Boiled Eggs
Ingredients
Large eggs
NOMU Sea Salt and Black Pepper, to season
Directions
Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.
Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from the heat.
For a soft yolk, keep the eggs in the water for 6 minutes. For a firmer yolk keep the eggs in the pot for 7 minutes. Remove the eggs from the water and serve with buttered toast, salt and freshly ground pepper.
Ingredients
Large eggs
NOMU Sea Salt and Black Pepper, to season
Directions
Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.
Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from the heat.
For a soft yolk, keep the eggs in the water for 6 minutes. For a firmer yolk keep the eggs in the pot for 7 minutes. Remove the eggs from the water and serve with buttered toast, salt and freshly ground pepper.
Ingredients
Large eggs
NOMU Sea Salt and Black Pepper, to season
Directions
Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.
Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from the heat.
For a soft yolk, keep the eggs in the water for 6 minutes. For a firmer yolk keep the eggs in the pot for 7 minutes. Remove the eggs from the water and serve with buttered toast, salt and freshly ground pepper.
Ingredients
Large eggs
NOMU Sea Salt and Black Pepper, to season
Directions
Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely.
Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from the heat.
For a soft yolk, keep the eggs in the water for 6 minutes. For a firmer yolk keep the eggs in the pot for 7 minutes. Remove the eggs from the water and serve with buttered toast, salt and freshly ground pepper.
