Pesto Butter Pasta with Slow-Simmered Cherry Tomatoes
A warm bowl of angel hair tossed with pesto butter and topped with sweet slow-simmered cherry tomatoes — simple, glossy, and deeply comforting.
TABLE OF CONTENTS
How to Make the Perfect 9-Minute Egg
Ingredients
- Large eggs (as many as you like)
- Water
- Ice (for cooling)
Instructions
- Boil water.
Bring a medium pot of water to a gentle boil—not a raging one, just a steady bubble.
- Lower the eggs in gently.
Use a spoon or spider strainer to avoid cracking.
- Boil for exactly 9 minutes.
Set a timer. This gives you a custardy yolk with fully set whites—no runny center, no chalky edge.
- Ice bath immediately.
Transfer eggs to a bowl of ice water and cool for 5 minutes to stop the cooking and make peeling easier.
- Peel and enjoy.
Crack gently and peel under running water if needed. Slice and serve warm or cold with salt and a little smoked paprika.
Tips:
- For fridge-cold eggs or XL size, go 9:30 for that perfect center.
- Store peeled eggs in the fridge for up to 3 days.
- To reheat, submerge in hot (not boiling) water for 30–45 seconds.
Serving Ideas:
Add to grain bowls, tuck into a wrap, nestle over noodles, or just salt it and snack. It’s the versatile MVP of real-life cooking.
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