Mastering boiling an egg is a real breakfast game changer. I prepare them in bulk and eat them just about every weekday for breakfast, usually with a baked sweet potato. The trick is using steam to cook the eggs, and keeping an eye on the clock.
What you’ll need:
- Eggs, as many as you want, but make sure there is room around the eggs in the pot
- Take the number of eggs you want out of the fridge
- Fill a pot (choose size based on number of eggs) with about an inch of water, cover and bring to a boil over medium heat
- Add the eggs gently to the water, spaced apart, and re-cover.
- For medium boiled eggs, as pictured (gooey in the middle but not dripping), I set the timer for 7 minutes. Then immediately remove from heat and run cold water over the eggs in the pot so they stop cooking. Once the pot/water cools down, I let sit in cold water and add a few ice cubes.
- To peel, gently tap the eggs on all sides against the counter over a paper towel. Once tapped/cracked all over, peel, rinse away any shells, dry and enjoy! You know you did it right if the eggs have a little squish/give when you squeeze them.
When I’m eating the eggs right away, I like medium. When making them in bulk, I tend to do 7:30, as they come out slightly harder, which is easier to eat at work. If you like soft boiled, try 6:30. All about personal preference!
This morning I made medium boiled eggs with a small sweet potato, leftover veggie sauce from my shakshuka, arugula, and a small handful of unsalted cashews.