Wednesday, July 22, 2009

Squidgy Eggs

Growing up, I took my eggs scrambled. Although thinking back a chef might say I ate my eggs scrambles to a crisp. I called them dry. My mom would actually serve everyone else their eggs and then keep mine in the pan until I deemed them ready for consumption. If they landed on my plate with a hint of moisture (what I then called snotty stuff), back they went into the pan. I required them dry to the point I needed a glass of juice to choke them down. Ah, perfect! I don't eat scrambled eggs anymore but if I did, they'd still have to be scrambled to hell. From a health perspective, scrambling actually it's the best way the eat an egg because the heat of the pan damages the delicate nutrients. I now take my eggs in squidgy form. What is squidgy you ask? It's a perfectly boiled egg that contains a very firm white and a somewhat soft yolk. Not a runny yolk, god-forbid, but semi-firm on the outside and just a hint of yellowish orange creamy softness in the middle. A truely divine thing.

So where did the squidgy egg come from? I wish I could take credit for this amazing onomatopoeia but I can't. It is one of the many beautifully inventive words of my dear friend Jacqueline. Pajamas are "namas", The Natural Grocery is "natty gross", and perfectly soft boiled eggs are squidgy. Just trying to interpret her lingo adds up for a delightful evening.

Interestingly enough, rarely do I eat eggs for breakfast. I actually prefer them in the evening for a quick dinner. Who says dinner has to be a big production? Just last night Gray and I had green salad laden with avocado and cilantro, thyme-roasted potatoes, and squidgy eggs smothered in basil pesto. These eggs are also delicious with a squeeze of lemon and drizzle of tamari (natural soy sauce). The sour and salty mixed with the fatty yolk...stupid good!


Squidgy Eggs

2 eggs, **make sure to buy the best eggs you can find. Pasture raised are ideal but if you can't find them go for organic and cage-free.

Bring a small pot of water to boil. Gently place your eggs in the boiling water and reduce to a medium simmer for 7 minutes. (I know this seems precise, and it is). Immediately take the eggs out of the water and run under cold water for 2 minutes, or until the shells cooled a bit. This separates the egg from the shell and makes it easier to peel.

Peel the egg, cut it open to find a perfectly soft center and serve with your favorite accouterments (salsa, chopped avocado, tahini sauce, pesto) or just a simple sprinkle of salt.


  1. Shanon Chettle WilleJuly 22, 2009 at 2:07 PM

    I love my eggs as runny as possible... But - this sounds soooooo yummy, I might have to switch to the non-runny side. Only for you, Jamie. :)

  2. Ha! You can keep them runny. It's a personal preference thing. Let me know what you think! Much love.


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