1. Bring a pot of water to a boil.
2. Gently -- GENTLY!!! (Imagine Westley saying this to Buttercup) -- use a slotted spoon or other gentle implement to place raw eggs delicately on the bottom of the pot of boiling water.
3. Set your timer to six minutes.
4. Prepare a bowl of ice water.
5. When the six minute timer chimes, remove the eggs and submerge in the ice water.
6. Once they've cooled 30 - 60 seconds, gently -- GENTLY!!! -- crack the shells and peel off.
7. Serve and be ready to enjoy the most perfectly gelled whites and creamy warm yolks.
This time? I'd run out of French bread but had a sweet potato hanging out. I finely cubed it and diced a shallot and made a delicious honey-and-sriracha kissed hash. Two Six Minute Eggs over the top? Brunch! Not pictured: a bellini. Because sometimes you need booze on Saturday mornings without a special reason. Sometimes surviving the work week is enough.
You've just given me my pre-turkey trot/5 miler meal for this Sunday -- perfect protein and carb combo!
ReplyDeleteRunny yolks.. yummmm
ReplyDeleteI'm going to give this a try. My approach is to pour a ton of white vinegar in to the pot to help with peeling.
And girl, surviving the work week is ALWAYS reason enough!!
I am such a fan of soft boiled and soft fried eggs over...everything. Yolks = instant gravy. Eggs = instant meal maker. Thanks for sharing this one!
ReplyDelete