How to Make Soft-Boiled Eggs

We always hear about hard-boiled eggs, but soft-boiled eggs are a thing too. Hard-boiled eggs have firmly cooked whites and yolks. Soft-boiled eggs feature a runny yolk and usually, firm whites. This editor grew up eating a soft-boiled egg, with toast for dipping, as a special weekend breakfast. Except, I never knew its proper name. We just called it "egg in a glass." My mom served the soft-boiled egg in a shot glass, with a small plate underneath. My brother and I thought it was so cool! As you can guess, you don't need to cook soft-boiled eggs for as long as hard-boiled ones. How to Soft Boil Eggs Bring a few inches of water to a boil in a pot over medium high heat. Lower the heat to a simmer. Carefully add your eggs to the simmering pot. Boil the eggs for 5-6 minutes. Remove the eggs with a slotted spoon and place them in a bowl of ice water to cool off. Either peel the eggs or just slice off the tops, so you can dip your toast inside. Store soft-boiled eggs in the refrigerator for up to four days. How to Make Soft-Boiled Eggs in the Microwave IMPORTANT: You'll need to poke a tiny hole in each egg first, so they don't explode from the pressure. Fill a microwave-safe bowl or large measuring cup with water, enough to cover your eggs by one inch. Use a safety pin or thumbtack to very gently poke a tiny hole in one end of each eggshell. Fully submerge the eggs in the water in your bowl. Place in the microwave and heat on 50% power, covered for 4 minutes. Remove the eggs from the water immediately and place them in a bowl of ice water to cool. Peel the eggs or slice off the tops and serve them in shot glasses/egg cups so you can dip your toast inside. Refrigerate leftover soft-boiled eggs in their shells for up to four days. If you prefer runny egg yolks instead of firm ones, soft-boiling your eggs is the way to go. We recommend eating soft boiled eggs right away. Wonder how long hard-boiled eggs will last? We've got that answer too. Enjoy! via Food Fanatic https://ift.tt/2wsqMIm Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.

Blueberry Oatmeal Cookies Recipe

Print Save Blueberry Oatmeal Cookies Recipe Embed Ingredients 3 cups Old Fashioned Rolled Oats 1 3/4 cups All-Purpose Flour 1 teaspoon Baking Soda 1 1/2 teaspoons Ground Cinnamon 1/2 teaspoon Fine Sea Salt 1 cup Unsalted Butter, at room temperature 1 1/2 cups Packed Brown Sugar, light or dark - your choice 2 large Eggs 2 teaspoons Pure Vanilla Extract 1 cup Frozen Blueberries, still frozen Turbinado Sugar Directions Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat. In a large bowl, mix together the oats, flour, baking soda, cinnamon, and salt together. Set aside. In a mixer, beat the butter and sugar together until light and fluffy – about 4 minutes. Beat in the eggs and vanilla and mix until it is thoroughly combined - about another 4 minutes. Add in the oat mixture and beat until just combined – about 2 to 3 minutes. Fold in the frozen blueberries. Dollop the cookie dough onto the baking sheets in batches at least two inches apart. Lightly sprinkle the tops with turbinado sugar. Bake for 10 – 12 minutes, or until the edges are golden brown and the tops of the cookies are slightly puffed. They may look slightly under-baked, and that is okay. Leave the cookies on the baking sheet for about a minute before transferring to a wire rack to cool completely.   Recommended 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat KitchenAid Stand Mixer OXO Good Grips Medium Cookie Scoop via Food Fanatic https://ift.tt/2LGyW4x Food Fanatic Unsubscribe from these notifications or sign in to manage your Email Applets.