The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk. Making perfect soft-boiled eggs is slightly trickier than hard-boiled eggs. Here’s a guide to show you exactly what you need to do including cooking and peeling the egg properly.
1. Start with the best quality egg, preferably organic, from free-range hens or from the farmers’ market. Serve these in classic fashion, with buttered toast points for dipping.
2. Timing – Cooking a good soft-boiled egg really comes down to careful timing. Don’t just glance at the clock to time your eggs — set a timer. Using a timer is the best way to get consistent results. If you’re just cooking one or two eggs, five minutes is perfect for a runny yolk. Cook as long as seven minutes for a more firmly set, but still spoonable, yolk.
3. Temperature – Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and only then begin timing. Again, when cooking one or two eggs, five minutes is perfect for a runny yolk, or cook seven minutes for a more firmer, but still spoonable, yolk. If you’re cooking three or four eggs, add an extra few seconds to your timing.
4. You can use a spoon, small knife, or egg cutter to open the egg and scoop out the food or dip your toast right into the yolk. Either way, eat the egg while it’s still warm and runny!
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Quiche – The Open Face Tart
- 2 eggs
Bring water to a boil: Fill a saucepan with a few inches of water and set it over high heat. Let the water come to a rolling boil.
Fill a saucepan with a few inches of water and set it over high heat. Let the water come to a rolling boil. Reduce the water to a rapid simmer: Using a slotted spoon, carefully lower eggs into water one at a time Reduce the water reduce to a rapid simmer.
Cook the eggs for 5 to 7 minutes: For 1 or 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. For 3 or 4 eggs, add a few extra seconds to your timing. (For more than 4 eggs, cook in batches.)The larger the egg size, the longer it will take to cook. Remove the eggs with a slotted spoon. Run under cold tap water for 30 to 60 seconds so they are easier to peel. Eat while the egg is warm.
Method 1-Remove the top off the egg: Set the egg upright in an egg cup or a small ramekin filled with rice. To remove the cap, use an egg-cutter or or gently crack the shell all the way around the narrow end with a small knife.. Eat the egg straight from the shell with a small spoon or toast for dipping.
Method 2- Let the eggs cool slightly before peeling. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.The inside will still be runny. More firmly cooked eggs can be cracked, peeled like a hard-boiled egg, and served on toast.
Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.