We’ve all had eggs before, unless you’re allergic. I used to know a kid who was allergic to eggs in elementary and it shook me to my core. Omlettes, scrambled, Benedict, fried, sunny side up, there are lots of ways to make eggs. And if you couldn’t tell yet, I love eggs. A lot. They’re easy to make and I’ve gone though many periods of time where I’d go weeks eating mainly eggs whenever I could, whichever way I could make them. Apparently that was a bad idea because egg yolks are high in cholesterol but I didn’t care, and still don’t care much currently. Everything in moderation still applies, though.
Today, I’ll be showing, well, telling, you how to make soft boiled 6-minute eggs.
What you’ll need is:
– 2 eggs, or one but today we’re gonna use two
– a pot, preferably small
– tap water
– salt, since I salt my eggs to hell and back
– working stove. Or fire source
– metal spoon
– paper towel
1. Run tap water into a pot of your choice and place it onto your stove. Turn on the main burner and leave it on high for the water to boil.
2. Set the eggs to the side, don’t place them into the pot just yet you have to let them rest first
2. Wait for the water to reach a point of boiling to where it’s all bubbly and makes enough noise for you to hear it from the far end of the kitchen. You can waste time waiting for the minutes to pass by obsessively checking the other knobs on the stove to ensure that all of them are actually off and that your house won’t be exploding today.
3. Use a metal spoon to gently place each egg into the pot. It’s fine if they crack but it’s not ideal.
4. Set the fire to medium as soon as you’re done putting eggs into the pot. Leave the eggs in for 6-7 minutes to ensure the whites are cooked throughly.
5. After the 6 minutes are up, quickly take the pot off of the stove and pour the water into the sink. You’ll be putting cold running water into the pot now to cool the eggs down and ensure a quick peeling process.
6. After about 2 minutes, get a paper towel sheet and place it on the table, and the eggs onto the sheet. To peel the eggs, crack a few times on a corner then gently brush the eggshell off with your thumb.
7. After peeling the first egg, grab a salt shaker, or a pinch of salt, and salt the egg. You are free to eat the egg now :).
8. Repeat step 7 with the second egg and enjoy.
I also love soft boiled eggs. When you get it just right, the creaminess of the yolk is always amazing. I always put one on my ramen as a topping. I really love the way you described cooking the egg with such description and humor. Also, have you ever tried poaching eggs? Its another great way to get that soft creaminess of a runny yolk.
Hey Madison, I really enjoyed reading your blog post. I like how your introduction gives us a little insight on your love for eggs and who you are as a person, it gives a very conversational tone for the post. I also liked the lighthearted comments throughout like the fact that you salt your eggs “to hell and back.”
This great–nice use of humor! Clear and personable.
Now where is all your P1 stuff? I can’t see it in your folder. Did you get my email?