• October 22, 2013

    Tuesday Tips: how to perfectly soft boil an egg


    Berta and Gertrude. Those are the names I’ve given the bags under the bags under my eyes.

    A persistent lesson that parenting has taught me is often the only thing you can control is your perspective, and you must do so in order to preserve sanity be happy.

    You can be sleepy and miserable or just sleepy. See what I did there?

    I’m sharing this with you because (I get philosophical with lack of Zs, and) I believe that in many life circumstances, the difference between happiness and unhappiness – in small things and in big things – is a simple matter of making the choice.

    Legitimate unsolicited advice, it turns out! Trying to be happy can actually make you happy – woohoo!

    In addition to happiness, I choose soft boiled eggs, which one might argue, are one and the same. Who could plunge a tiny spoon, or a hot, buttery toast soldier, into a pool of creamy, runny yolk and not be happy?

    Perfect soft boiled eggs have firm whites and luscious runny centres. However, this perfection can be elusive as it’s hard to judge doneness. My method is for large eggs, straight from the fridge. Reduce cooking time to 5 minutes if you’re in a place where egg refrigeration is not the norm.

    For me, choosing happiness means finding humour in irritating situations, selecting my battles carefully and letting less important things go, celebrating the little things in life (SOFT BOILED EGGS! Hoorah!) and consciously seeing the forest (raspberry-blowing, bouncing little baby boy) instead of the trees (you don’t need details; Berta and Gertrude speak for themselves).

    More happy stuff here:

    Habits of Supremely Happy People.

    28 dogs having a worse day than you.

    The 30 most hilarious auto-correct fails ever.

    Dogs don’t understand basic concepts.

    And this… the present view from my photo setup (blurry, but adorable, no?).


    Tuesday Tips: how to perfectly soft boil an egg

    Prep Time1 min
    Cook Time5 mins
    Total Time6 mins
    Course: Breakfast
    Cuisine: American
    Servings: 2
    Author: Jennifer Pallian BSc, RD

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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