Category Archives: vegetarian

Easy Cumin Roasted Beets

Easy Cumin Roasted BeetsI have never been a particularly picky eater, but I have spent the majority of my 35+ years hating beets. Hating them. My mom used to serve pickled beets at least once a week, which meant I had to choke down (and I do mean “choke”) one or two with some regularity until I grew up, moved out, and lived a blissfully beetless existence until three years ago. I’d still be beet-free today if it weren’t for a request for them for a birthday dinner.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsAs I prepared for this party (remember parties?), I looked online for beet roasting methods and mostly saw the same one: wrap beets in foil, roast them whole, let them cool, rub off the skins with your hands, and slice. It seemed like a lot of time and work for something I couldn’t stand. Instead, I took a gamble and did things the easy way: giving my beets a really good scrub, lopping off the root and tip, slicing them into thick wedges, and roasting them with olive oil, cumin and salt until caramelized.Easy Cumin Roasted BeetsBeing a careful cook, I had to taste the finished beets for seasoning regardless of personal preference, so I scrunched my nose, closed my eyes (?), took a tiny bite and…they were delicious. Earthy and sweet, yes, but also salty, smoky and crisp-edged. I couldn’t believe it—one of my top five all-time least favorite foods! Delicious! Sometimes it just takes the right preparation to change someone’s life (er, palate).Easy Cumin Roasted BeetsNow, I don’t know if I’ve actually changed—you won’t find me eating pickled beets out of the jar anytime soon. But these? I’ve made them at least once a week for the last three years and I freaking love them. They’re so easy and so good, the perfect low-maintenance side dish. I’ll throw a pan of Easy Cumin Roasted Beets in the oven alongside a chicken, serve them with fresh hummus on a casual night in, or pair them with feta and greens for a killer beet salad.Easy Cumin Roasted BeetsDid I just say “killer beet salad”? Maybe I’ve changed after all.Easy Cumin Roasted Beets

Easy Cumin Roasted Beets
makes 6 or so servings

4-5 large beets or 6-7 small-medium beets
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2-1 teaspoon Kosher or sea salt, or to taste
chopped cilantro or parsley, for garnish

Preheat oven to 425F. Line a rimmed baking sheet with parchment paper.

Scrub beets and dry. Some may have a matte brown portion of their skin–wiping them dry with paper towel or lighter-colored towel is best for differentiating between this and remaining dirt. Do not peel.

Use a large, sharp chef’s knife to trim off the roots and tips. Slice them into wedges (I did 8 each on large beets). Pile on a prepared pan and top with olive oil, cumin and salt. Toss with your hands until everything is evenly coated, then scatter them evenly across the pan, taking care to keep them apart. Wash your hands.

Roast 20 minutes. Use a thin spatula to flip the beets over before roasting for 20-25 minutes more. Remove them to a serving dish. Garnish with chopped cilantro or parsley, if desired. Serve.

Leftovers will keep in an airtight container in the refrigerator for a few days.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted Beets

Grilled Cheese & Tomato Soup

Grilled Cheese & Tomato SoupOver the past couple of years, I’ve learned that a shocking number of people I know and love don’t know how to make one of the simplest recipes in the wide world: Grilled Cheese. It’s not because they’re incapable in the kitchen—it’s just that nobody ever taught them how to make it so that the bread cooks and the cheese melts at similar rates, and the butter doesn’t blacken and smoke up the house.Grilled Cheese & Tomato SoupLuckily (maybe?), they’re friends with me, a person who will make them a grilled cheese in the moment and then spend four months dwelling on the (non-)event until the middle of January when she decides to write a blog post about the whole (inconsequential) thing. And that’s how we got here. Luckily. Maybe.

Anyway…Grilled Cheese & Tomato SoupI make Grilled Cheese for dinner at least once a week because a) it’s easy and I don’t have to think about it too hard, and b) I always have sandwich bread, butter and some sort of melting cheese (usually extra sharp cheddar). It only takes a couple of minutes to butter two pieces of bread and layer cheese in the middle. You’ll notice I don’t use sliced cheese here—that’s simply because I prefer to buy the brick and slice it myself. Do whatever works for you, with the exception of pre-shredded cheese because it’s coated in an anti-caking agent that prevents proper melting. You do not want to impede proper melting on a Grilled Cheese!Grilled Cheese & Tomato SoupAs far as cooking goes, I think it’s a pretty human thing to want to cook crispy foods over the highest heat for a couple of minutes, but when it comes to Grilled Cheese (and so many other things), it’s best to ignore that thought, turn down the flame and take your time. Whereas 3-4 minutes over high will yield cold cheese between burnt slices of bread, 7-8 over medium-low will give you perfect melted cheese and buttery, golden edges every time. Those extra four minutes make all the difference in the world.Grilled Cheese & Tomato SoupBoom! That’s all you need to know to make a basic Grilled Cheese. You can change up the cheese and bread depending on your mood, but as long as you butter the outsides of the bread instead of melting butter in the skillet and cook things low and slow, you will always have perfect Grilled Cheese.Grilled Cheese & Tomato SoupAnd what’s Grilled Cheese without Tomato Soup? This combination is a classic for a reason—the tang of tomato pairs perfectly with the rich, cheesy, crispy sandwich, making for a simple, satisfying meal.Grilled Cheese & Tomato SoupAs with Grilled Cheese, my go-to Tomato Soup recipe is easy as can be. Whole peeled tomatoes are crushed by hand, then simmered in vegetable stock with carrots, onion, garlic, tomato paste and spices before being puréed until velvety smooth. Easy peasy.Grilled Cheese & Tomato SoupTwo things to note:

• I prefer to use canned whole peeled tomatoes instead of fresh. This is for a few reasons, but mainly because canned tomatoes give consistently delicious results. I love fresh tomatoes, but they are only in season for a few months of the year and January isn’t one of them.
• You’ll notice I like to add a pinch of baking soda at the end of cooking to neutralize some of the acidity, but you may also use a teaspoon of sugar or honey. Whatever works for you.Grilled Cheese & Tomato SoupSo there you have it—one of the simplest meals in the world, explained. Maybe you knew all this or maybe you didn’t. Either way, I hope you treat yourself this weekend. I know we could all use some comfort. No “maybe” about it.Grilled Cheese & Tomato Soup

Grilled Cheese Sandwiches
makes 2 sandwiches

4 slices sandwich bread (I like Dave’s Killed Bread White Bread Done Right)
2 tablespoons butter, softened
small pinch of salt, if using unsalted butter
4 ounces extra sharp cheddar or other melting cheese, thinly sliced

Spread 1/2 tablespoon of softened butter over one side of each piece of sandwich bread. If using unsalted butter, sprinkle butter with a small pinch of salt.

Turn 2 pieces of bread plain-side-up. Lay sliced cheese evenly over each plain side. Top cheese with remaining pieces of bread, buttered-side-up, so that the buttered sides of each slice of bread are on the outsides of the sandwiches.

Heat a medium-large heavy-bottomed skillet over medium-low heat. Add sandwiches and let cook, without moving or squishing, until they are golden on the bottom, about 4 minutes. Flip sandwiches and let cook, without moving or squishing, until they are golden on the other side, about 3-4 more minutes.

Serve immediately, with tomato soup (recipe below), if desired.

Tomato Soup
makes about 4 servings

1 28-ounce can whole peeled tomatoes
3 tablespoons unsalted butter
1 medium-large Spanish onion, diced
3-4 medium carrots, peeled and diced (about 1 cup)
1/2-1 teaspoon Kosher or sea salt, divided
4 cloves garlic, smashed, peeled & sliced
1/4 cup tomato paste
1/8-1/4 teaspoon red pepper flakes (or a pinch of ground cayenne)
4 cups vegetable stock (I use Better than Bouillon)
small pinch of baking soda or teaspoon of sugar, optional
chopped parsley, optional

Place tomatoes and any liquid in a mixing bowl. Use your clean hands to crush the tomatoes. Set aside.

Melt butter in a heavy-bottomed pot over medium heat. Add onion, carrots and pinch of salt, and cook for 5-7 minutes, until onion is starting to turn translucent but nothing has browned. Add minced garlic and cook about 1 minute or until fragrant. Add tomato paste and cook, stirring frequently, for about 5 minutes, until starting to darken.

Stir in red pepper flakes, hand-crushed tomatoes & their liquid, followed by vegetable stock. Bring to a boil, reduce to a simmer, and let cook for 20-25 minutes, until carrots have softened.

Purée soup with a hand blender. Alternatively, let hot soup cool for 15 minutes before transferring to a high-powered blender and puréeing. Be careful, as hot liquids expand during blending.

Taste soup and add salt as desired. If soup is too acidic, stir in a small pinch of baking soda or a teaspoon of sugar. Garnish with parsley and serve, with Grilled Cheese (recipe above) if desired.

Leftover soup will keep in an airtight container in the refrigerator for up to four days.

Grilled Cheese & Tomato SoupGrilled Cheese & Tomato SoupGrilled Cheese & Tomato Soup

Pasta e Fagioli {Italian Pasta & Bean Soup}

Pasta e Fagioli {Italian Pasta & Bean Soup}Although I have never publicized it this way, I have privately referred to this time of my blogging year as “Savory January” for some time now. You see, every January since starting this site, I (mostly) switch focus from sweets to weeknight meals, sides and other savory pursuits. It’s not for weight loss, “cleansing” or any reason beyond keeping things interesting—I cook as much as I bake, and those recipes deserve their moment in the blogging sun, too. Is switching up my blog POV for one month a year weird? Sure. But I like variety, and also this is my website and I can do what I want.Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli has been one of my favorite recipes for years and years. At its most basic, it’s a vegetable soup with pasta and beans, but it’s so much more! It’s easy, it’s cheap, it’s hearty, and it’s dang delicious. Oh, and it’s vegetarian—vegan without the cheese, gluten-free depending what kind of pasta you use. Yesssss.Pasta e Fagioli {Italian Pasta & Bean Soup}I made this Italian staple all the time when I first moved to NYC, but moved on to other things because that’s just how cooking goes for me. I make something regularly for a few weeks/months/years and then I completely forget about it for a few more weeks/months/years. In this case, I remembered Pasta e Fagioli on the last night of our Maine trip this past October. We had some produce to use up, and we had some tomato paste, beans (aka fagioli), pasta and cheese ends lingering…and well, when life gives you lemons, you know.

Long story short, I used up ingredients, was able to feed my people in under an hour start-to-finish and also became obsessed with Pasta e Fagioli again. We’ve been back in Brooklyn for three months and I’m still over here making this every couple of weeks. The heart wants what it wants.Pasta e Fagioli {Italian Pasta & Bean Soup}Making Pasta e Fagioli is super simple and you probably have most of the ingredients already. The method is nearly identical fo the way I make Sausage, White Bean & Kale Soup because why fix what isn’t broken?

Start by cooking the mirepoix (French term for carrot, celery & onion) for about ten minutes. You’re not going to get any color on it, but this is where the flavor building begins. Add some garlic, and then coat it all in tomato paste and let it caramelize for a few minutes. Add some herbs (fresh or dried), vegetable stock and water, and let that all simmer for 20 minutes or so, until the vegetables are soft. Finish it all off with a couple of cans of white beans and a bunch of kale (or any hearty green) and let them warm through, then combine the soup with cooked pasta in individual soup bowls. All that’s left to do is grate some parm over the top and call it dinner.Pasta e Fagioli {Italian Pasta & Bean Soup}If you’re wondering why I cook the pasta separately from the rest of the soup, it’s because I’m a single lady who eats a lot of leftovers and hates mushy pasta. I do this with chicken noodle soup as well—by keeping the two components separate, the pasta doesn’t overcook or get waterlogged and sad. If you have a group to feed or will otherwise not have leftovers (or maybe like your pasta really soft?), feel free to toss it in the pot with the beans and kale.

Pasta e Fagioli takes less than an hour start-to-finish and keeps like a dream. I made a big pot on Sunday night and have been reheating it for quick dinners when I get home from work. Let me tell you, it’s taking the edge off the post-holiday blues.Pasta e Fagioli {Italian Pasta & Bean Soup}

Pasta e Fagioli {Italian Pasta & Bean Soup}
makes 4-6 servings

For pasta:
water
Kosher or sea salt
splash of olive oil
1 1/2 cups small pasta (farfalline, ditalini, elbows)

Soup:
2 tablespoons olive oil
3 medium carrots, peeled, sliced into thin half-moons
3 ribs celery, trimmed, thinly sliced
1 medium-large yellow onion, diced small
1/2-1 teaspoon Kosher or sea salt, divided
6-8 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable stock
4 cups water
2 bay leaves
1 bunch kale or chard, stemmed and chopped into bite-sized pieces
2 15-ounce cans cannelini or other white beans
1/4 cup chopped fresh parsley, plus more for topping
grated parmesan cheese, for topping (optional)

Fill a medium-sized heavy-bottomed pot 2/3 full with water. Bring to a boil. Salt well and add pasta, cooking according to the package directions. Drain pasta and return to the pot. Drizzle lightly with olive oil to keep it from sticking together whil you prepare the soup.

Heat olive oil in a stockpot over medium heat. Add carrots, celery, onion and a pinch of salt to the pot. Cook, stirring frequently, until starting to soften (about 10 minutes). Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste and stir to coat. Let cook for 2-3 minutes, until tomato paste begins to darken. Add bay leaves, thyme, optional red pepper flakes, vegetable stock and water. Bring to a boil, reduce to a simmer, and let cook 20-25 minutes, or until vegetables are soft (but not mush).

Remove bay leaves. Add beans and kale and let cook 5-7 more minutes, until greens have wilted a bit. Stir in parsley. Taste for salt and adjust as needed.

For serving, place about 1/2 cup of cooked pasta in each bowl. Top with soup and stir together. Garnish with Parmesan, if desired.

Soup will keep in an airtight container in the refrigerator for several days.

Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli {Italian Pasta & Bean Soup}

Mashed Sweet Potatoes

Mashed Sweet PotatoesI’ve wanted to make Thanksgiving for years and years, but my family usually travels for this holiday. That said, I guess next Thursday is my lucky day…or something. Yes, since traveling is inadvisable at the moment, I am staying put and taking this excuse to make the whole turkey dinner in my apartment. This is obviously not how I imagined my first time making Thanksgiving dinner, but it’s what’s happening. And it might be a little messed up to say this, but I’m kind of excited about it. I mean, I’ll be bummed not to be with my parents, older sister and sister-in-law (and the dogs), and I would definitely like for this period of world history to get over and done, but I am really excited to make Thanksgiving.

The menu is still in the tentative planning phase, but I know for sure that I am making J. Kenji Lopez-Alt’s Turchetta and smaller batches of the cornbread stuffing, cranberry sauce and caramelized Brussels sprouts from my archives. Oh, and the best dang Mashed Sweet Potatoes you can get anywhere.Mashed Sweet PotatoesI can’t believe I’ve made it this many years without posting this recipe.

Creamed Kale? ✅
Dinner rolls? ✅
Two kinds of stuffing? ✅✅
Every cheesy appetizer under the sun? ✅✅✅✅✅
Mashed Sweet Potatoes? ❌

Truly, it’s bonkers. When I first moved to New York a thousand thirteen years ago, these were my go-to contribution to various Thanksgivings and holiday dinners, and they were a hit on every table they graced. These are seriously the *best* holiday sweet potatoes ever. Marshmallows be damned. (But not really.)Mashed Sweet PotatoesMashed Sweet PotatoesMy mom got the original recipe from her friend, Amy, and then passed it on to me. I’ve twisted the it a little since then, but only a little, because they were already pretty dang perfect. The secret? An entire brick of cream cheese and an entire stick of butter. Yes, I know that’s a lot of dairy and a lot of dense calories, but this recipe also makes a lot of sweet potatoes. Please resist the urge to cut back or use low-fat ingredients—it’s just not worth the effort without the real deals. This is holiday food, not everyday food (although I would never judge you for eating them with every meal for four days straight…ahem).Mashed Sweet PotatoesAs you might imagine, these Mashed Sweet Potatoes are…beyond. Beyond creamy. Beyond delicious. So beyond that it’s simply beyond me why anyone wouldn’t throw these on next week’s menu right now.Mashed Sweet Potatoes

Mashed Sweet Potatoes
barely adapted from my mom’s friend, Amy
makes 10-12 servings

4 pounds sweet potatoes, scrubbed & peeled, diced into 1-inch pieces
cold water, to cover sweet potatoes
2 1/2–3 teaspoons teaspoons Kosher or sea salt, divided
1 8-ounce brick full-fat brick-style cream cheese, cut into pieces
1/2 cup (1 stick) butter, cut into pieces
freshly ground black pepper, to taste
chopped parsley, for garnish

Place diced sweet potatoes in a large, heavy-bottomed pot. Add salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and let simmer until sweet potatoes are fork tender. Remove from heat.

Carefully drain water by pouring sweet potatoes through a colander. Return sweet potatoes to the hot pot. Use a potato masher to begin to break up sweet potatoes. Add all pieces of cream cheese and butter, along with 1 teaspoon salt and a few grinds of black pepper. Mash to combine, using a silicone spatula or wooden spoon to scrape down the sides of the pot as necessary. Do not over-mash. Taste for seasoning, then stir in more salt by the 1/2 teaspoon and pepper as desired.

Remove to a serving dish and serve immediately with chopped parsley, if desired. Leftovers will keep covered in the refrigerator for up to 3 days.

If you’d like to make Mashed Sweet Potatoes ahead, spread them into a medium-sized casserole dish. Let cool completely, cover with foil and refrigerate overnight. The next day, remove them from the refrigerator and let sit at room temperature for at least 30 minutes. Then place covered dish in a 350F oven for 30-40 minutes, until hot. Serve.Mashed Sweet PotatoesMashed Sweet Potatoes

How to Make Eggs 5 Ways

How to Make Eggs 5 WaysAaaaand we’re back! As is my January blogging tradition, this month will be less about dessert and more about savory foods and weeknight meals—the “normal” stuff. One cannot live on holiday cookies alone (but lord knows I’ve tried).

To start us off, something I make all the time: eggs! Nary a week goes by when I don’t slap an egg on something and call it breakfast, lunch or dinner. In addition to being power-lifters in baking, eggs are an inexpensive, versatile, quick-cooking protein. I always have a couple dozen around!

Today, I’m going to walk you through how to make eggs five ways: scrambled, fried, poached, hard-boiled and soft-boiled. Why so many methods? Because I like options! Sometimes I want a delicate poached egg, other times a creamy hard-boiled egg is the ticket. It’s nice to know how to make ‘em both.

I have written all the instructions and proportions based on large eggs, which are what I keep for both baking and eating. If you are using medium or extra-large eggs, you may need to adjust some cook times. I’ve also written each method to reflect using only two eggs (what I usually eat), but the recipes can be multiplied unless stated otherwise.

While I know there are approximately 742 ways to scramble, fry, poach, and hard- and soft-boil eggs, these are the methods that have consistently worked for me. If you have tips or methods that work for you, please let me know in the comments or on social media! Oh, and let me know your favorite thing to throw an egg on! #putaneggonit am I right?How to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 WaysScrambled Eggs

What they are
Eggs that have been beaten with cream, salt and pepper, until fully combined, then cooked low-and-slow, until fluffy, but not browned.

What you’ll need
2 large eggs
1 1/2 teaspoons heavy cream
pinch of salt (I use a scant 1/8 teaspoon fine sea salt)
a few grinds of black pepper
1 tablespoon butter, for cooking

How to make them
In a small mixing bowl, combine eggs, heavy cream, salt and pepper. Use a fork to whisk together until combined and even in color.

Heat a small-medium skillet over medium-low heat. Add butter and swirl to melt. It may foam a bit; just wait for any dramatic bubbling to subside.

Pour in eggs. Using a spatula, start at the outer edge of the pan and push the runny egg toward the center of the pan. Repeat this motion, moving your way around the pan over and over until large curds form. I recommend pulling the eggs off the heat when they still look a tiny bit underdone, so as not to overcook them. They will finish cooking off the heat (“carryover cooking”). Serve.How to Make Eggs 5 WaysHow to Make Eggs 5 WaysSunny Side-Up Fried Eggs

What they are
Eggs with yolks and whites still intact that have been quickly fried in oil (or butter, although I don’t care for the appearance of cooked milk solids on my fried eggs). The edges get lacy while the yolks stays runny and golden. They are called sunny side-up because the yolk resembles a bright golden sun.

For those concerned, there is no need to worry about the dreaded uncooked egg whites here—they’re basted with hot oil so that they set before the yolk becomes hard.

What you’ll need
2 large eggs
1 1/2 tablespoons oil (I prefer olive or canola oil)
salt and pepper, for serving

How to make them
Crack eggs into small bowls (one bowl per egg).

Heat oil in a medium skillet over medium heat, swirling to coat. Add eggs and let cook until whites are no longer transparent, but not set. They will sputter and pop quite a bit.

Use an oven mitt to lift/tilt the pan so that the hot oil collects at the edge of the pan, away from the eggs. Use a heatproof spoon to spoon oil over the eggs repeatedly until whites are set and the yolks are still jiggly. Edges should be turning golden.

Immediately remove eggs to plates and serve. I highly recommend garlic-rubbed toast as an accoutrement.How to Make Eggs 5 WaysHow to Make Eggs 5 WaysPoached Eggs

What they are
Eggs cooked in simmering (read: not boiling) water until the whites are set and the yolks are still runny, or otherwise cooked to your preference. Although it’s optional, I like to add a splash of vinegar to the water to help the whites set.

I do not recommend making more than 3 poached eggs at a time, as they are extremely time-sensitive. Nothing’s worse than chasing one around the pan with a slotted spoon, only to find that it’s over-cooked!

What you’ll need
water
2 large eggs
a splash (~1 teaspoon) white or apple cider vinegar (optional)
salt and pepper, for serving

How to make them
Fill a 4-quart pot 1/2-2/3 full of water and bring to a boil over high heat.

Crack egg(s) into small bowls (one bowl per egg). Line a small plate with paper towels.

Once water reaches a boil, reduce heat to medium or medium-low, so that it’s at a simmer. Add vinegar, if using.

Working quickly with one egg at a time, bring the bowl close to the surface of the water and pour it in. Immediately drag a slotted spoon under the egg to lift it slightly (this keeps it from sticking to the bottom and has the added benefit of helping the white wrap around the yolk in a pleasing way). Quickly repeat this process with remaining egg. Let simmer 3 minutes, until the whites are set but yolks are still runny. For harder cooked eggs, add 15-30 seconds to the cook time.

Use a slotted spoon to lift eggs out of the water and onto the paper towel-lined plate to drain. Remove eggs to serving plates and enjoy immediately.How to Make Eggs 5 WaysHow to Make Eggs 5 WaysHard-Boiled Eggs

What they are
Eggs that have been cooked in their shells until both the whites and yolks are just set. No green-ringed yolks here! These can be made ahead and refrigerated in their shells for up to three days, so they’re great for on-the-go breakfasts or snacks, and making deviled eggs and egg salad, of course.

It’s as quick and easy to make twelve hard-boiled eggs as it is to make two. You can make as many as will fit in your pan.

What you’ll need
2-12 large eggs in their shells (based on need and pan space)
cold tap water
ice

How to make them
Place eggs in a single layer on the bottom of a deep pan. Add cold water to cover by about an inch. Place over high heat and bring to a rolling boil for 1 minute. Remove from heat, but let eggs sit in water for 9 minutes.

While eggs are still in the hot water, fill a bowl with cold water and add lots of ice. When the 9 minutes are up, use a spoon to lift eggs out of the hot water and into the ice bath. Let sit about 10 minutes, or until cooled.

To peel an egg, tap each narrow end of the egg shell on a hard surface, and then gently roll it on the surface to encourage cracking all the way around. Use your fingers to pick the shell away. Rinse with cold water, if needed. Enjoy.

Leftover eggs may be kept in their shells in the refrigerator for up to 3 days.How to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 WaysSoft-Boiled Eggs

What they are
Eggs that have been cooked in their shells in boiling water until the whites are just set, but the yolks are jammy. These can be made ahead and refrigerated in their shells for up to three days. These are great on toast, in salads or even in soup (think borscht and ramen).

As with hard-boiled eggs, it’s as quick and easy to make twelve soft-boiled eggs as it is to make two. You can make as many as will fit in your pan.

What you’ll need
2-12 large eggs in their shells (based on need and pan space)
water
ice

How to make them
Fill a deep pan 1/3-1/2 way (so that it’s deep enough to cover an egg). Bring to a boil over high heat. Carefully add eggs and boil for 6.5 minutes.

While eggs are boiling, fill a bowl with cold water and add lots of ice. When the 6.5 minutes are up, use a spoon to quickly and carefully move eggs from hot water to ice bath. Let cool 5-10 minutes, or until you can handle them, before removing from ice bath.

To peel an egg, tap each narrow end of the egg shell on a hard surface, and then gently roll it on the surface to encourage cracking all the way around. Use your fingers to pick the shell away. Rinse with cold water, if needed. Enjoy.

Leftover eggs may be kept in their shells in the refrigerator for up to 3 days.How to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 WaysHow to Make Eggs 5 Ways