This is hardly a recipe. But, as a civilized human being I am required by the law of good-will to share this valuable information with you just in time for your Saturday morning.
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eggs
Make-Ahead Sausage Breakfast Cups
So school is upon us, friends. Tis the season for structure, routine and, around here, super quick breakfasts. Continue reading
Soft-Cooked Eggs
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.
Soft-Cooked Eggs
Cooks Illustrated, February 2013
Ingredients
Large Eggs (as many as desired)
Salt and Pepper
Directions
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.
