All the beautiful sunny mornings the past week have meant more eggs from the hens and more motivation in the mornings for me. I also “found” my breakfast set. So one morning, when all the guys were gone, I decided to make myself a soft boiled egg for breakfast.
I grabbed my 1950s copy of Better Homes and Gardens and a couple of eggs and went to work.
A soft boiled egg only needs to “cook” for 2-4 minutes. Just enough time to make some toast while they cook. I set my timer and popped a couple of pieces of bread in the toaster.
Needless to say, my egg was more hard boiled than soft boiled. :o(
Take two: 2 and a half minutes were not enough and the white wasn’t cooked. Ewww!
Take three: 3 minutes is the perfect soft boiled egg.
Here’s the trick to the perfect soft boiled eggs (using my eggs and my stove)… ;o)
Cover 1-2 eggs with cold water in small saucepan.
Bring to a full rolling boil over high heat.
Cover. Remove from heat. Let sit for 3 minutes.
Run egg until cold water for 5-10 seconds.
Gently tap around narrow end of the egg with a butter knife to break the shell. Remove top and any broken shell.
Serve with strips of buttered toast.