That shouldn’t really say “what’s for dinner.” It should say “what’s for every single meal today, and probably tomorrow, and let’s be honest, probably the next day.”
We eat eggs a lot in our house. They’re inexpensive and you can cook them in lots of different ways. And — most importantly, I think — it’s an easy choice when you’re tired or your mental health isn’t great and you know you need to eat something healthy and filling but everything seems like too much effort. Behold, then, the seven-minute egg.
This how-to was written for Saveur.com by one of my favourite bloggers, Molly Wizenberg. I have a slight obsession with Molly and her restaurant, Delancey — I had dinner there when I visited Seattle in 2015 and it was a highlight in a trip full of highlights — so I read this sort-of recipe and the accompanying story with great interest, then proceeded to try it out the next time I made eggs.
Reader, I never looked back. This has been my go-to egg method ever since. It’s so easy and I promise it has never failed me. Here’s what you need:
- Sauce pan with lid, large enough to hold the eggs and enough water to cover them by about an inch
- Slotted spoon, or a ladle if you don’t have a slotted spoon, or a regular spoon if you don’t have a ladle
- Medium bowl
- 2-4 eggs
You’re going to be eating in less than 10 minutes now. This is very exciting! Here’s what you do:
1. Fill the sauce pan about 3/4 of the way up with water. You want enough water to cover the eggs, but not so much water that it overflows when it boils.
2. Bring the water to a boil. Fill the bowl most of the way up with cold water from the tap while you wait. You’ll use this to stop the cooking process once the 7 minutes are up.
3. When the water comes to a boil, gently lower the eggs into the sauce pan using the spoon.
4. Boil the eggs, uncovered, for 7 minutes. A rolling boil will yield the results you want, so don’t be afraid if it seems to be boiling a bit … violently. This is the perfect amount of time for either 2 or 4 eggs.
5. After 7 minutes (or, as Molly says, “6:30, or just straight-up six, if you live on the edge”), carefully use the spoon to transfer the eggs to the bowl of cold water. This stops the eggs from cooking any further, so don’t skip this step or you won’t get a runny yolk!
6. Peel the eggs. (If you find this a bit difficult, here’s how I do it: tap the eggs gently against the side of the bowl to crack the shell. Peel off a few pieces of shell and put the egg back in the water while you repeat the process with the other eggs. Now go back to the first egg — some water will have seeped in between the egg and the shell, making the shell easier to remove. Peel off the rest of the shell and dry the egg off with a paper towel.)
7. Season to taste and eat!
See how easy that was? You can eat these eggs with toast or use them to top a rice bowl or salad — whatever you want. Now you’ve had dinner and you can go to bed.
A word of caution: sometimes, for mysterious reasons, the shell cracks after the egg is lowered into the boiling water. This has happened to me a couple of times. Don’t despair — some egg white will seep out and cook in alien-like tendrils around the boiling egg, but you can still enjoy the egg exactly as you would have otherwise. You may think this will not yield a pretty egg, but that’s what happened to my eggs in the picture above, and I think they look fine. -S