So there's something about this breakfast ritual that makes my day. I love that you have to slow and sit down to eat and this. I love that it needs it's own special cup to hold it just right. Also, one of the greatest, simplest joys in life is to break into a beautiful egg yolk. It is my very own food porn. Maybe it's my mom's fault for constantly serving me sunny side up eggs with soy sauce and loads of pepper with crusty french bread. I always find myself chasing around the last buttery bits of yolk with a piece of toast.
This method is just a little more civilized. A perfect soft boiled egg has tender, just cooked whites, and a runny yolk. You should be able to cut the top off, and pierce the yolk with spoon. Sprinkle with salt and pepper as you go, dip in your toast soldiers and scoop it right out the shell morsel by morsel.
- Boil your water in a small saucepan, you want enough water to just cover however many eggs you want to boil. You want the bubble to softly roll.
- Very carefully lower your eggs in the water with a slotted spoon. Be gentle! Lower it down all the way to the bottom and then try to roll it off your spoon. Otherwise your egg will crack and you'll end up with a hard boiled egg with water in it. Set timer for 5 1/2 minutes.
- Remove pot from heat and run cold water in the pot until the water is cool enough to touch. Dry your eggs.
- Place in egg cups. Tap the edge of a sharp knife on the side and simply cut the top off. Sprinkle with salt and pepper. Make some toast soldiers to dip and you're on your way to eat a perfect soft boiled egg!