Soft Boiled Eggs

I just realized I haven’t updated you guys on something: I actually passed my 3-hour glucose test! To say I was in shock is an understatement. I am really excited, but am still planning on doing the lower-carb thing anyway because truth be told I could eat my weight in bread forever and ever amen.

 

Anyway, last time with Weston I had scrambled eggs for every.single.breakfast for the last 3 months of the pregnancy. Needless to say by the end I couldn’t handle any more scrambled eggs, and so I went against everything I ever thought I loved about eggs and started eating them over easy. And y’all? Life changing.

 

The thing I’ve been seeing lately is that soft-boiled eggs are now a new, fun way to add a favorite protein to things like soups, salads and sandwiches. Since I’m now brave I couldn’t wait to try it, and after several tries I found my favorite and fail-proof method for the best soft-boiled eggs ever. They’re tender, velvety and just plain amazing. I suggest serving with toast, on salads or with a fabulous soup!

SOFT BOILED EGGS

Makes 6 eggs

• 6 large Goldrich eggs, fresh from the refrigerator
• salt and pepper for serving

Directions:

1. Gently place the cold eggs in the bottom of a small saucepan in one even layer.
2. Cover the cold eggs with cold water; this promotes even cooking as the water and eggs heat up together.
3. Over medium high heat, bring the water to a rolling boil.
4. Once the water is at a rolling boil, remove the saucepan from the heat immediately and cover with a tight-fitting lid.
5. Let the eggs sit in the hot water for exactly 4 minutes.
6. While the eggs are in the hot water, fill a large bowl with lots of ice and cold water.
7. At 4 minutes, gently remove the eggs from the hot water and add them to the ice water to stop the cooking immediately.
8. Let the eggs sit in the cold water for 7-10 minutes.
9. Gently roll the eggs on a hard surface to crack the shell.
10. Serve eggs as desired with salt and pepper sprinkled on top.