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The salt keeps the whites from seeping out of the shells should the eggs break. Once the eggs are added, keep the water at a gentle boil.
- Preparation time:
- Cooking time:
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Nothing beats a runny egg yolk for a deliciously dip-able breakfast or brunch. Roasted or steamed veggies or rolled lean deli meat all make fantastic, filling dippers.
4 or 8 large eggs
- Fill a medium or large saucepan (depending on how many eggs you are cooking) ¾ full with water. Cover and bring to a boil over high heat. Add a pinch of salt. Reduce heat to medium.
- With a spoon, lower each egg into the water and reduce the heat slightly so water is at a gentle boil. Cook 5–6 minutes for a soft egg and 7–8 minutes for a medium soft egg.
- Lift eggs out of the water with the spoon and place in egg cups or bowls. Serve with your choices of dippers.