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A short while ago I returned home from working a Pampered Chef show. I made, cooked and served a three-cheese vegetable pizza. Interspersed with talk about five year-olds, dogs and working out at the Y, we talked about knives, the new bamboo line, and how much we love our stoneware.
It was a wonderful, exciting time centered around cooking. I love my job.
When I got home, however, the last thing I wanted to do was cook. I was ready to put my feet up for a few minutes and watch my chickens peck around the yard and generally look cute. I wanted quick and easy, yet comforting. Eggs worked.
The Process
I think all of us have our tried-and-true way of making eggs, no? So, it's a big deal to break out of that 'perfect' way and be willing to give someone else's a chance.
The method for this is simple. A room temperature egg is dropped in already-boiling water. Set the timer for 6 minutes. When the thing beeps, rings, or whatever, remove the egg to a bowl of ice water for a bit, then peel carefully.
A little side note if you don't mind. I used to hear that if you wanted your shell to peel off perfectly from the cooked white, you had to dunk the egg in cold water before peeling. I also heard that you need to add salt to the water.
Just so you know, neither way works. The thing that makes the shell easy to peel is age. The older an egg is, the more gelatinous the white gets. The more gelatinous the white, once cooked the easier it is to peel. Most eggs you buy in the grocery store are a minimum of one month old.
You see how imperfect my peeled egg white is? That's because that egg came straight from the nest into the boiling water. Not that I'm smug or bragging or anything. All done with the side note.
This is actually not the first time I've used this process for cooking eggs. I did for the braised leeks a week or so ago. If you like your soft egg with very little runniness, this is a perfect way to make it. The yolk is cooked just to the point of perfect silkiness. The method really works well.
As far as the way to serve, this was way good. The instructions call to top the egg and toast with chopped herbs. I chose basil and minced garlic as mine and it was a delicious combination.
What I'd Do Different Next Time
I let my egg sit in the cold water for too long and it got, well, cold. I'll take it out sooner so it's still nice and warm next time.
The 6-Minute Egg - print this recipe
from Every Day with Rachael Ray Magazine, March 2012
2 eggs
ice
2 slices whole wheat bread, toasted
EVOO, for drizzling
coarse salt, for sprinkling
chopped herbs, for topping
Start with room-temp eggs (leave them on the counter for about 30 minutes). Fill a large bowl 2/3 full with ice (don't skimp!), then fill the bowl with water.
Bring at least a quart of water to a rolling boil in a medium saucepan.
Carefully lower the eggs into the boiling water and set the timer for 6 minutes. Wait patiently.
Use a slotted spoon to transfer the eggs to the ice water. Let cool and peel (in or out of the icy water).
Crush the egg onto whole wheat toast; sprinkle with coarse salt and drizzle with EVOO. Top with chopped herbs.
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