Tuesday, September 8, 2009

6 (sometimes 7) minute eggs

Now, I love eggs. They're a perfect protein and they're down right delicious. And my new found favorite way of cooking them? Bring a small pot of water to a boil, then gently lower the egg in its shell into the boiling water. Lower the heat to a simmer and set a timer for 6 minutes, 30 seconds for a large egg, 7 minutes for a jumbo. When time's up, dump out the water, run cool water over the egg then gently tap the egg on all sides and peel with caution. Place on plate, sprinkle with salt and fresh cracked pepper and enjoy the simplicity and perfection that will be this egg. Fully cooked white with a silky, thick, and runny yolk. It's better and far easier than poaching an egg and far healthier than a good ole fried one. Try one with some fresh grilled asparagus and a luxurious drizzle of truffle oil and sea salt.

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