With all the eggs that come through my kitchen door, I have learned a thing or two about them. Today I want to share with you the perfect soft boiled egg. Every time!
My favorite method is steaming the eggs for certain. I like to use a drop in vegetable steamer in a large stockpot. The reason being that I can fill the large stockpot with enough water to not need worry about the pan boiling dry during the process.
So there is a lot of talk about fresh eggs being difficult to peel and I assure you that simply is not the case. If you choose to boil your eggs traditionally just add a pinch of baking soda to the boiling water. For good measure and perhaps out of habit I still add a pinch to my steam water.
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| I put a 3-4 inches of water in my stockpot, toss in a pinch of baking
soda and let it come to a full boil. I then add my eggs to the steamer
basket and place the basket in the boiling stockpot. I place the cover
over the pot and let the eggs steam for 6 minutes and 30 seconds. |
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| Then pull the steamer basket out and run under cold water until cooled down. |
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| Once your eggs are cooled down tap the wide side of the egg where an air
pocket typically is found to help star out the peeling process. Then
begin to crack and peel. The peel should come off quite easily |
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| I like to add a little cracked black Tellicherry pepper and Pink Himalayan Sea Salt |
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| If you like your eggs a bit firmer add a 30-60 second more to the process. |
Enjoy!
