I first came across these eggs when learning how to make ramen. Soon to realized I could enjoy them anytime, especially to save time in my mornings when I don’t feeling like poaching an egg but still want that delicious creamy yolk.
- Eggs (as many as your heart desires or you think you will want to consume)
Fill a sauce pan big enough to keep the eggs in one layer when cooking with a few inches of water, and bring to a boil.
PRO TIP: For ease of peeling, take a thumbtack or needle and poke a small hole in the bottom of each egg (the bottom is the flatter side of the egg).
Using a spoon or something similar gently lower the eggs into the water, not allowing them to crack on entry. You also want move quickly with this step so the eggs are able to cook at the same time. If this process takes a long time you might end up with some eggs that are a little farther done than others.
Once all eggs are in the boiling water, set a 6-minute timer. When the timer goes off immediately remove the eggs from the heat and begin running them under cold water. Allow them to sit there for a few minutes to cool off, this will make peeling them a bit easier as well.
When peeling the eggs keep the water running, so as you peel, the water helps to separate the shell from the egg.
PRO TIP: peel the eggs on the side of your sink with the garbage disposal. This will make for much easier clean up.
Now that you have your eggs peeled, you’ll have the perfect runny egg to add to any dish you desire