The liquid gold yolk of a partially cooked egg is a thing of beauty to many egg lovers! However, soft-cooked (aka soft-boiled) is not the way most of us usually eat our eggs. Sometimes it's because we can't quite get the cooking time right and the yolk gets hard, or the yolk is soft, but so is the white. Argh!! Here's a cooking tip: put the egg in a saucepan, cover it with cold water, bring the water to a boil, then turn the heat off and let the egg sit for a couple minutes in the water with a lid on the pot. Another reason I'm told soft-yolked eggs don't make it onto the breakfast table very often is because there aren't any egg cups to serve them in. Sure, you can eat the egg without the egg cup, but the egg will be hot and a little tricky to handle so the egg cup is a practical holder. If you need egg cups, right now - Easter! - is the best time to look for egg cups. Check kitchen stores, restaurant supply stores, and any place that sells Easter decorations. Even dollar stores. Set upright in an egg cup with the bottom (pointed end) or top (wider rounded end) of the egg cut off (as you wish!), and a side of toast fingers for dipping into the fluid yolks, eating eggs this way is both fun and it carries a hint of sophistication (yes, even served in egg cups such as the ones in the photo!). Dipping Eggs are a favourite way to eat eggs for Ontario egg farmers Keith and Valerie Wardlaw.