Aired May 12th on Vibrational Eating with Val MacDonald
On this show, Val explores a few of the choices available to us when it comes to the selection and the quality of eggs. She also debunks the common belief that eggs contribute to high cholesterol in the body. And then at the end of the show, Val talks you through how to make the perfect soft-boiled egg!
So, first, you take a couple of large eggs. In a small pot on the stove, place only ½ an inch of water and bring this to a boil. When it comes to a boil, place your eggs into the water. I like to use tongs or a large spoon. Gently place them into the water as if you place them too hard, they may crack.
Put the lid on the pot. Now set a timer for 6 minutes. If you’re using medium eggs, set the timer for 5 minutes. After one minute, turn the stove down to low. Allow timer to finish. When finished, turn off the stove and remove your eggs. You can serve them in egg cups or just in a bowl. To open them, I find it easiest to crack them with the side of a spoon while they rest in a bowl. Soft boiled eggs are great served with toast in the morning, with a little salt and pepper added, or they can be incorporated into your lunch by adding them to a salad or a sandwich.
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Please share this link for a shopping guide to eggs;
For my veggie and egg farmer in Maple Ridge;
For finding a Farmers Market (BC) near you;
For a description of egg labels;