Without a single doubt, my favorite breakfast. Cooks Illustrated has perfected yet another fundamental recipe and I am oh so thankful. Perfect soft-cooked eggs. Every. Single. Time. Firm, perfectly cooked whites accompanied by gooey, creamy, rich yolks. As simple and delicious as it gets and you’ll be amazed at how steaming the eggs allows for easy peeling. Out-of-control-nummy-in-my-tummy.
Cooks Illustrated, February 2013
Large Eggs (as many as desired)
Salt and Pepper
Bring 1/2 inch of water to a boil in a medium saucepan. Gently add eggs, cover, reduce heat to medium and set your timer for 6 1/2 minutes. Once time is up run the eggs under cold water for 30 seconds to stop the cooking. Peel and serve with salt and pepper.
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