Simplifying One Egg Breakfast
I'm not young. Neither is my wife. Yet she makes breakfast every morning for six people who don't all eat the same thing.
I love eggs. One of my favorite egg dishes is soft-boiled eggs. But soft-boiled eggs are a lot of work. They require the most careful timing to make them right, with hot runny yolks and yet totally cooked whites. Then there's the peeling. It's hard enough to peel a cantankerous hard-boiled egg at times. But it is even harder to peel a soft-boiled egg, especially one that would have been hard to peel even if it had been hard-boiled!
So I developed a partial solution to lessen the work for my wife. The solution?
Do not hard-boil them, do not soft-boil them. Cook them in between. The yolk is not runny, yet it is not hard. Ten times easier to peel than a super-hot, squishy, soft-boiled egg.
Then chop them up in a bowl with ample butter, apply salt and cracked black pepper, and gimme, gimme! Yum!
And if the eggs are a bit cool, microwave them after preparation, though only for the barest minimum of time, say ten seconds.
Image Credit » Pixabay https://pixabay.com/en/breakfast-egg-egg-boiled-egg-food-2209048/