Monday, April 2, 2012
Hard and Soft-Boiled Eggs
Hard and soft-boiled eggs are ideal because (a.) you aren't frying them in unhealthy oils and (b.) the clean-up is super easy.
Add enough water in the pot that the eggs will be fully submerged when you drop them in. Bring the water to a boil, then, using the spoon, carefully place the eggs into the water.
Soft boiled: 3 minutes -> perfect for dipping toast into.
Medium: 6-7 minutes -> white is cooked, but the yolk is still runny. This is perfect for cutting up and putting on toast.
Hard: 10-12 minutes -> perfect to put back in the fridge for later, or for taking to class.
Once it is cooked to the desired cooked-ness, then take the pot over to the sink and pour some water out and start to pour cold water over them for about 15- 20 seconds to stop them from cooking. You can use the lid to the pot, or if your pot doesn't have a lid, like mine, then just keep the pot on an angle when pouring the cold water over them, then you can just pick them up in your hands.
Don't worry if you crack your eggs when you drop in into the water. They will still cook, but just look weird.
Tip! If you are having soft boiled eggs and you don't have the egg stand, then shot glasses are the perfect substitute!