Fructose Free Soft-Boiled Eggs
Few ingredients deliver this much satisfaction with this little effort. A perfectly cooked egg with a set white and that warm, jammy yolk is one of those small kitchen victories that never gets old. For anyone navigating fructose intolerance, eggs are a naturally safe protein — no hidden sugars, no fruit-derived additives, just pure whole food. The only other players here are salt and ice, so there's genuinely nothing to second-guess on the ingredient list. The technique is what makes this recipe worth bookmarking: a timed boil followed by an immediate ice bath locks in that coveted soft center and makes peeling dramatically easier. Starting from the wider end where the air pocket sits is a small tip that pays off every single time. Serve them halved over a simple grain bowl, alongside roasted vegetables, or just with a pinch of flaky salt straight from the shell.
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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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