I have been really into eggs lately. Specifically, soft-boiled eggs. They are a great protein source for lunch or dinner, they are SUPER easy to make, and they are incredibly versatile. Since eggs last a long time in the fridge, they are especially convenient for keeping around to use when there’s not a lot of other food in the house. Last week, I was preparing to leave town for 8 days (more on that to come), so I didn’t want to buy any meat or other protein that would go bad if I didn’t finish it. So, eggs were the obvious choice. 🙂 Here is how to make the perfect soft boiled egg:
Bring water in a saucepan to boil. You will need enough water to fully cover whatever number of eggs you want to cook:
Once water is boiling, add in the eggs. You will want to use a spoon to place the eggs into the water. If you just drop them, there is a chance they will crack by hitting the bottom of the pot:
Cover the eggs and simmer for 5 minutes (timing is important, so set a timer). Once the eggs are soft-cooked, drain the hot water from the pot immediately and refill with cold water. Let the eggs sit in the cold water for a few minutes:
Once the eggs are cool, peel and eat or store in the fridge. These particular soft-boiled eggs were made to be served with…brown rice, curried onions, and spinach!
The curried onions were also an “I don’t have a lot of food in the house and don’t want to buy more” concoction, and they turned out great. All you need is one yellow onion, a little butter, and some curry powder. Heat the butter (I used a couple teaspoons) in a skillet:
Once the butter is melted, add in a few shakes of curry powder, adjusted to your spice preference:
Add in the chopped onion:
Cook until translucent and beginning to brown, stirring frequently (it took about 10 minutes for me):
Put everything together…
Delish! Also, as a side note, the brown rice I used here was the quick cook kind. But, instead of using regular water to cook the rice, I used coconut water with a tiny bit of coconut cream. This gave a really nice flavor and a touch of creaminess that I enjoyed. I would recommend it as a pairing with curry and other similarly spiced foods.