The Perfect Soft Boiled Egg

by Pam on May 23, 2013

The older I get the more I love eggs – especially over easy, poached, or soft boiled.  I recently realized that I had never made a soft boiled egg as an adult but I remember my mom making them them a lot when I was younger. She would boil the egg then add a dab of butter, salt, and pepper into a small dish before peeling the egg and putting it into the dish and mixing it all up. I remember dipping my toast into the perfectly cooked egg mixed with the butter and I LOVED it! I decided to try making a soft boiled egg and after a few attempts I think I have found the way to make a perfect soft boiled egg. The whites are cooked but the yolk is still runny. I serve it on buttered toast and it is absolutely delicious.

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handles. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on a piece of buttered toast, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

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The Perfect Soft Boiled Egg

Yield: 1

Cook Time: 6 min.

Ingredients:

1 egg
1 piece of bread, toasted & buttered
Sea salt and freshly cracked pepper, to taste

Directions:

Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handles. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg. Once it is peeled, place on a piece of buttered toast, slice down the center with a knife, season with sea salt and freshly cracked pepper, to taste then dig in. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

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