Tuesday, May 5, 2009

Breakfast: The perfectly cooked egg

Rainy day, sunny breakfast

Sometimes the simplest foods are the most delicious and rewarding. A perfectly cooked egg, with completely cooked egg white and perfectly runny yolk, is one of them. Here is the recipe I used to make my breakfast today:

  1. Put eggs in a pot with enough water to cover them
  2. Bring the water to a boil
  3. Once the water starts boiling, set the timer to 3 minutes and 30 seconds*
  4. After the three and a half minutes, scoop the eggs out of the boiling water and run them through cold faucet water (this will stop the cooking process and cool the eggs enough so you can peel them)
  5. Peel open, and enjoy
*If you live at a higher altitude (New York is close to sea level: at 768 feet/234 meters) you might need to adjust the timing, as water takes longer to reach boiling point in higher altitude. Test by increasing/decreasing the cooking time once water has reached boiling point)

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