The Soft Boiled Egg
in Five Easy Steps

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After years of trying I have finally acquired the skill of frying an egg  without breaking the yolk. Still though, I can only manage to cook one egg at a time because I need to maneuver the pan every which way. Plus I need to use a lot of butter.  The soft boiled egg is a great alternative, simple, and tasty. The soft yolk keeps it tasting rich like a fried egg without adding the heaviness of butter (don’t get me wrong, I love butter, and use it a lot, but there are times when it just seems like too much). Plus this leaves you with out any messy pans which is always a perk.

There are two tricky parts (figuring out the right cooking time and peeling the egg ) which I initially  found so intimidating that I didn’t even want to try. However last thanksgiving my brother-in-law  cooked us up a bunch of these and made it look  easy.   I gave it a whirl and now these have  become an every day favorite.   Trust me, if I can manage it, you can too.

Making a Soft Boiled Egg in Five Easy Steps:

1. Bring water to a boil and add your eggs gently ( Alternatively you can put your eggs in and then raise the heat, I find it a little harder to keep track of the cooking time this way but with practice it is totally doable).  Occasionally you will have one crack when you put them in the water, usually it is still edible and as long as you add them gently this should happen fairly rarely.

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We are so lucky to have access to these beautiful farm fresh eggs.
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Ready to cook.

 

2. Time your cooking. This is one time that you really do need to use a timer. I use the one on my phone. I take my eggs straight from the fridge so they are cold when I put them in. I find that six minutes is exactly the right cooking time  that I need to get my whites mostly solid but keep the yolk soft. Cooking time will vary depending on the size of the egg and whether you start at room temperature or with cold eggs.  I learned to make these from my brothe-in-law and for him five minutes seems to be plenty. You may have to experiment a few times to figure out the right cooking time for you.

 

3. Remove your eggs and cool. I usually just put mine in a measuring cup of cold water. I don’t want them to actually get cold but I do want to stop them from cooking much further and cool them enough to not burn my hands when I peel them.

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4. Peel. This can be a bit bothersome especially if the egg and the shell are well adhered. Because the yolk is soft it doesn’t work to roll these or shake them in a cup of water (both methods for peeling hard boiled eggs. I just crack the end and peel them the old fashioned way. I have heard with practice you can peel them quickly with the swipe of a spoon but I haven’t learned to do this yet.

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5. Add a dash of salt and pepper enjoy with toast or a biscuit. To add a touch of fancy serve over a few leafs of arugula or other green.

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This is what your egg looks like if it gets a little smashed up in the peeling. Not as elegant but still edible.

 

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