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 12-Minute Egg
Hard-boiled eggs are one of those quiet kitchen heroes. Delicious, convenient, portable, and genuinely healthy, I love having a few ready and waiting in the fridge at all times.
They’re my go-to late-night snack when the munchies hit but I don’t want to pack on the pounds. A sprinkle of salt and pepper is all it takes to turn them into something satisfying—simple, filling, and nourishing.
My kids love them too. For growing athletes, having quick protein within arm’s reach makes a real difference. It keeps them fueled, focused, and—most importantly—farther away from the Oreo package.
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 12 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 13 minutes 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.
- Mark an X on your hard-boiled eggs with a Sharpie so they don’t get mixed up with raw eggs in the fridge. Simple habit, zero confusion, no accidental egg-cracking disasters. 🥚
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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