Last week's vacation in rural Vermont came with spectacular weather. We ate at least one meal a day outside. Here is a typical breakfast: soft-cooked local eggs, fruits, yogurt, etc. Cooking eggs so the whites are just firm and the yolks still runny is perfect for very fresh eggs.
Bring a saucepan of water to a boil. Lower in the eggs and set the timer for 5 minutes exactly. Lift out the eggs and transfer to a bowl of cold water. With the back of a spoon, gently tap the eggs to crack them all over. Handling the eggs carefully, peel off the shells. You should have a whole egg with a soft center. Slide the egg into a bowl. Serve with toast. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.