Medium boiled eggs

I have a secret fear of choking to death on a hard boiled egg. Hard boiled egg yolks are dry, chalky, and get stuck in your throat. Blech.

Soft boiled are a bit better, except for the whole undercooked egg thing. I also don't like runny yolks because then they run all over your plate/fingers.  I may or may not end up licking the plate, but I can't ever do that in front of people whose respect I want.

Enter medium boiled eggs!

Velvety and moist, the medium boiled egg has fully cooked egg whites, but a tad softness in the yolk without spilling everywhere. The perfect compromise.

The first medium boiled egg recipe I ever saw (by Hugh Fearnley-Wittingstall, an English male Martha Stewart of sorts) involved bringing the egg to room temperature then dunking them in an ice bath after boiling. Madness, Hugh! We're hungry!

Here's how to make medium boiled eggs in the laziest/fastest way, fridge to plate.

1. Take your egg(s) out of the fridge
2. Put egg in a small pot and pour water in until the egg is somewhat covered (I usually end up with the egg like 3/4 covered). Less water = faster boiling water.
3. When the water boils, leave boiling about 7 minutes.
4. Take egg out with a spoon.  Leave the hot water in the pot on the stove in case you need to cook further.
5. Run egg under cold water for 30 seconds, until it's cool enough to hold.
6. Start peeling the egg.  If it feels soft (like the egg gives a lot because the yolk is still liquid), put the egg back in the hot pot water (no need to turn stove on again) and check back in a few minutes.

I like to eat medium boiled eggs with toast and cheese.  But it's good on its own with some salt and pepper, too.  Eggs are underrated as something to eat on their own, they're really flavorful and good for you and you should eat them like so!