6 Minute “Steamed” Egg

Perfect for a quick breakfast or to float on your Pho. This technique works every time, because you don’t actually boil the egg at all - you steam the egg! It’s so quick because you don’t have to wait for a pan of water to come to a boil. Who has time for that in the morning? I almost like it better than poaching because it’s so quick!

This is all there is to it: Place about an inch of water into a skillet or small sauce pan, add the eggs and bring to a boil. Cover and se the timer for 6 minutes. This works with eggs right out of the refrigerator as well.
Rinse under cool water and peel immediately. The shell will be cool enough to handle but the egg will still be warm.
That’s it! You have the perfect golden silky yolk.