Not long after I met my now sister-in-law Seanna, she very candidly shared with me that as a rule, she did not eat eggs after 11:00am. I had so many questions. “How do you handle brunch? Does eggnog count?” I was mildly concerned given my family’s penchant for eggs. We’re big on quiche, frittatas, love a good scramble, fried rice, even my Mom’s potato salad includes hard-boiled-eggs. Fortunately, over time Seanna relented, and has been known to enjoy a handful of egg products well into the afternoon; a significant gesture given my brother Jon’s fondness for deviled eggs.
I consider eggs appropriate any time of day and ever since I made ramen, I’ve been addicted to the soft-boiled variety. They’re perfect for breakfast, lunch or dinner and super simple to prepare. Bring a small saucepan of water to a boil, carefully add the eggs to the pot, reduce the water to a rapid simmer and allow the eggs to cook for seven minutes (you can go as short as five minutes for a runnier-yolk). Timing is key, though. Don’t casually keep an eye on the microwave clock – set the timer on your phone before you peruse the Eggslut Instagram feed.
As soon as the timer goes off, remove the eggs with a slotted spoon and run under cold water for 60 seconds. Serve the egg in a cute egg cup with toasted bread sticks, blanched haricot verts or asparagus. I also like to peel the eggs and serve in an edible avocado bowl dusted with sea salt, ground black pepper and red pepper flakes. They’re also nice with toasted sesame seeds or pine nuts. Lately, I’ve been eating them for dinner with quinoa and a salad.
Classic Soft-Boiled Eggs
1 to 4 large eggs, cold from the fridge
Fill a saucepan with a few inches of water over high heat. Bring the water to a boil.
Using a slotted spoon, carefully lower the eggs into the water one at a time and reduce the water to a rapid boil.
Cook the eggs for 5 to 7 minutes depending on desired consistency. Set a timer!
Remove the eggs with a slotted spoon. Run under cold tap water for 60 seconds.
Place eggs in cups, tap each shell gently with a teaspoon or edge of a knife and remove the tops.
Serve and eat while warm with sea salt, black pepper, toasted bread sticks, blanched haricot vets or asparagus.
Also delicious served with half an avocado or atop a salad.