Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This month I am on a “7” month journey with a few friends AND my husband! We are fasting from some of the excess in our lives, and endeavoring to establish better boundaries to help us keep God as the focus of our hearts. It is a ‘mutiny against excess!’ Our journey has certainly come along with quite a variety of challenges…but not necessarily setbacks!
This month, our journey is focusing on dealing with excess in the category of food. In keeping with the “7” theme, we are choosing seven (ONLY!) foods. That comprises our menu choices for breakfast, lunch, dinner, and snacks. Total. So here’s what Robert and I are keeping in our NON-excessive food list for 30 days (20 down…10 to go). (Ready? it really is a short list.) Eggs, chicken, salad greens, grapes (me) and strawberries (him), potatoes, broccoli, -and- protein bars/smoothies. Also, I am endeavoring to have everything that my husband and I eat be UNprocessed and made from fresh ingredients.
Needless to say, I am becoming very proficient in different methods of cooking eggs. (Practice makes perfect, y’know! If you made eggs virtually every day….) But I have never prepared the PERFECT soft-boiled egg. You know…firm, tender white with runny, yummy yolk. I perused the Internet and found out that *Cook’s Illustrated and America’s Test Kitchen had set out to accomplish this task and communicate it to all of us.* I am here to tell you that you, too, can perform this task in your own kitchen…here’s how!
Perfect Soft-Boiled Eggs
Be sure your eggs have no cracks and are straight out of the refrigerator. You can use this method for one to six large, extra-large, or jumbo eggs without changing the timing.
tools:
medium saucepan, with lid
tongs
ingredients:
4 large- or extra large-size eggs
kosher salt, freshly ground pepper
frozen hash-brown patties
directions:
Follow package directions for baking the desired number of hash-brown patties.
Bring 1/2 inch water to boil in medium saucepan over medium-high heat. Using the tongs, gently place eggs into the boiling water (eggs will NOT be submerged). Cover saucepan and cook eggs for 6+1/2 minutes ONLY. Remove saucepan from stovetop.
Bring saucepan to sink, remove lid and run cold water over eggs for 30 seconds to stop cooking. Remove eggs from saucepan and serve, liberally seasoning with salt and pepper to taste. Perfect!
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
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If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.
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* Read all about it! This is a link to the article from Cook’s Illustrated. Very informative! http://www.cooksillustrated.com/recipes/article.asp?docid=41579
About coleen hayden
Thanks Coleen, This is good stuff. I can easily mess up my boiled eggs when in a rush.
don’t i understand that, crystal! i love learning better techniques in the kitchen, don’t you? <3
I need to make more boiled eggs tomorrow. So this is on my list of recipes!! 🙂
enjoy, christi! remember, these are SOFT boiled eggs so are best eaten immediately. have you seen the recipes for HARD boiled eggs BAKED in the oven that are circulating around the internet? pretty amazing to me! <3