Whether you prefer them soft or hard, a fresh-boiled egg is always a treat.
Did you get your egg(s) this morning? How do you like your boiled eggs?
Pic3: fresh eggs
Pic4: soft-boiled = the perfect egg for me
directions: boil the water first
- Soak refrigerated eggs in slightly tepid water for a few minutes.
That will limit egg cracking.
- Let the water come to a rolling boil.
- Reduce the heat to a heavy simmer.
- Use a spoon to gently lower the eggs into the water one at a time.
- For 1 or 2 eggs, cook the eggs for 5 to 7 minutes. Use a timer if needed.
- Cook 5 minutes for a very runny yolk or up to 7 minutes for a nearly solid yolk
- Holding the egg a few seconds under a cold faucet makes it easier to handle.
- Serving suggestion:
- Serve with toast and jam.
Pic5: too many chickens = too many eggs
Pic6: hard-boiled egg
Pic7: simmering softly
Pic8: breakfast egg
Pic9: peeling a hardboiled egg
directions: eggs first
- Place eggs in a large saucepan.
- Cover them with water by at least 1 inch.
- Slowly bring water to a boil over medium heat.
- Large pot, many eggs:
- when the water boils, cover the pot and remove it from heat.
- Let the eggs sit for 12-15 minutes to fully cook.
- Small saucepan, few eggs:
- Simmer the eggs sit for 12 minutes.
- Refrigerate and store eggs unpeeled until needed.