heyitsmelaniee

Whenever I'm asked the question "how would you like your eggs?" I always reply with "over-easy" I love how the yolk runs over hashbrowns or toast when I cut into the egg. I love how it acts like a sauce and makes everything so creamy and delicious. Most importantly, unlike sunny-side up eggs, the whites are cooked on both sides!

Now it's no wonder egg yolks are so scrummy. If you've ever ordered a healthy omelette, it's more than likely that it was an egg white omelette. That's because the whites are where all the protein of the egg are. All the fat is in the yolk - the decadent, creamy yolk. Egg yolks are key to foods like custard and carbonara. Runny yolks make regular dishes sound so much more. For example, think of a thick, juicy burger. Now add a fried egg to that burger. Did you just make an embarrassing sound? I did.

A few years ago I fell in love with soft-boiled eggs. Cooked white, runny yolk, no extra fat added, sounds perfect for me! But for some reason I couldn't fathom how to do it. It wasn't until I watched the finale of Top Chef season 10, with Kristen and Brooke. Brooke mentioned she had a 6 minute egg on her dish and something just clicked in my head. Is that it? Just boil it for 6 minutes and shock it in cold water? It's that easy?! So I tried it, and it's like magic. I add one whenever I have instant noodles (not good, but SO GOOD) or rice to help add creaminess I'm often craving. Plus it's almost no work at all for so much deliciousness.