Not Embarrassed to Go Soft
Now I’m not all that concerned with healthy eating. I mean, I try to eat my veggies and whole grains, but it’s not as if I don’t cook with oil or butter. And I certainly don’t avoid egg yolks. Certainly never. But I do have to say that this *new* way of cooking eggs is a nod to cutting some fat out of my egg routine. I mean, it is the time of year for cute clothes and over eating and I need to prepare properly (plus I just bought these suction-cup black skinny jeans that make me think I can NEVER eat again. Fuck!)
Well, I obviously can’t take credit for this style of egg, it’s just new to me, although I’m not sure how often I’ll be soft boiling eggs. I like the hands-off concept: place an egg in boiling water, let it steep for 7 minutes, immerse it in an ice bath, peel the shell, eat. I followed these directions. My only issue was peeling the shell. I’d say it’s fairly difficult to peel hard boiled eggs. Sometimes, if you are able to slide your finger under the membrane, it can be a breeze. But if not, chunks of egg can come off.
With soft boiled eggs, it’s that much more difficult to peel because the whole egg is very soft. There’s no give. So you have to kind of cradle the egg while trying to seduce it’s clothes off. I was fairly successful, only piercing the egg while trying to take off the final section of shell. But I can tell you, I immediately missed the taste of butter on the egg that comes with my usual method of frying it. But I did enjoy the challenge of a new way of cooking my favorite food. I’ll try poaching, froaching and baking eggs soon.
I served the soft boiled egg with African whole wheat toast, schmeared with cream cheese and topped with some of the last tomatoes from DAD GANSIE’s late blooming garden.