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Soft-Cooked Eggs
Ingredients:
8 eggs
Salt and pepper to taste
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Instructions:
Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over the top of the eggs. Cover saucepan and bring quickly to a boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water 2 to 5 minutes or until cooked as desired. Remove eggs and rinse under cold water. Cut off larger end with a sharp knife. Place in egg cups and season with salt and pepper.
Tip: Eggs cooked in the shell are commonly referred to as "boiled," but they should never be boiled. Cooking and accurate timing are the secrets to perfect soft-cooked eggs.
Serving Suggestions: For these serving suggestions, eggs should be cooked for at least 4 minutes and cooled slightly before peeling. Spread toasted, split bagel with cheese and top with slices of peeled, soft-cooked eggs. Top toasted waffle with fork-mashed, peeled, soft-cooked eggs and drizzle with maple syrup. Place slices of peeled, soft-cooked eggs onto warm flour tortilla, garnish with shredded cheese, roll up and serve.
Suggestion for Complete Meal: Serve with whole wheat toast, sliced cheese and a glass of orange juice.
Preparation: 5 minutes
Cooking: 12 minutes
Nutrients per serving:
Calories: 148
Protein: 12.0 g
Carbohydrates: 2.0 g
Fat: 10.0 g
Sodium: 132 mg
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Breakfast