By: Bettina in Madrid, Spain
I just saw some “huevos pasados por agua” on a menu here in Madrid.
My beau sent me an article the other day – link below – on why it may be better to eat eggs almost raw.  It made me remember that my mother always made me and my brother something called Huevos Pasados por Agua when I was very small. It was basically a very lightly poached egg or soft boiled egg: peeled, smashed and sprinkled with salt and pepper.  I found the same thing here in Spain on a menu at Le Pain Quotidien. My mother lived in Madrid for years before she got married but I think this recipe for health and vitality was passed on from Spaniards to Latín Americans long ago. I’ll have to ask if she had it in Cuba as a kid… Note to self.


1. Bring a large pot of salted water to a boil on the stove.

2. Once boiling, softly set the eggs in the water. Cover the pot and turn heat to low.

3. Simmer for three to five minutes (according to the article, the runnier, the better).

4. Remove the eggs from pot and run under cold water. Peel.


10 minutes