6 Minute Eggs

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This egg has quickly become a mainstay in our little apartment. I use it for snacks and breakfast and sometimes even throw it into the mix for dinner. This is infinitely more impressive than it sounds, considering the fact that Josh would only eat eggs if they were scrambled when we started dating. The joys of frying, poaching, and soft boiling are worth celebrating. Hard boiling is still ruled out, and I might just have to concede defeat on that front.

This is so easy that it barely qualifies as a recipe, but it’s something that everyone should know, since it can make you look like a super fancy chef and impress all of your friends. It can also make your enemies jealous, if that’s your sort of thing. No judgement.

It might even convert someone who believes that eggs should only be scrambled.

6 Minute Eggs

  • Egg

Bring a pot of water to a boil, and gently drop the egg into the pot, Make sure there’s at least an inch of water above the egg. Boil the egg for (surprise!) 6 minutes and then immediately remove to a bowl of ice water. Let the egg cool for a few minutes, then gently crack and peel the egg. Older eggs peel more easily than new eggs.

Slice in half and serve in whatever way you’d like. This was a sprinkle of sea salt and a delicious Szechuan seasoning blend from Whole Foods that has sesame seeds, chili flakes, and all sorts of other herbs and spices.

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