When it comes to boiled eggs, my Itty Bitty Foodies are like Goldilocks. Half boiled, runny eggs are a “no go” at our home as are hard, over-boiled, eggs with the yellow powdery, dry yolk. They like their eggs just cooked so that the yolk is firm but still orange and moist. Hitting that sweet spot is not easy so Beefcake and I use this method on how to make the perfect boiled egg with consistent results.
In a small pot, fill enough water to cover eggs. Take the eggs straight out of the fridge and fill the pot with cold water. If the water is hot and you drop a cold egg in it, the shell will crack. Turn heat up to high and wait for water to boil. Once it begins to bubble and turn into a rolling boil, set the timer for 5 minutes. Turn the heat down to medium-high. As soon as the timer beeps, take the eggs out and place in a bowl full of cold water. This makes it easier to peel as well as slows the egg down from cooking further.
It is so easy that Pikelet (9 years old) and Lollo (7 years old) can now make their own boiled eggs for breakfast, school lunches or in salads for dinner.
Our recipes are designed for the modern parent who are time poor but like to eat well. We try to incorporate the children in the cooking process because it’s a great life skill and we feel if children have ownership in the meal, they are more likely to eat it or at least try new things. Check out our easy recipes section that has you in and out of the kitchen in 30 minutes or less and please… if you know of a parent who loves fast and fancy meals, please share our blog.
Till our next Happy Meal!