SOFT BOILED EGGS RECIPE | BBC GOOD FOOD
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Total Time 5 minutes
Cook Time 7 minutes
Yield 1
Number Of Ingredients 2
Steps:
- Fill a medium sized saucepan with water and bring to a rolling boil.
- Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
- Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off – this will stop them cooking and cool the shells quickly for peeling.
Nutrition Facts : Calories 191 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, ProteinContent 19 grams protein, SodiumContent 0.5 milligram of sodium
BOILED PEANUTS RECIPE | ALLRECIPES
Boiled peanuts make a delicious snack!
Provided by Thelma
Categories Appetizers and Snacks
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours 0 minutes
Yield 5 pounds
Number Of Ingredients 3
Steps:
- Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
- Let the water boil for 3 hours.
- Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
Nutrition Facts : Calories 321.8 calories, CarbohydrateContent 9.2 g, FatContent 27.9 g, FiberContent 4.8 g, ProteinContent 14.6 g, SaturatedFatContent 3.9 g, SodiumContent 2345.4 mg, SugarContent 2.3 g
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