Food & Recipes

7 Minute Egg

the incredibly elegant egg

You knew it was the “incredible edible egg,” but did you know it could be incredibly elegant as well?  Nevermind deviling your eggs, just cook them perfectly and they stand alone sliced in half.  Topped with a salty Worcestershire Whip and a fresh herb, these easy and affordable 7 Minute Eggs become gourmet. Serve these eggs up as an appetizer along with Smoked Turkey Appetizers and Parmesan Tuilles.

cooking information

• Yield: Made to Order
• Prep Time: 10 minutes
• Cooking Time: 7 minutes

all ingredients

• 6-12 Extra Large Whole Eggs
• Water
• Worcestershire Whipped Cream
• Fresh Tarragon

recipe instruction

1. Cover the bottom of a large saucepot with eggs.

2. Fill the saucepot with just enough room temperature water to come up an inch higher than the eggs. (You don’t want to add too much water because the eggs will cook before the water boils.)

3. Bring the water to a rapid boil – when bubbles are constantly coming up to the top. Turn off the heat, and cover the saucepot tightly with plastic wrap.

4. After 7 minutes, remove the eggs from the saucepot and put them in a bath of half ice and half water. This will shock the eggs to stop them from cooking, as well as simplify the process of removing the shells.

5. Once the eggs are chilled, remove them from the ice bath, peel, slice in half, dollop with some Worcestershire Whipped Cream, and top with a whole tarragon leaf.

6. Serve and enjoy!

cooking tips

• When placing eggs in the bottom of a saucepot, do only one layer. If you stack the eggs, they will all cook at different times and temperatures.
• You can hard-boil the eggs up to a day in advance and then assemble just before service.
• These are especially delicious with a cold beer.