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Soft Boiled Eggs

Soft boiled eggs are breakfast all in one cup, and is one of the tastiest ways to eat eggs. It's so simply prepared that you really get to taste the rich white, and the oozing golden yolk, full of Omega-3s from our chicken's foraging lifestyle. A few crystals of salt, a crack or two of pepper, and maybe some toast and you're good to go. This method, developed by the geniuses at Cook's Illustrated, uses the constant heat of the steam rather than the inconstant heat of the water (which rises and falls with the addition of cold eggs) to perfectly cook the eggs each time.

 24 cold eggs

Bring about an inch or 1.5" of water to boil in a saucepan. Once it comes to a boil, add in your cold eggs (totally optional, but you can use an egg piercer or the tip of a very sharp knife to make a small hole in one end), and turn on the timer for 6.5 Minutes. Reduce the heat slightly--you don't want the eggs to be tossing about it a high boil, but simmering and bubbling gently. When done, remove with a slotted spoon and gently run under cold water for just a few seconds to stop the cooking process.


To serve, place in an egg cup and use the side of your spoon to crack a small lid all the way around the top of the egg. Scoop off this "crown," and add in some salt and pepper. Don't even try to not to eat a second one-- almost impossible.


The only way to make these more decadent is to serve alongside our sausage-bacon breakfast patties. Quick sear on both sides in an oven-safe skillet and then into a 350 oven for about 16-20 minutes, or until no longer bright pink inside.