I know, I know, it’s a no-brainer to cook an egg and you probably won’t read this because you know of different ways of preparing one for breakfast – fried, poached, boiled, it still taste the same. Why, even a five-year old would probably smile and say, You don’t need to teach me that.
Let’s not talk about calories and fat contents here because we all know that a boiled egg has 15% fewer calories than when it is fried. Don’t you just love that perfectly done soft-boiled egg with that moist remaining at the center? My mom always have them overdone and when you take a bite with your fork, the egg yolk crumbles while my son who is not that so adept in the kitchen usually have it soggy which I don’t much like.
All you need is an eight-minute cooking for it to stay soft. Direct from the fridge, put it in a pan and add water just enough to cover the egg. Wait for eight minutes, no more, no less. Allow another 5 minutes to let it cool before removing it from the pan. And voilà, you’ll have that soft, perfectly boiled egg for breakfast. This is usually paired with good old hot pandesal , our classic Filipino bread which is a staple in the dining table. Then take your pick, hot chocolate or coffee?