boiling eggs
Ingredients:
PASTURE RAISED EGGS
Salt (to taste)
Directions:
Fill a medium size pot with room temperature water. Bring to a boil.
Now that the water is boiling, turn the temperature down to medium (you want a soft simmer). If you like your eggs more well done, the temperature can be medium- high. The higher the temperature of the water, the more cooked (well done) the eggs will be.
Using a large spoon slowly lower the eggs into the boiling water.
Cooking times:
Anything under 7 minutes is quite runny, and in my opinion gets hard to peel.
6-7 mins: Jammy, soft cooked
8-9 mins: Soft center but harder outside
10-12 mins: Almost completely hard boiled
13-14 mins: Hard boiled
Prepare cold water bath & Finish:
Fill a bowl with cold water.
Whenever your desired cook time is up, take the eggs out (with slotted spoon) of the boiling water and put into a cold water bath. This is not an ice bath. Just cold water to make it easy for you to peel the egg. In my opinion, you want a warm jammy egg. Cool in bath til it’s easy to touch (2-3 minutes).
Peel egg.
Cut in half length wise (if cutting numerous eggs clean knife in between for a cleaner presentation) and sprinkle with salt to taste! I like to lay mine on top of buttered toast, or avocado toast!