Happy Easter everybody! I know most people are obsessed with chocolate eggs (me being one of them) but I thought I would talk about boiled eggs.
Boiled eggs have become a stable in my life and in my toddler’s life (Willow is obsessed), and this became more apparent when I had gestational diabetes and was told that having a high protein breakfast was important to maintain good sugar levels. Of course at the time I had to have well cooked eggs but since I’ve been able to, I’ve really focused on my two 3/4 cooked eggs and one slice of toast breakfast combo.
In the pursuit of the perfect boiled eggs, I have been experimenting on what the best best boil time are for my preference for a 3/4 cooked egg where the yolk is runny but the whites are quite well cooked.
I generally keep my eggs in the fridge. I know there are a lot of people who say you should get your eggs to room temparture then boil the eggs, but honestly I don’t have the patience or the time to do this. So this is my version of how to achieve 3/4 cooked eggs.
- Grab two eggs from the fridge and add to your saucepan
- Boil enough fresh water in your kettle to cover your eggs
- This is the important step so you don’t crack the egg shells due the temperature difference between the fridge cold eggs and the hot water – very slowly pour your kettle water into your saucepan so your egg shells don’t split
- Set a timer for 7 minutes and simmer on a low heat
- When the timer rings, drain the hot water from your eggs and put them into your egg cups asap