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Whatever happened to the soft-boiled egg? Poached and fried eggs have pushed it to the sidelines. But there’s really nothing simpler. The soft-boiled egg was important enough to spawn an industry of cutsy eggcups to hold the hot shells, egg scissors to slice off the tops, and fanciful egg timers to reach the perfect consistency—all fun, but not essential—so it’s high time you rediscovered its delights, accoutrements or not. Here are five tips for perfection:
- Stick A Pin in It: Soft-boiled eggs can crack easily. Although not everyone agrees, I’ve found it helpful to make a tiny hole with a pushpin in the wider end of the egg, before submerging it in the hot water.
- Go Gently: Bring 2 inches of water to a boil in a pot, then turn it down to a simmer before you lower your egg—in the shell and cradled in a slotted spoon—into the water.
- Rumble Not: Cook the egg at a slow simmer; you should see a few bubbles rise to the surface, but not enough to hear the shell knocking against the bottom of the pan.
- Don’t Forgetaboutit: Use a regular kitchen timer, not an adorable flea market find. Gently cooked eggs take longer. Figure on 5 to 6 minutes for a runny yolk, 7 to 8 for barely set. And transfer it to a bowl of cold water for 1 minute to stop the cooking.
- Soldier On: Have ready buttered toast, cut into strips—toast soldiers—for dipping into the runny yolk. Or take a tip from my father, who scooped the egg into a tea cup, added butter and pieces of soft bread, and mooshed it altogether.
I’m a four minute girl myself – gives me a runny yolk and a beautiful set white. For a real treat have some spears of asparagus and dip them in. Or Gentlemen’s Relish (anchovy butter) on toast soldiers. But my real top tip would be a great egg. It makes so much difference to have eggs from outdoor hens who have had access to grass. My nephew is doing PhD research at the moment on the affect of grass on omega levels in eggs – and apart from health and animal welfare benefits, it makes them beautifully yellow and taste such a cut above.
I like to start the eggs in cold water, bring to a boil, cover and let simmer for about 3 or 4 minutes. The key is to dump the eggs in an ice bath afterwards, so they yolks don’t overcook.
Starting with cold water also helps with breakage because you don’t have to work about cracking the shell when you drop the eggs in the water.
Sarah, your suggestion of asparagus spears is terrific! Why didn’t I think of that? And I agree, outdoor hens make delicious eggs.
Marcus, I’ll have to try your method. It makes a lot of sense.
Kemp, I learned the same method from my father as you did from yours, except we added crisply cooked bacon.
I raise 5 free range hens.. love their large healthy brown eggs.. I place the eggs in a vegetable steamer basket set in about 2 inches of water in a medium sauce pan and steam them for 8 minutes.Remove from heat suberge the basket in cold water for a few minutes
The shells come off easily this way.
I find that starting the eggs in the boiling/simmering water is a better guarentee of consistent results. I bring my eggs to room temperature by putting them in warm water until the water boils which helps with cracking (if I’m too lazy to do the pin trick-I know, I know too lazy for a 2 second action…sad but true).
And I find I like my eggs at 4 minutes too–by 5-6 minutes the yolk is getting too firm for my liking.
However you do it it truly is one of the most delicious, simple treats ever!
I agree with Marcus, use the same procedure. I have moved often and found that timing is critical and you have to find the right timing for each pot and stove. I eat soft eggs almost daily. :)
I like to make a soft boiled egg, scoop it out of the shell into a small dish that has a half a dozen corsely broken Ritz crackers in it. Add salt, pepper and a dab of butter.
I second Marcus’s method, but I turn off the heat when the water starts boiling, cover the saucepan,and the egg cooks in the residual heat. The timing depends on the size of the egg – jumbos take longer than standard large. Allow a little more time for duck eggs, too.
A pressure cooker is perfect for “boiling” (steaming) eggs. Cook 2 minutes on low for soft, and six minutes on low for hard-cooked eggs that peel perfectly, no piercing needed. It works great whether they are fresh or old! I learned this trick from hippressurecooking.com.
Addendum: use a steamer basket for holding the eggs above the water in the pressure cooker.
The best part about soft boiled eggs is using a different, adorable, collectable egg cup very morning ~ brings a smile to my face as the sunny yolk slips down my throat. :~)
I buy my eggs from a local farmer and they are HUGE. I start the in cold water and set the timer for 5
minutes once the water begins to boil.They are perfect. for dipping soldiers.
If you have never had Coddled Eggs, try them. Add your choice of spices, veggies, meat, for a special treat.
Good eggs Are the key. We raised our own and I still do. I agree with the 4-5 minute rule. My momma would always make these for me when I was not feeling well. Scoop the egg out into a tea cup, generous amount of butter and crushed saltines. Sublime.
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