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Mindful Boiled Eggs

This recipe transforms the simple act of boiling eggs into a calming, meditative ritual. By paying close attention to each step—starting with cold water, timing precisely, and cooling quickly—you’ll achieve perfectly cooked eggs with smooth shells and tender whites, ready to enjoy or store for later.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Comfort Food
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs preferably slightly older for easier peeling
  • enough to cover water cold tap water starts cold for even heating
  • a pinch salt optional, helps with shell removal
  • a splash white vinegar optional, prevents cracking
  • enough ice cubes ice to prepare an ice bath

Equipment

  • Small saucepan
  • Slotted spoon
  • Ice bath bowl
  • Hard surface

Method
 

  1. Place your eggs gently into a small saucepan and cover them with cold tap water, about an inch above the eggs.
  2. Add a pinch of salt and a splash of vinegar to the water—these help make peeling easier and prevent cracks, but are optional.
  3. Turn the heat to medium-high and bring the water to a gentle simmer, with small bubbles forming around the eggs after about 5 minutes.
  4. Set a timer for exactly 9 minutes for firm whites and slightly creamy yolks, or adjust for your preferred consistency.
  5. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and plenty of ice cubes.
  6. Once the timer rings, use a slotted spoon to transfer the eggs carefully into the ice bath, ensuring they are fully submerged.
  7. Let the eggs sit in the ice bath for at least 5 minutes, allowing them to cool completely and stop the cooking process.
  8. Gently tap each egg on a hard surface to crack the shell evenly, then peel carefully under cold running water to help shells slip off smoothly.
  9. Inspect the peeled eggs for smooth shells and firm whites. They are now ready to serve or store in the fridge for later.

Notes

For softer yolks, reduce boiling time to 6-7 minutes. Use slightly older eggs for easier peeling, and always cool eggs quickly to preserve texture.