Time it just right, and you’ll have something wonderful to add to salads, noodle bowls, pastas, and soups and stews, for breakfast, lunch or dinner.
Try them peeled and enveloped in a rich tomato or curry sauce, or make them the centre of the finest Scotch eggs you’ll ever sink your teeth into.
Add room-temperature eggs to boiling water and start the timer
—six minutes and not a second more!
—then immediately cool under running cold water.
From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for such publications as: LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015. She studied Fine Art History and Humanities at the University of Toronto, and York University; she graduated with honours from OCAD University; she earned her Wine Specialist Certificate from George Brown College.