Cookbook:Soft Boiled Eggs

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Soft-boiled eggs, a nice way to eat poached eggs without a plate, takes about 7 minutes to prepare. Often served with buttered toast, perfect for dipping into the runny yolk.

Ingredients[edit | edit source]

Equipment[edit | edit source]

  • A small saucepan (1 - 2 quarts / litres)
  • A small spoon or teaspoon
  • Gas or electric stove, at medium-high to high heat
  • A sharp pin or tack (optional - see method 2)
  • A slotted spoon (optional - see method 2)

Procedure[edit | edit source]

There are several popular ways to make soft-boiled eggs. Here are the most common ones.

Method 1[edit | edit source]

This is a method used widely in France that almost invariably leaves the yolk soft and runny but not watery.

  1. Using eggs which are more or less at room temperature (i.e., not straight from the refrigerator), place in water that has been brought to a "furious" boil.
  2. After one minute, remove from heat and allow eggs to stand in the hot water in the pan for 5 minutes.

Method 2[edit | edit source]

  1. Fill the pot ¾ full with water and set on stove top to boil.
  2. Using the pin, poke a small hole on the larger end of the egg.
  3. When the water is boiling, use the slotted spoon to lower the eggs into the pot.
  4. Let the eggs boil for 4-6 minutes (5 minutes for soft yolk, 4 minutes for runny).
  5. Remove the eggs with the slotted spoon.

Method 3[edit | edit source]

  1. Mix ½ tsp salt into enough water to cover your eggs, and bring the water to a soft boil.
  2. Put your eggs in the water and boil for 4-5 minutes.
  3. When they're done, immediately run them under cold water so they stop cooking.

Method 4[edit | edit source]

  1. Bring water to a rolling boil
  2. Put eggs in water
  3. Remove from heat, cover pot.
  4. Let Sit for 8 minutes

Method 5[edit | edit source]

  1. add 1/2 tsp of salt in cold water
  2. boil eggs in water for 6 mins
  3. remove from heat, cover pot
  4. let it sit for 3-5 minutes then serve, but
  5. put them in cold water before serving will make the task of taking egg shells off easy

Method 6[edit | edit source]

This method uses steam to cook the whites firmly while still maintaining a perfectly cooked, runny yolk. It produces consistent results every time.

  1. Bring about 1 inch of water to a rolling boil in a pot. You want just enough water to create steam & not evaporate.
  2. Add eggs very carefully, with a long spoon if necessary. Beware... Steam is hot!
  3. Cover with a lid and let boil/steam for 6 to 6 1/2 minutes, depending on how runny you want the yolks.
  4. Immediately remove pot from heat, drain hot water & rinse eggs under cold water for about 30 seconds. Ready to serve.

Serving[edit | edit source]

Serve soft-boiled eggs in an upright stand, ideally an egg cup, so that the interior does not leak out.
  1. To serve, place eggs on an egg cup, shot glass, or anything that will allow the egg to stay upright.
  2. Using the small spoon, repeatedly tap the top of the eggs until an area the size of the spoon is cracked
  3. Dig the spoon across the bottom of the cracked area to remove the top.
  4. Use the spoon to eat from the egg shell and/or cut toast into strips and dip into the egg.