Michela's Asparagus and Eggs: An Illustrated Recipe

While Michela was preparing the asparagus, Carlo also set a gallon (4 liters) of water to boil, salting it lightly because salt helps keep the egg shells from cracking. When it reached a boil, he turned it down and added the eggs, with a slotted spoon, and waited for it to come back to a slow (not rolling) boil, and then timed the cooking so as to have the whites set and the yolks soft but not really runny. Times?

• 6 minutes for guinea hen eggs
• 9 minutes for chicken eggs
• 12 for duck or turkey eggs
• 14-15 minutes for goose eggs

The egg in Carlo's hand is a goose egg.