I have to admit, it took me far too long to even try a soft boiled egg. Probably something to do with growing up eating my eggs scrambled and drowning in American cheese. Though, honestly, I still enjoy a cheesy scramble… Now, I find myself imagining the history of the soft boiled egg which links us back to the lords and ladies of lore sitting around their wooden tables and enjoying their breakfast just the same as I do (minus Food Network on in the background).
There is something so satisfying in the simplicity of a soft boiled egg. From the very basic cooking method to the delicious, rich and creamy, yet essentially unaltered egg itself. This is the way eggs are meant to be eaten.
To cook the perfect soft boiled egg, you only need a heat source, pot of water, and eggs.
First, allow your eggs to come up to room temperature.
Bring your pot of water to a boil.
Reduce the water to a soft simmer.Place your eggs (no more than 4 or so at a time) gently into the simmering water.
Set a timer for precisely 5 minutes if you enjoy custard like whites and a runny yolk (add on a minute if you like firmer eggs). After which time, remove and run under cold water for 30 seconds.
Use a butter knife or egg topper** to cut off the top of your egg. Enjoy alone or with your favorite breakfast items.