Breastfeeding Friendly Soft-Boiled Eggs
Eggs are one of the most nutrient-dense foods you can reach for when you're nursing, packed with protein, healthy fats, and choline — a nutrient that supports infant brain development. This simple preparation keeps all of that goodness intact while delivering a result that's genuinely satisfying to eat: a fully set white giving way to a warm, jammy yolk that feels almost luxurious for something so effortless. The method is precise but not fussy — a timed boil, a quick ice bath, and a little patience while peeling is really all it takes. Stopping the cooking immediately in the ice bath is the key move here, locking in that soft center and making the eggs easier to peel cleanly. They're wonderful on their own, halved and lightly seasoned, or alongside toast, grain bowls, or whatever else you're pulling together between feeds. When you're running on limited sleep and need real fuel fast, having a reliable technique for a protein-rich staple like this is genuinely worth knowing by heart.
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Learn more →Ingredients
4 servings
- 8 large eggs
- 1 tsp salt
- ice, for the ice bath
Instructions
- 1
Fill a medium saucepan with enough water to submerge the eggs by at least 1 inch and add the salt. Bring to a full rolling boil over high heat.
- 2
Fill a large bowl with cold water and a generous amount of ice and set it near the stove.
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