Eggs are so versatile, delicious and inexpensive. And for most of us probably the first ingredient we learned to cook with..I mean burn. So I should include nostalgic in my egg description. This is simple and elevated. Try it with multiple applications and share how easy it can be.
513 per serving
- 2 Whole Eggs
- Ice, as needed
- 1 tablespoons extra virgin olive oil, to drizzle
- 1 teaspoons kosher salt
- black pepper, to taste
1. Start with room-temp eggs (leave them on the counter for about 30 minutes). Fill a large bowl 2/3 full with ice then fill the bowl with water. 2. Bring at least a quart of water to a rolling boil in a medium saucepan. 3. Carefully lower the eggs into the boiling water and set the timer for 5 minutes. 4. Use a slotted spoon to transfer the eggs to the ice water. Let cool and peel 5. Crush the egg onto whole wheat toast, grits, oatmeal, as a steak topping, or a vegetable entree.