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