6 Minute Eggs
One of the best things about being with family for the holidays is your mom making you a home cooked meal. I never feel like the food I make at home tastes as good as anything that my mom prepares…There is just something about it, even if it is something as simple as the eggs she made me for breakfast this morning.
I woke up early to get some work done and my mom was moving around the kitchen getting ready to make breakfast for my dad, who was also up working. She asked if I wanted 6 minute eggs, to which I answered, “Of course… but what are they?” She went on to explain, they were similar to a poached or soft cooked egg, and if you didn’t know, poached eggs are my favorite. I’ve attempted to poach eggs at home, but have never been able to get anything edible out of the water, so I couldn’t wait to hear how she was going to make these… And, if I could use one word to describe them (besides awesome), it would be easy. Maybe my egg-game isn’t up to par, because I am in awe of how uncomplicated these were. The 6 minute method (thanks Rachel Ray) will now be my go-out recipe for eggs. Place on top of grits, salad, toast, pasta, sauteed kale or leftovers. And if soft cooked eggs aren’t your thing, let them sit longer in the ice bath so the yolk will harden up a bit, and serve how you see fit.
6 Minute Eggs
(2 eggs per person)
2 eggs at room temperature
Bowl with ice water
Chopped fresh herbs, such as parsley, rosemary, or basil
Toast, english muffins, grits, salad greens or spinach salad
Salt and Pepper
Olive Oil, for drizzling
Let the eggs come to room temperature for at least 30 minutes. Bring water to a boil in a dutch oven, and lower eggs into water with a slotted spoon. Let cook for 6 minutes, and remove and place eggs in the ice water, about 2 minutes, until cool enough to handle.