Egg yolks are one of the best sources of vitamin K2, a nutrient your body needs to build strong bones. How can you cook them, and protect the K2 and other nutrients? My favorite way is soft boiled in 1/2 inch of water: whites solid and yolks runny. When I tried this, the eggs turned out perfectly. They were also easy to prepare and cleanup, providing a nutritious food for breakfast. They go well with butter, another good source of vitamin K2.
- Small ruler
- Egg topper, optional
- Egg Spoons, optional
- Egg cups, optional
- 4 eggs
- Butter, optional
- Salt & pepper, optional
- Pour ½ inch of water into a pot, using a ruler to measure the amount.
- Bring the water to a boil.
- Add the eggs gently using tongs.
- Cover the pot, reduce to medium heat.
- Cook for 6 to 6¾ minutes depending on the size of the eggs.
- Take off the lid and place the pot under running water in the sink for 30 seconds.
- Use the topper to crack the eggs. The top of the egg may come off with the topper. If not, cut at the crack with a knife
- Place eggs into egg cups or scoop out of the shell into a bowl.
- Serve with butter, salt, and pepper as desired.
Adapted from an America's Test Kitchen recipe.
What is your experience making soft boiled eggs?