Comfort food can be healthy and fast. Nothing gets a weekend off to a good start quite like a soft-boiled egg, with its runny, creamy yolk. My son eschews the pairing of toast and yolk (I know — what??), but little toast soldiers are totally my thing.
Recipe: Soft- and Hard-Boiled Eggs
Ingredients
Eggs!
First things first: make coffee.
While the coffee is brewing, put however many eggs you need into a bowl of warm tap water. By bringing them to room temperature when coming straight from the fridge, they are less likely to crack when immersed in hot water.
Another way to prevent cracking is to put a pinhole in one side of the egg. I admit, I only do this if I want a perfect egg and not always when I’m in a rush — but it helps.
Boil the water on the stove and only put in your eggs once you have a solid simmer. If you put in the eggs as the water heats up, results will be inconsistent. For a large soft-boiled egg, simmer for 5 minutes. I usually put my egg back into the aforementioned bowl of water, to cool it slightly before handling.
Crack open, and dip to your heart’s content!
For a tender and moist hard-boiled egg (with no black rim around the yolk), cook for 10 minutes and then cool in a bowl of water. These eggs make perfect on-the-go snacks or even a last-minute breakfast in the car.
Recipe: Soft- and Hard-Boiled Eggs
Ingredients
Eggs!
Instructions
1. Bring as many eggs as required/desired to room temperature by immersing them in a bowl of warm tap water.
2. Meanwhile, bring a small pot of water to a boil; use enough water to have all eggs submerged. Allow the water to reach a steady simmer.
3. Gently add your eggs and set your timer for 5 minutes for soft-boiled and 10 minutes for hard-boiled.
4. Remove eggs and cool until they are safe to handle.
Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.
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by Sue Riedl