Soft boiled, Medium and Hard boiled eggs

Eggs are so incredibly versatile- there are literally hundreds of different recipes using eggs, some of which are extremely complex. Eggs are also a terrific source of protein and a whole food - which we love!

The simplest cooking method is to soft boil them - although there is a method and timing to consider. If you are at sea level, water boils quicker than at altitude, using a shallower or wider pan, and the number of eggs your making all affect the cooking time. Which is why I suggest doing some tests at home to perfect the eggs the way you like them. This recipe is based on cooking 2 eggs - being placed in rapidly boiling water in a med sized sauce pan with 2 inches of water covering them.

For very soft runny egg yolks and completely cooked whites boil them for 5,5 minutes- allowing them to cool on their own after removing them from the boiling water for a minute or so and then rinsing them in cold water before pealing.

If you use an ice bath to stop the cooking immediately after taking them out of the boiling water you need to add 30 seconds cooking time - I find this a bit of an extra and unnecessary step and prefer to just take them out of the boiling water and let them cool down a minute or so before peeling.

This makes a delightful and simple dish served on toast or served over steamed asparagus or leaks, on fresh pasta to enrich the sauce.. so many things! I would add just a dash of fresh ground pepper and finishing salt to taste before serving.

For a slightly more cooked yolk which is still creamy in the center simply add 1 minute cooking time to the above.

For a hard boiled egg 7-7,5 minutes is sufficient-you certainly do not want to overcook them as the yolk will become gray and dry. See my recipe for deviled eggs - oeufs mimosa.