Are you aware of the incredible health benefits of eggs?
The average egg contains about 75 calories, 6 grams of protein, and 5 grams of healthy fats. It also contains significant amounts of vitamin A, B5, B12, B2, Folate, Phosphorus, and Selenium–making it a bit of an unsung hero as far as superfoods go. I find eggs to be the perfect protein addition to salads, and even make great on-the-go snacks with a touch of salt.
But there’s nothing like a badly boiled egg to spoil your day.
Maybe that’s a little melodramatic, but it can certainly be disheartening. I know that for myself, when boiling a batch for salads and snacks throughout the week, I will often nervously over-boil my eggs way past the recommended point in fear of winding up with a runny yolk. And there’s really no sense in that.
Yet, once you’ve figured out all the correct calculations, boiling eggs can be an incredibly easy, mess-free way to add protein to your meal–and they even come in their own protective casing, making them perfect for on-the-go snacks. You deserve eggs that are boiled to perfect doneness, so check out our guide so you never disappointedly peel one open again.
How to make perfect soft or hard-boiled eggs:
- Put the eggs in a pot of cold water, covering the eggs by an inch.
- Bring the water to a rolling boil, uncovered.
- As soon as the water comes to a boil, remove the pot from heat and cover.
- Set your timer for desired soft or hard-boiled consistency.
- For slightly runny soft-boiled eggs: 4 minutes
- For custardy, yet firm soft-boiled eggs: 6 minutes
- For firm, but creamy hard-boiled eggs: 10 minutes
- For very firm hard boiled eggs: 15 minutes
- After your egg is finished boiling, remove the cooked eggs from the pot, and tap each gently on the countertop to crack the shell in a few places.
- Place the eggs in a bowl of ice water, and leave them there for at least 1 minute.
- Peel the egg, and enjoy!
**Unused eggs will keep in the fridge for up to one week.
So now go forth and enjoy the world with your new egg-boiling knowledge! And while you’re at it, why not try making this Savoury Pesto Quinoa Bowl, topped with a soft-boiled (or boiled to your liking!) egg.
Savoury Pesto Quinoa Breakfast Bowls
Prep time: 5 mins Cook time: 5 mins Total time: 10 mins
For the breakfast bowls:
- 2 large eggs
- 2 cups cooked quinoa
- ½ an avocado
- ¼ cup homemade pesto
- 2 tablespoons hemp seeds
- 1 tablespoon chia seeds
For the fresh pesto:
- 2 cups fresh basil leaves
- 1 cup fresh kale leaves
- ¼ cup nutritional yeast
- ¼ cup pine nuts
- 1 large garlic clove
- 3 – 4 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt + pepper to taste
- Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 – 6 minutes (or whatever your desired cookedness is).
- While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth.
- When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
- Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
- When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
- Enjoy as is, season with a touch more salt and pepper.