Old Fashioned Soft Boiled Egg Breakfast

4 large eggs, cold
2 cups water

Use a small sauce pan large enough to hold the four large eggs in a single layer.
Add just enough water to the saucepan so that there is just 1-1.5 inches of water in the pan once the eggs are added.
Cover the saucepan and bring the water to a boil over high heat.
Once the water is boiling, remove the eggs from your refrigerator and place them gently into the boiling water.
Place the cover back onto the saucepan and allow the eggs to boil for exactly 5 minutes.
Remove the eggs from the boiling water and place directly into a bowl of ice cold water for 1 minute.
Place each egg into an egg cup and serve with your choice of sides.

To crack the egg so that the yolk does not spill out, place the egg into an egg cup with the smaller end of the egg facing up. Lightly tap the top of the egg with a teaspoon until the top part of the shell cracks. Peel back the shell and scoop off the top of the egg white. Dip your sides into the yolk and enjoy!
At the 5-minute mark, there will be a very small amount of the white of the egg that is not in solid form. If you prefer to have all of the egg white completely solid, continue to boil for 30-45 more seconds.
The nutritional information accounts only for the egg and not the addition any sides.

Calories: 81kcal | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 210mg | Sodium: 86mg | Potassium: 78mg | Vitamin A: 305IU | Calcium: 35mg | Iron: 1mg

source: skinnydishes.com

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