Soft-boiled eggs are one of those quietly perfect foods — a glossy, fully set white giving way to a warm, jammy yolk that feels almost luxurious for something so simple. For anyone managing oral allergy syndrome, finding satisfying, protein-rich meals can get complicated fast when so many whole foods trigger reactions, but eggs are a reliable safe harbor. This recipe keeps things beautifully minimal: just eggs, salt, and an ice bath, with zero plant-based allergens in sight. The technique is precise but completely approachable — a seven-minute boil followed by a cold plunge locks in that dreamy yolk texture every single time. Peeling under a thin stream of running water is a small trick that makes the shells slip off cleanly without tearing the whites. Serve them halved over rice, alongside toast, or simply on their own with a pinch of flaky salt for a meal that's as nourishing as it is fuss-free.
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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.
Fill a large bowl with cold water and a generous amount of ice and set it near the stove.
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