Monday, February 16, 2015

The Perfect Soft Boiled Egg with Eggland’s Best, America’s #1 Egg

I love egg's, in fact I am eating one as we speak. While I am not a big breakfast person, most mornings you will find me eating an egg or two on the go. There is always a package of Eggland’s Best Egg's in our fridge. My favorite way to eat an egg is a perfect soft boiled egg with slices of toast to scoop up the runny egg yolk. It's a super easy way to make a nutritious breakfast. Before I share the technique with you, I wanted to let you know why Eggland’s Best is America’s #1 Egg! 
Better Taste. Better Nutrition. Better Eggs.®

The Best in Freshness One of the many reasons I buy Eggland’s Best Eggs is that they stay fresh longer than ordinary eggs. I didn't realize there was science behind this until just now. There was a study analyzed which found that Eggland’s Best eggs maintain freshness longer than generic eggs. More information on this study can be found by clicking here.

The Red EB Stamp When you see the red "EB" stamp, you know that you are getting an egg that meets the Eggland's Best standards for better taste and better nutrition.

Eggland's Best Nutrition
Compared to ordinary eggs, each Eggland’s Best large egg contains:
25% less saturated fat
10 times more vitamin E
3 times more vitamin B12
4 times more vitamin D
Double the Omega 3s
Good source of vitamins B2 and B5
38% more lutein
60 calories per large egg
Cage Free –  Hens producing Eggland’s Best cage free eggs are fed the same unique, all vegetarian feed as the hens that produce the classic eggs. These hens have access to the outdoors and are free to roam. They are kept in a protected environment to ensure their health and safety free from outside predators.

The Perfect Soft boiled Egg

1 - 4 large eggs (if cooking more eggs, work in batches)


  • Fill a saucepan about halfway with water and bring it to a boil.
  • Lower the temperature to medium so that it remains a rapid simmer but is no longer boiling. Gently lower the eggs into the water one at a time, using a spoon so you don't get burned.
  • Cook the eggs for 5 for a yolk that is still runny (like mine above) or 7 minutes for a more firm yolk.
  • Drain and run under cold water 60 seconds.
  • Use a knife (or egg-cutter if you are fancy like that) to remove the cap off the egg. This is the part that makes me most nervous. I use the edge of my knife, make an indenture and crack it around the cap. It's never a perfect break but it tastes all the same. Eat your egg directly from the shell, it's best with toast for dipping. 
  • If you cook your egg for 7 minutes, you can carefully peel it like a hard boiled egg. They are amazing on salads!

This post is sponsored by FitFluential on behalf of Eggland's Best.

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