- 1). Snip or cut the stringy ends off both ends of the pods. The pods are not eaten, but this allows the salt water you will cook them in to penetrate the beans inside of the pods.
- 2). Fill a large pot with water and add 2 teaspoons of sea salt for every gallon of water. Place the edamame in the pot when the water has reached a rolling boil.
- 3). Cook for approximately 2 minutes. Pop the soybeans out of one of the pods to test for doneness. If they are too hard, cook for 1 more minute and test again. Repeat as necessary.
- 4). Drain the edamame in a colander. Shock the beans with cold running water to stop the cooking process.
- 5). Serve by piling the edamame on a platter and sprinkling with additional sea salt if desired. Place additional bowls on the table in which to discard the pods.
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