Where Women Cook celebrates and embraces all love of food-from the most complicated sauce-laden French cuisine to the humble and basic recipes. We believe that love, passion and joy can be mixed in to make the simplest recipes a wonder and delight.
It is just one of the reasons we loved Megan’s recipe this week-a soft boiled egg, with the recipe taken from a cookbook that “is over 20 years old, well loved and food-stained, a staple in my kitchen library”, as all the best cookbooks are wont to be.
More than just the recipe, her approach to the ritual of it is just lovely.
“I begin most of my days with a “Mindful Egg”. While my egg is cooking, I think through my day ahead and try to be grateful. I look at the joy and wonderful things, and people, in my life. Soon, I will be racing around trying to tackle my overly optimistic ”to-do” list. I find this morning ritual a nice way to center myself and to find a little joy and gratitude first thing in the morning.”
Hard- or Soft-cooked Eggs
Summary: from The Good Housekeeping Illustrated Cookbook
Ingredients
- eggs
- water
Instructions
- Put the egg/eggs in a pan roomy enough to hold them without crowding, with cold water to cover by at least 1 inch.
- Over high heat, heat water and egg/eggs until just fully boiling.
- Remove saucepan from heat, cover tightly and let stand 15 minutes for hard-cooked, 2 minutes for medium soft-cooked.
- Pour off the hot water and run cold water over egg/eggs to stop cooking and make peeling easier if eggs are to be peeled for immediate use.
