December 25, 2012

SOFT COOKED EGGS (a 1 banana difficulty level)


I don't think I ever had Soft-Cooked eggs growing up.  In the recent Cook's Illustrated they had a story titled "Foolproof Soft-Cooked Eggs."  That caused my Monkey ears to perk up because I'm a bit of a fool and if these were "Foolproof" then it might be worth a whirl.

The CI recipe calls for the eggs to be cooked precisely for 6 1/2 minutes.  I guess I like my eggs cooked to "Medium-Soft" because I've found that an even 7 works best for me...besides, my oven timer only uses minute increments!

Today, 'This monkey' will show you how to cook "Monkey-Proof Medium-Soft Cooked Eggs."

Let's get started!

WHAT YOU NEED:
1-6 Large Eggs
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)

WHAT ELSE YOU NEED:
Tongs or Slotted Spoon
Medium Sauce Pan
Small Bowl

WHAT YOU DO:
1.  Over Medium High heat, bring 1/2 inch of water to a boil in the Sauce Pan.
2.  Carefully add the Eggs into the Boiling water.  (sorry for the "steamy" photos...)

**If an eggs happens to crack, then remove it immediately.  Otherwise your water will bubble up and boil over during the cooking.  Depending on how much egg entered your water, you may need to start over.**

3.  Cover the sauce pan & boil eggs for 7 minutes.
4.  Remove eggs from boiling water with tongs & place in the small bowl.
5.  Run under cold water for about 30-40 seconds.


6.  Crack the less pointy end & Peel.
7.  Season to taste with Salt & Pepper.
8.  Serve & Enjoy!

Like I said, I'm kind of new to Soft Cooked Eggs.  To me, they make a nice little snack or side to breakfast.  I've tried them with some Spinach Salads, but I wasn't a big fan of them being warm.  Maybe they'd work better if they were cooled a bit.  I've also included them with some rice & cous-cous dishes where they've worked pretty well.

Enjoy & until next time...

Your favorite neighbor-web monkey!