Everything's better with an egg on it. And I like 'em runny, honey. If you know what's good for you, you'll make these six minute (soft-boiled) eggs and always have some ready.
Start with room temperature eggs. If you keep them in the fridge then 30 minutes out on the counter should do. Bring a pot of water to a roaring boil. GENTLY place eggs into the water, set an accurate timer for 6 minutes, reduce the temperature to low, put a lid on the pot. Get an ice bath ready while the eggs are cooking and when that timer goes off transfer the eggs to the ice water. Leave in the ice bath for at least 5 minutes then gently tap the eggs on your counter to shatter the outer shell. Peel the eggs & store in the refrigerator.
SHELF LIFE = YOUR OWN RISK (I have no experience with cooked eggs over 2 days old because I'm a really hungry person. But I always say that if it smells good it is good. Just think about old timey people, you know?)
Now that you have perfect six minute eggs, just think about all you can do with them!! Liiiiiiike....
- egg toast with gouda (pictured above)
- eggs in soup
- egg salad
- eggs on breakfast pizza
- hell, eggs on regular pizza
- eggs & cooked greens
- eggs on chilaquiles
- eggs in spicy tomato sauce
- eggs all of the time
