Boiled Eggs With Buckwheat Recipe

Cooking the Buckwheat

Start by rinsing your buckwheat under cold water until the water runs clear. In a medium-sized pot, bring water to a boil (use a 2:1 ratio of water to buckwheat for cooking). Once boiling, add the buckwheat, reduce to a simmer, cover, and let cook for 15-20 minutes, or until the grains become soft and fluffy. Drain any excess water, and set aside.

Boiling the Eggs

Place eggs in a saucepan and cover with cold water. Make sure the water is about an inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 9-12 minutes depending on your desired level of doneness (9 minutes for soft-boiled, 12 minutes for hard-boiled). Remove the eggs from the water, cool them under cold running water or in an ice bath, and then peel.

Serving

Once the buckwheat and eggs are cooked, serve them together. You can slice the eggs in half to expose their yolks. Season with a pinch of salt and pepper to taste. For a touch of freshness, you can add a sprinkle of chopped herbs like parsley or chives. Enjoy your meal warm.