Easy Hard or Soft Boiled Eggs - 5 minutes

So I don't want to mislead you with the 5 minutes, it's 5 minutes set on your timer, a couple more minutes of prep. But! You can make a large batch of eggs at once (even soft boiled! I've tested it and you can reheat them easily in hot water) and be set for a few days.

Eggs are great because they are:

  • Cheap (although I recommend spending up for PASTURE RAISED - not only are the chickens healthier and treated way better, the actual nutritional make up of the eggs are better, you can even see it in the yolk - it's orange instead of yellow)

  • a complete protein - containing all essential amino acids that our body can't make itself

  • versatile! you can do so much with them, this is just one use

  • a great ratio and balance of protein and fat

SO on to the recipe, if you can even call it that? It's super simple:


Hard Boiled Eggs

  1. Place your eggs in a saucepan, cover with water (add 1/4 tsp of vinegar for easier peeling), and place over high heat

  2. When the water comes to a rolling boil (it might take some time) remove from the heat, cover with a lid, and set your timer for 5 minutes.

  3. After 5, place the eggs in cold water or an ice bath to stop the cooking. THATS IT! No funky, overcooked green ring. Perfect eggs.

Soft Boiled Eggs

  1. Fill a saucepan with enough water to cover eggs (you're not adding them yet - just eyeball it. And again, add 1/4 tsp vinegar for easy peeling)

  2. Bring the water to a rolling boil over high heat (if you're in a hurry and have an electric kettle, you can always boil your water first and then pour it into your saucepan - I do this all the time)

  3. Gentle lower your eggs into the boiling water, and set your timer for 5 minutes (very runny yolk). I personally prefer cooking for 6 minutes, but it's personal preference. Obviously longer = less runny :)

  4. Cold water/ice bath when the timer is up!

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