...SoFtBoiLEdWoNderlanD...

Nothing like starting the day with a soft boiled egg and a letter from a friend. If you go online, you'll see that people have come up with 100 & 1 techniques...

Here's one way to make and enjoy a soft boiled egg:

Bring a saucepan of water to boil. Slowly lower egg into water using a large spoon. 3-4 minutes later, remove the egg from the water...

Place in a shot glass, egg holder or small cup. Remove the shell from the top or bottom part of the egg by hitting it with a teaspoon.

Cut off the white tip of the egg. Sprinkle with salt and pepper.

Dunk pieces of bread (some people call them "soldiers") into the egg yolk and enjoy...

...FloUrLess deliGht...

Chocolate cake that involves no flour is one of my favorite things. This recipe has been copied directly, word for word, palabra por palabra, from the of Joy of Cooking (p.729). The only thing I did a bit differently was add cinnamon and allspice, about 1/4 teaspoon of each to the melted chocolate. Happy Baking!

Flourless Chocolate Decadence
One 8-inch round cake

Have all ingredients at room temperature, about 70 degrees F.
Preheat the oven to 325 degrees F. Grease an 8 x 2-inch round
cake pan (not a springform) and line the bottom with wax or
parchment paper.

Combine in a large heatproof bowl:
1 pound bittersweet or semisweet chocolate, coarsely chopped (I used chocolate chips)
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces

Set the bowl in a large skillet of barely simmering water and stir often
until the chocolate and butter are warm, melted, and smooth.

Remove from the heat and whisk in:
5 large eggs

Beat in a large bowl on medium speed until soft peaks form:
5 large egg whites
1/4 teaspoon cream of tartar (optional)

Gradually add, beating on high speed until the peaks are stiff but no dry:
1 tablespoon sugar

Use a rubber spatula to fold one-quarter of the egg whites into the
chocolate mixture, then fold in the remaining whites. Scrape the batter
into the pan and spread evenly. Set the pan in a large shallow baking dish
or roasting pan, set the dish in the oven and pour in enough water to
reach hallway up the sides of the cake pan. Bake for exactly 30 minutes.
Set the cake pan on a rack to cool completely, then refrigerate until chilled,
or overnight. To unmold, slide a thin knife around the cake to detach it
from the pan. Invert the cake and peel off the paper liner. Reinvert onto
a serving platter. Using a doily or hand-cut stencil, if desired, sprinkle
with:
Confectioner's sugar (I also used cocoa powder)

Store in refrigerator, but remove 1 hour or more before serving to soften.