Egg Basics (pickling, scrambled, etc.)

Soft-Cooked Eggs


8 eggs
Salt and pepper to taste


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