Tuesday, January 10, 2012

How-To: Soft boiled eggs

When Eric and I first started dating, I used to proclaim my dislike of eggs with runny yolks rather vocally. I didn't even really like eggs fully cooked. I'm not sure what exactly caused me to dislike them so much. Perhaps it was all of my trips to Norway where the heavily cream laden lunch-time cafeteria food forced me to consume a lunch of two bread slices with butter, a hard-boiled egg and a side of fruit for three weeks straight.

Whatever the reason was, I decided to give eggs a chance again. I even gave sunny-side up a try and found that I loved the runny yolk. However, there is this one small problem that I've found with cooking them sunny-side up: the little bit of white that surrounds the yolk doesn't always get completely cooked. It stays runny and not in a pleasant way. It repulses me to the point where I actually have to gently scrape it off into the garbage disposal. I dislike wasting bits of my egg so I contemplated a new method of cooking them, a way that would result in completely cooked whites but molten yolks.

The method?

Step 1: Bring enough water to cover the eggs to a rolling boil.
Step 2: Gently place two eggs straight from the
fridge into the water.
Step 3: Boil for 5 minutes.
Step 4: Remove eggs from water and set aside.
Don't bother drying them; they will dry themselves.
Step 5: Put the (hot) egg in a paper towel so you can hold it while
gently tapping it with a spoon to crack the shell. Peel!
Step 6: Prepare the eggs in whatever manner you want to eat
them. I like mine on a toasted bagel thin with some paprika
and chili powder.
Step7: Enjoy!
What's your favorite way to eat eggs? Let me know in a comment down below!