- Place eggs in shells in a single layer in a medium saucepan. Add enough cold water to cover 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 4 to 6 minutes; drain.
- Fill the saucepan with cold water and let stand just until the eggs are cool enough to handle. Cut off tops and serve in egg cups. Or, cut the eggs in half and use a spoon to scoop the eggs into serving dishes. Makes 4 soft-cooked eggs.
Nutrition Facts (Soft-Cooked Eggs)
- Per serving:
- 77 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 213 mg chol.,
- 62 mg sodium,
- 1 g carb.,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet