The egg has to be one of my favorite foods. The versatility of an egg is endless. Seriously, I could fill an entire page of ways to prepare eggs, use eggs and dishes completely based on eggs.
It is rumored that way back in the day, the pleats on a chef’s hat depended on how many different ways they could prepare an egg. Some chefs had up to 100 pleats on their hat because of the 100 different ways they could prepare an egg.
In our household, I buy two 18-count cartons every week and we eat every single egg. If I decided to bake or make a quiche, I have to go out and buy more eggs.
Top 10 ways we eat our eggs
- Scrambled
- Omelet
- In chicken noodle soup
- Fried over rice and beans or in a sandwich
- Shirred with cheese
- Hard-boiled
- Quiche
- Poached
- In migas
- Soft-boiled
My favorite part about an egg? A soft, runny yolk. There is nothing like breaking the soft yolk of an egg, watching it run and dipping a piece of buttery toast in it. Heaven.
With most egg preparation, you can see the yolk when preparing it, making it easier to reach your desired doneness. However, for obvious reasons, unless you’re superman and have x-ray vision, you can’t see the yolk when boiling an egg.
When it comes to boiled eggs for breakfast, soft-boiled is my egg of choice. I love the runny yolk and I feel so fancy eating the egg from an egg cup. Making a soft-boiled egg is tricky. Today I am going to show you how to make the perfect soft-boiled egg.
Make a tiny little crack at the bottom of the egg. This makes it easier to peel later.
Fill a sauce pan with enough water to cover the egg. Bring it to a rapid boil.
Lower the heat to a simmer and gently lower the egg into the water. Leave it to simmer in the water for 6 minutes. Make sure you set a timer!
While the egg is simmering, make an ice water bath. When the egg is done transfer the egg to the ice bath.
Shocking the egg stops the cooking process and also helps with peeling the egg later.
Gently crack the egg’s shell and peel away the tip.
Dig in til you see yolk, take a buttery piece of toast and dip. Nummy, nummy goodness!
I love you egg! Forever and ever.
Eat the egg with a spoon, scooping it out of the shell and spreading it on your toast. It’s heaven in a tiny little egg.
Ingredients Instructions Fill a saucepan with enough water to cover the egg and bring it to a boil.
Make a very small crack at the bottom of the egg.
Lower the temperature so that the water reduces to simmer, using a slotted spoon gently lower the eggs into the water one at a time.
Cook the eggs for 6 minutes. Be sure to set a timer
While the egg is boiling make an ice water bath.
When the eggs are ready remove from water using a slotted spoon and gently lower into ice water bath. This shocks the egg and stops the cooking process. It also help to make peeling the egg easier.
To eat, use an egg cup take the cap off the tip using a knife or egg-cutter, eat it straight from the shell with some buttered toast for dipping.
Soft-boiled eggs should be cooked to order and eaten immediately.
I want chickens. I would move out to the country just so I could have chickens. But I go a little nutty out in the country. Nuttier then I already am, which is scary — or would that be just plain crazy? Maybe I am just a little cracked….get it?
{ 5 comments… read them below or add one }
Thank you for planning my breakfast. Word.
I have been searching for a recipe for soft boiled eggs!! Thank you for posting this! Except I have to wait 7 months to have these cause I just found out I’m pregnant!
My Maw Maw used to make these EVERY TIME we spent the night at her house — far too long since I’ve had one! Thanks for the reminder!
Happy to see your blog on soft-boiled eggs – a great not often appreciated favorite food and The Noshery used to be a popular family restaurant in Toronto, Canada in the 1960′s and 70′s.
This recipe is for one egg. Do any adjustments need to made for 4-6 eggs?