The Trick To Making Martha Stewart's Favorite Eggs - Exclusive

It's probably an understatement to say that Martha Stewart loves a good egg. The ubiquitous lifestyle queen — who has built an unmatched career and globally recognized brand based on her domestic inclinations and timeless sense of classic taste — has more recently drawn attention for the range of plants and animals that she rears at her home in Bedford, New York. Her vegetable garden, her donkeys, and her pride of peacocks are just a few of her pet projects. Her collection of animals also includes chickens — lots of them.

"I raise my own chicken, and I have my own eggs," Stewart said — and not just a few cartons' worth, either. "I get between 60 and 100 eggs a day at my house," she confessed during an exclusive interview at her new restaurant, The Bedford by Martha Stewart in Las Vegas, which is inspired by her aforementioned home. All in all, that means that last year alone, "31,500 eggs were laid at Bedford." With that kind of farm-fresh inventory, it's no wonder Stewart is known for quite a few egg recipes, from her frittatas to her quiches to her impressively fluffy scrambled eggs, which she perfects with a special ingredient (hint: it's clarified butter).

However, she told Tasting Table that there's one particular egg method that stands above the rest when she's making breakfast for herself. "My favorite way is soft-boiled with steam," she said. It's such a simple, understated method for enjoying a morning meal — and that means the execution has got to be perfect, according to Stewart's standards. Luckily for anyone who wants to enjoy their breakfast in style like Stewart, she shared exactly how she makes them to her liking every time.

If you want to make Martha Stewart-approved eggs, the key is to let them steam to your ideal texture, no matter how soft or firm you like your yolks. This method is ideal compared to your basic boiled eggs for a few reasons. For one, it's easier to control how fast your eggs cook on the inside. It's also easier to handle the eggs, because they are placed onto a rack or steamer basket rather than plopped into boiling water, which can be a little precarious. Furthermore, as Stewart explained to Tasting Table, "The eggs not only are perfect for your taste, but they also peel perfectly ... with none of that silly struggling" — not to mention the mess that so many of us are all too familiar with.

So how do you achieve the ultimate soft-boiled eggs with steam? It turns out that the eggs never actually have to touch the boiling water. Stewart says to bring a pot of water to a boil, then "put the eggs in the rack over the boiling water, cover, and do either three minutes, three and a half minutes, four minutes, or five minutes" until you reach your ideal consistency.

It might take a few attempts to determine what your personal preference is — or you can just trust Stewart's judgment call. "My perfect egg is four minutes," she said. "The white is set, but the yolk is still beautiful, gold, and runny." That certainly sounds like an ideal companion for a cup of coffee and a great start to the day.

Click here to learn more and make reservations at The Bedford by Martha Stewart inside The Paris Las Vegas, a Caesars Entertainment property. Follow the latest from Martha Stewart on her Instagram.