How to Make a Soft-Boiled Egg

Dec 3, 2011 10:01 am

Dip into a soft-boiled egg - no hard feelings

how to make a soft-boiled egg
Photo: Larry Page on Flickr
Soft boiled eggs are no yolk. Kidding - they're all yolk!
 

Boiled eggs, be they hard or soft, make an excellent breakfast. Truth be told, I like soft-boiled for breakfast and hard-boiled for lunch. There's an enormous difference: one's for eating and one's for dipping. You can't really peel and eat a soft-boiled egg, it'll...well, just try for yourself. But put a tarp or something down first.

The classic accompaniment to a soft-boiled egg with its top sliced off is a warm slice of buttered toast cut into sticks, or "soldiers," as they're called in the U.K. They fit perfectly into the top opening for a dip in warm, creamy yolk. It's brilliant.

Without further ado, here's how to make a soft-boiled egg.

Servings: 1 egg

Ingredients

1 egg
Directions: 
  1. Bring egg to room temperature by allowing it to sit outside the fridge for 15-20 minutes.
  2. Gently place in a pot and fill with water until egg is just covered.
  3. Bring water to a boil over high heat, cover with a lid, then turn heat off and let sit for 4 minutes.
  4. Transfer egg from water to an egg cup.
  5. Using a sharp knife, slice off the pointy end of the egg and serve immediately with toast "soldiers."
Level of Difficulty: 
Easy
Cooking Time: 
4 minutes
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