Let’s talk about eggs for a second. Eggs are kind of like nature’s super food. They’re an inexpensive source of high-quality protein, vitamins and minerals, easy to make, readily available, and if you’re doing any kind of Whole30, Keto or Paleo diet they are the first thing you will get absolutely sick of.
Now my husband makes probably the best scrambled eggs in the world (shout out to Tom), but I mean, even when the scrambled eggs are good, how many times can you eat them before you can’t stand the sight of them. And personally, I just cannot bring myself to eat a hard boiled yolk, not my thing. Frying them got old and poaching was a pain in the butt, and then I discovered the soft boiled egg. Which, in my opinion, basically has all the perks of a poached egg but without the faff of making one.
These little babies changed my Whole30 game, I’m telling you. They are SO easy to get right and while the egg whites are nice and cooked through, the yolk is perfectly golden and runny. And isn’t that what we all want? Because a perfectly runny egg yolk is basically nature’s gravy.
You can use these in a variety of ways, I eat them straight up with a little bit of Trader Joe’s “Everything but the Bagel” seasoning and Franks hot sauce, or they make a great addition to any dish.
- Add about an inch of water to the bottom of a skillet or sauce pan (you’ll want to use a pan that has a lid).
- Bring the water to a full rolling boil.
- Add eggs to the water (you can take them straight out of the fridge) and cover with a lid. Keep in mind that the eggs don’t actually need to be fully submerged in the water as they are actually steaming rather than just boiling.
- Boil with the lid on for exactly 6 minutes.
- Using a slotted spoon, immediately remove the eggs to an ice bath to stop the cooking process.
- Once they are cool enough to handle (should only take a few seconds) remove.
- Eggs can be enjoyed immediately or within 24 hours!