Soft-boiled eggs are one of my very favorite breakfasts, and one that I eat the most often! (don’t worry, the shells are only on the above eggs for photo purposes! When making this recipe, you should remove the shell before serving)
The other morning, I was enjoying my soft-boiled eggs with buttered toast and a cappuccino when I asked on Twitter if anyone would be interested in learning how it’s done—to my surprise, many of you said YES! Well fellow egg loving friends, this post is for you.
Soft-boiled eggs are the perfect combination between poached eggs and hard-boiled eggs. I love them because it gives me the opportunity to dunk my bread stick (the “soldier”) into the deliciously thick and runny yolk. I also feel so dignified eating them in cute little egg cups (the above cups are from Etsy!)—it may sound silly, but it really starts my day on a positive note!
I’m lucky enough to buy my eggs straight from a local farm. Well, straight from my hair stylist across the street who gets them delivered straight from the farm, that is.
I have to say, it’s pretty cool to have both your hair girl and your egg girl a stone’s throw away….what more do you need in life?
So, once you learn the timing on soft-boiled eggs, you’ll be making these for yourself almost daily! They are so easy! All you do is bring a pot of salted water to a boil on the stove, carefully drop in your eggs, then cover the pot tight and reduce heat to low.
Then, set your timer for five minutes:
The timer is going, make your coffee and stick your bread in the toaster! I like a five minute egg, but some people prefer their eggs to be a little less runny. If that’s you, set your timer for six minutes!
When the timer goes off, the eggs are done so quickly grab ‘em and run them under cold water. Then gently peel them (unlike my photo…haha) and either smash them with a fork in a bowl or eat them all dignified like out of an egg cup with your pinkie in the air. These are also great for dinner! Last night I had them over another (I know…I know…) kale salad and it was lovely.
As for your toast, butter it then cut it into sticks for dippin’. Or at least that’s what the Brits tell me. Apparently, the buttered bread sticks look like soldiers standing at attention. I like it!
And now, on a totally irrelevant and unrelated note, after watching way too many youtube videos on the subject, I finally tried out the “sock bun” yesterday.
It scared me.
And I think it would have scared my sweet little yoga students, too, if I would have showed up like this to teach yesterday afternoon.
Some people can pull the look out wonderfully, but as for me….I’ll stick with a ponytail. The sock bun is just….too much on me. Just too much.
How to Make Perfect Soft-Boiled Eggs (Eggs & Soldiers)
2 slices whole-grain bread
1 tbsp butter
Bring a large pot of salted water to a boil on the stove. Once boiling, carefully (!!) set the eggs in the water. Cover and turn heat to low. Set your timer for five minutes (six if you like thicker yolks).
Meanwhile, toast your bread then smear with butter. Cut into one-inch sticks (“soldiers”).
Gently remove the eggs from the water when the timer goes off. Immediately run under cold water. Peel carefully. Set eggs in a cute egg dish or smash in a shallow bowl. Dip toast in yolks and enjoy!