7-Minute Soft-boiled Eggs with Creamy Edamame Dressing
Servings: 4 servings
Learn how to make perfect 7-minute soft-boiled eggs with custardy yolks served with simple, refreshing and creamy edamame dressing. So perfect as is or served with salad. You want to drizzle the dressing on pretty much everything.
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Ingredients
- 4 large eggs
Creamy edamame dressing (makes about 1 cup):
- 6 oz shelled edamame about 180 gr
- ½ cup sour cream
- ½ cup packed fresh cilantro leaves
- ½ cup cooking oil
- 1 Tbsp apple cider vinegar
Seasonings:
- ½ tsp salt
- ½ tsp sugar
- ½ tsp ground pepper
What you'll need:
- Bowl of ice water
Instructions
Cook the eggs (Can be done one day before):
- Bring the eggs out about 5 minutes before cooking to let them come close to room temperature. Bring a medium pot of water to a boil. When the water is rolling boil, use a spoon to gently lower the eggs to the boiling water. Lower the heat a bit, but make sure the water is still simmering gently. Set timer to 7 minutes
- When the timer is up, transfer the eggs carefully to the ice water and let them sit there for 5 minutes to stop the cooking process quickly. It's easier to peel the shells when the eggs are cool. If you are doing this one day before. Store them in the fridge with the shells on and peel the next day
Prepare the dressing:
- Bring a medium pot of water to a boil. Add Edamame and boil for about 5 minutes. Discard water and shell the beans
- Place the edamame beans and the rest of the dressing ingredients and seasonings in a blender and puree until smooth and creamy. Add a bit more oil if it's too thick
To serve:
- Cut the eggs into half and arrange on serving platter. The yolks will be custardy and slightly runny if you cook for 7 minutes. Scoop about 1 tsp of dressing on each half of the egg. Reserve dressing on the side if you need to drizzle more
- Serve with salad or on its own. So delish and refreshing!
