’s preparation of Bev Davis’ morning eggs. Rosa would, as would any self-respecting Southerner, fry the eggs in bacon grease. At Nancy’s request, Rosa would take care to blot the grease from the tops of the over-easy eggs before serving Mr. Davis. Voila… healthful frying!
Susan and Sarah Parkerson, Rachel’s mother and aunt, would sometimes spend the night at their Aunt Lib’s house on election evenings when their father, Bill Parkerson, was running for re-election to the Virginia General Assembly. (The young sisters would listen to AM radio newsreports and victory party coverage until late at night.) 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 the 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.