Whether eggs are good for you or bad for you seems to always be up for debate in the food guide circles. The only thing I care about with eggs is that they taste freaking amazing for breakfast, lunch, dinner or even dessert. They go in a billion different recipes but they can stand beautifully on their own. One of my favorite ways to fix them as a centerpiece in their own right is soft boiled with a side of crusty toast. Mmmm soft and creamy middle, a white that is slightly less rubbery than hard boiled, topped on a bite of crunchy toast. Texture paradise, tastebuds happy dance.
How to properly soft boil an egg to the best doneness is an art that has taken many trials and many errors and the help of Colin and his magical subscription to cooks illustrated (one day when I have less vagabond tendencies I will have this too).
Ingredients:
Water for boiling (quantity just enough to cover the eggs halfway)
Eggs
Salt
Pepper (optional)
Or
Paprika (optional)
Or
cayenne (optional for those that like waking up to a little kick)
Or
other favorite egg spices
Directions:
Bring a pot of H2O to a boil. Set timer for 6 min. Gently add eggs let boil for 6 minutes toast your bread during this time. Remove from heat and immediately rinse with cold water to stop them from cooking. Now comes the tricky part.. Peeling. This website has some really helpful hints. Once peeled sprinkle favorite egg spices and enjoy.
Ingredients:
Water for boiling (quantity just enough to cover the eggs halfway)
Eggs
Salt
Pepper (optional)
Or
Paprika (optional)
Or
cayenne (optional for those that like waking up to a little kick)
Or
other favorite egg spices
Directions:
Bring a pot of H2O to a boil. Set timer for 6 min. Gently add eggs let boil for 6 minutes toast your bread during this time. Remove from heat and immediately rinse with cold water to stop them from cooking. Now comes the tricky part.. Peeling. This website has some really helpful hints. Once peeled sprinkle favorite egg spices and enjoy.
I wake up with a little kick
Amen to the soft eggs. Thanks for the props. I'm glad I'm stable enough to get a magazine subscription too. I like peeling them...try this tip, crack the broad end. Yum!
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