Wednesday, November 1, 2017

My soft boiled eggs, doesn't make sense but it's super easy and always perfect

So, let's be clear, I didn't invent this method, I found it in some ancient cookbook that I had when I was living in Canada, 25? years ago? I love discovering odd ways to cook then doing it and finding it works beautifully.  This is one of those methods.

There's a hundred thousand ways to make soft boiled eggs, in the oven, pressure cooker, toaster oven, microwave and on the stove in lots of water, no water and just a little water.  I'm on team 1/2 inch.  I've been doing soft boiled eggs this way for as long as I can remember, in two different countries, actually three because I made them like this when I lived in England.

This isn't a recipe, it's a method.  Don't blink seriously it's that fast.

Put 1/2 inch of water in any pan you own with a lid.
Bring the water to a boil, no, no salt or anything.
Add as many eggs as you want, I usually want one or two.
Put eggs in wildly boiling water, cover, set timer for 6 1/2 minutes, that's six and a half.

Make toast or whatever you want to eat with your eggs.

Remove eggs from water after timer goes off and peel under room temperature water, cool enough so you can handle the eggs.

Place on plate, toast or sandwich or however you're going to eat them.

Devour with greed and love.

Here's the silly video I made to go along :)

  make eggs, they're delicious and perfect every.single.time.



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