Tag: gordon ramsay soft boiled egg

The Perfect Soft Boiled Egg

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

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Soft Boiled Egg over Vegetable Sauté and Toast

Soft Boiled Egg over Vegetable Sauté and Toast

by Pam on June 20, 2013

Yes, I am still on a soft boiled egg kick. I made this recipe for lunch and absolutely loved it.  I really like the combination of eggs, tomatoes, and asparagus and I love caramelized onions with everything so this recipe made me very happy. I decided to do a quick sauté of the veggies while the egg boiled and the toast cooked. I piled them together and ate every single bite. It was a healthy, flavorful, and filling lunch that I enjoyed immensely.

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

While the veggies are cooking, prepare your soft boiled egg.  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.

Place the toast into the toaster.

Run the saucepan and egg under cold water until the egg is cool enough to be handled. 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.

Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!



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Soft Boiled Egg over Vegetable Sauté and Toast




Yield: 1

Total Time: 15 min.



Ingredients:

2 tsp olive oil
1/2 small sweet yellow onion, sliced
4 spears of asparagus, wooden ends removed and cut into thirds
Handful of grape tomatoes
1 egg
1 piece of leftover bread or toast, toasted

Directions:

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until softened. Add the asparagus and tomatoes then cook, stirring often, for 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.

While the veggies are cooking, prepare your soft boiled egg. 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.

Place the toast into the toaster.

Run the saucepan and egg under cold water until the egg is cool enough to be handled. 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.

Place the piece of toast down on the plate, spoon the veggie mixture over the toast. Add the peeled egg then carefully slice down the center of the egg with a knife, season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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