I've always had a love for hard boiled eggs, mainly for the convenience on my crazy days on top of the fact that eggs are protein packed and high in nutritional value (hello omega-3's, vitamin A and D, B vitamins, selenium, zinc, iron, copper and choline!)
In recent years, I've grown tired of the dry hard boiled eggs and have turned to SOFT BOILED EGGS and sometimes even a touch medium if I know I'm going to be eating them in the car and on the run. The perk, a golden milky center that's perfect for soaking up my maldon salt and doesn't leave me reaching for a drink to swallow it down.
DIRECTIONS:
Bring a medium pot of water to a boil. Carefully add however many eggs you desire. *You can make a big batch for the week to plan ahead or simply just a few for your next meal.
Set a timer for 6 minutes. When the timer is up, use a slotted spoon to transfer to an ice bath.
For a less-runny yolk, yet still super creamy that you can easily slice for toasts, set your timer for 7 minutes. For a hard boiled egg, set it for 8. But trust me, just try the 6.