To be honest, we don’t eat a whole lot of eggs in our house, because husband has a sensitivity to egg yolks. So in the interest of making one set of baked goods everyone can eat, as well as not spending twice our intention on eggs, we usually end up buying egg replacer and calling it a day.
But every once in awhile I get a hankering for hard boiled eggs, so I’ll buy a dozen. It took me ages and ages to figure out how to make a good hard boiled egg. I often ended up with woefully dried yolks with a nasty green halo about them and rubbery whites with zero flavor. Yuck.
So when I discovered the seven minute egg, it was like an epiphany. A perfectly tender, yet firm, white with a creamy – creamy! – yolk without even a trace of green muck on it. Beautiful, delicious and fantastically simple.
The method is straight-forward – place your eggs in the bottom of a sauce pot, and cover with an inch of cold water. It needs to be cold, so it heats gently. Bring the water just to a boil, cover the pot and turn off the fire. Let the eggs sit for exactly seven minutes (though another minute or two won’t break the bank if you lose track of time – it’s forgiving). Fish the eggs out of the water with a slotted spoon and let them cool.
They’re marvelous barely warm, and dipped in a little salt and pepper. And they’ll keep for about a week in the fridge, so you can boil up a dozen on a Sunday and have a week’s worth of breakfasts made in under ten minutes! Add in a little fruit and an oatmeal breakfast cookie and you’ve got a complete meal.