So let’s talk eggs. Eggs are actually, when you break it down, a super food. First off its crazy inexpensive. Each egg only costs you about $0.20. So what does $0.20 buy you? Great question. For every egg you buy you are getting:
- About 70 calories
- 6 grams of protein.
- 0 sugar
- 0 carbohydrates
Overall not a bad deal for under two dimes.
Have you ever boiled an egg? Stop. That’s a trick question. So here is fun fact #1: You never want to boil eggs. Rather simmer them. Why? Because the only thing you should be boiling is your socks. But in all actuality the reason you never want to boil them is because eggs cook very fast. Have you ever peeled your hard-cooked egg, taken a bite, and gaged at the dry grayish tinted yolk? Me too. Me too. Eggs cook best at a simmer. I like to cook my eggs by:
- Bringing them up to a boil
- And turning them down to a simmer
- For eight minutes.
- Eight minutes is the magic number.
- After eight minutes I like to take my eggs out
- And cool them down in some cold water.
If you cook your eggs like this you’ll have a soft, creamy, and bright yellow yolk!
Now a days you might see on a restaurant menu an option for a soft cooked egg. I just had one in a bowl of homemade ramen. It looks like a hard cooked egg on the outside but when you cut into it the yolk is runny, like an over easy egg. You can achieve this type of egg by cooking it three to four minutes. About half the time for a hard cooked egg. We actually put together a video to show you the progression of the egg as it cooks. From a one minute egg all the way to an eight minute egg.
And finally, why would cooking change the color of the yolk? That is another really great question! It happens because there is iron in the egg yolk and hydrogen sulfide in the egg white. When the egg is cooked, the iron in the egg yolk and the hydrogen sulfide react with each other. This is completely harmless but the trick is really just cooking the eggs the right amount of time. Not too little and not too much!