Recipe by Executive Chef John McConnell
Six-Minute Eggs
Yield: one egg per person
INGREDIENTS
6 organic, farm-fresh eggs
Salt and pepper, to taste
DIRECTION:
Bring a large saucepan of water to a boil over medium-high heat.
Using a slotted spoon, carefully lower eggs into water one at a time. Cook for 6½ minutes, adjusting heat to maintain a gentle boil.
Transfer the cooked eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel starting from the bottom of the egg, which contains the air pocket.
Set aside to fully cool down. Once cooled, place in the refrigerator until serving.
Prior to serving, cut in half and sprinkle with salt and pepper if desired.
Tip: For the perfect slice, use a strand of new fishing line.
