An egg. It looks so ordinary on the outside yet the inside is filled with endless wonder. Whether eaten plain, mixed in a sauce or paired alongside a salad, the world's most transformative protein can turn any ordinary meal into something simply extraordinary.
- Eggs are rated in different grades ranging from AA, A or B. These ratings are determined by appearance, texture and flavor. Commercial B eggs are rarely sold in stores but used by commercial baking.
- A brown egg and a white egg are the same. There is no difference in flavor or texture. Brown eggs usually cost more because they come from smaller farms and the hens that lay them actually eat more.
- Free-range and cage-free eggs mean two different things. Hens that are raised in a free-range environment have regular access to the outdoors. Whereas cage-free eggs though not confined, it is not guranteed these chickens ever get fresh air.
- Eggs will keep for 4-5 weeks after the pack date. However, it is important to always keep them refrigerated. By leaving eggs out in a warm environment you become susceptible to contracting E-coli and we always know that's a no bueno.
In a large pot, cover eggs with cold water and bring to a boil over high heat. Immediately remove pot from heat, set aside and cover. Allow the eggs to sit for 10-12 minutes. Run eggs over cold water to stop the cooking. Serve warm or refrigerate to cool completely.
How to Make Soft-Cooked Eggs
Fill a large pot halfway with water and bring to a boil. Using a slotted spoon, gently place the eggs into the water. Cover pot and immediately remove from heat. Let the eggs stand for 4-6 minutes depending on how runny you want your yolks.
Hard-boiled eggs and soft-cooked eggs are so versatile. Hard-boiled eggs can be used for egg sandwiches, eaten plain with a dash of pepper and salt or ontop of a salad for a good source of protein. Soft-boiled eggs go perfect with pastas or a wonderful breakfast alongside some buttered toast. Stay tuned for next week's recipe that will feature an easy 15-minute pasta recipe which pairs perfectly with a rich melty soft-boiled egg.