A few days ago, I posted a question asking how to make boiled eggs palatable. They are the one of the only protein sources thats cheap, completely bioavailable and filling in my country. Problem is: I despise eating them especially hard boiled. They taste like chalk. So I asked this subreddit on how to make them taste decent so I can include them every day.
After lots of trial and error, i finally figured out two ways I'll get eggs to taste good. First image is scrambled eggs in the microwave. I did this before but they always came out really dry and sad because I didn't use oil. However, after taking some of your guys' suggestions, I made them taste quite pleasant (20 second increments and constant stirring). Second image is soft boiled eggs. I am still trying to perfect the perfect soft boiled but otherwise these are delicious!
Thank you so much for the suggestions! They really helped me 🙂
by Anishaiscool
7 Comments
So happy to hear you finally found something you enjoy! I find that steaming instead of boiling gives me more control of cooking eggs. when I start eggs in cold water I didn’t know when to start timing. adding refigerator temp eggs over water at full steam and having an ice bath ready helped. Also I am crazy and weigh the eggs because some I buy are 55 grams and some are 70 grams that changes cook time. About 6 or 7 minutes steamed plus 1 minute ice shock gives me jammy eggs.
So glad you followed up on your initial post.
What sauce is on the deviled eggs?
What spices do you use?
I love soft boiled eggs. 10 minutes in the steamer is perfect for me.
Enjoy finding ways to love eggs!
Happy for you, also that watch is really tight? Lol
For soft boiled eggs, I bring a pot of water to boil, then turn off the heat and add the eggs (carefully), putting the lid on. Then set a timer for 7 minutes for a large egg, but for two you may want to add a minute or so
Now take your soft boiled eggs and marinate them, I think you’ll enjoy it looking at what you’ve put on them in your pic. Look up Korean drug eggs (I can’t remember what they’re called in Korean but that’s the approx translation) it’s soy sauce, rice wine vinegar, chilli, garlic, green onions, sesame oil, maybe some other stuff. Bonus is that you can have 5 days worth marinating at once cutting down on prep time in the morning