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7-Minute Eggs: Seriously the Best Boiled Eggs

7-minute eggs are the best boiled eggs for so many purposes and so many reasons. 🙂

7-Minute Eggs | Umami Girl

After indulging in basically an all-hollandaise, all the time situation a couple weeks ago and maybe a little too much summer-abandon eating, I’ve turned toward trying to trim down a bit. People always act like it’s hard for women to lose weight once they hit 40, but the truth is it’s actually simpler than before. Before there were points, macros, plans to log. After 40, you can dispense with all of that. All you have to do is keep up your usual activity levels and basically never eat, ever. 🙂 It’s funny-ish ’cause it’s true-ish.

It sounds sad maybe, but I kinda love it, largely because it helps me focus on sourcing and making the best possible versions of what I do eat. (And of course I do eat. Have we met?) There’s little room for riffraff at 40. The stakes are higher. The standards are higher. And that can be a very good thing.

7-Minute Eggs | Umami Girl

Exhibit A: 7-minute eggs, my longtime love. These are the very best boiled eggs for so many applications. Ramen, for one. But also basically everything else except deviled eggs. Avocado toast. No-avocado toast. Savory oatmeal. Leftover rice. Leftover pasta. Leftover EVERYTHING.

7-minute eggs have perfectly set whites. They have slightly runny, slightly jammy yolks — the longer you let them sit, the jammier they’ll get. They’re hard to mess up. They’re easy to peel. And, of course, they’re easy to love.

Talk to you soon.

Carolyn xx

7-Minute Eggs

Preparation 00:05 Cook Time 00:07 Total Time 0:12
Serves 4     adjust servings

7-minute eggs have perfectly set whites and jammy, slightly runny yolks. (The yolks get a bit jammier as they sit.) They're just right for ramen or to top avocado toast, good old buttered toast, a bowl of savory oatmeal, leftover rice, and so much more. They're my favorite boiled egg. Just so you know.

Ingredients

  • 4 large eggs

Instructions

Fill a small pot about halfway with water and bring to a boil. Carefully lower the eggs into the pot one at a time. (I like to use silicone tongs, but you can also use a spoon.) Set a timer for seven minutes. Try to keep the water at a boil without jostling the eggs around more than necessary.

When the timer rings, take the eggs out right away and run them under cold water until they're cool enough to peel. They should be nice and easy to peel. Use right away or store, peeled and covered, in the fridge for a day or two. You can reheat peeled eggs in the microwave for 30 seconds or so or with a minute's dip in hot water.

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WELCOME TO UMAMI GIRL!

Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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