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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Swiss chard in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Swiss chard, tap it and change its rating to Red.
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon, reduce the heat to a steady simmer, and cook for exactly 7 minutes for a jammy, set-but-soft yolk.
While the eggs cook, prepare an ice bath by filling a bowl with cold water and a generous handful of ice. When the 7 minutes are up, transfer the eggs immediately to the ice bath and let them sit for 5 minutes until cool enough to handle.
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