soft boiled eggs
this works for me every time. every time! and it actually factors in different types of stoves pretty nicely i think. if it doesn't work for you, let me know!
you'll need
two eggs
flaky salt, black pepper, or anything you like (fishy dulse flakes, for instance) for serving
on you go
cover eggs in a small pot of cold water (i think it's important that the pot is small with this number of eggs — two — but if you want to add more into the mix, upsize the pot. it's important that the water is cold to begin with.
bring to a boil over medium-high heat. it might take a bit, but be patient. i couldn't give you a cook-time estimate in minutes, because it might vary widely depending on the stove, but i find that the margin allows about enough time to consume an already-opened party-size hummus container.
as soon as the water reaches a real fiesty boil, cut off the heat. take a very deep breath, say nice words to the gods of yolk, and then pour the hot boiling water into the sink, carefully. while you're pouring out the hot water out, turn on the sink faucet and let a steady stream of cold water rush over the eggs, as if replacing the hot water. it'll get warm, because physics. continue to pour out and replace with new, cold water until you can handle the eggs without hurting yourself.
let eggs sit at room temperature for about 15 minutes before peeling, or store in the fridge.
your workhorses
eggs | i'm still trying to master the truly "jammy" egg — which is beautiful for a fancy salad or breakfast spread — and when i do, i'll dive into this workhorse a bit more. but boiled eggs between jammy and hard are a handy, beautiful treat for any occasion. they're still delicious if you overcook them, in my opinion. if you're feeling unsure or nervous while making this recipe, just leave them to cook a minute or so longer while boiling.
a small pot | my favorite thing to cook oatmeal in, to boil eggs in, and almost always to make spaghetti sauce in. a beloved small pot is a beautiful thing, especially if you're often cooking for one or two! i know: duh. but just take a moment to think about and appreciate your small pot next time you use it! maybe give it a loving pat or two.
soundbites
shells: spotify
piece of power
on the heels of last week's recipe for mashed potatoes, a new dispatch from Potatoes USA has me wondering, does anyone else sometimes feel like a retail potato with potential?