For years, I have been making soft-boiled eggs for breakfast. When the eggs are organic, free-range, whatever, there’s nothing more pure in taste than a nicely turned out soft-boiled egg. The white is not runny but still tender and the yolk is warmed through and runny just enough. How to do it consistently?
I read somewhere a few years ago to boil eggs this way. Bring a small pot of water to a full boil without the eggs. This is the trick. Once the water is boiling, slowly lower two fresh eggs into the water. Set the timer to six minutes. (five if you like runnier eggs) When the timer goes off, pour the boiling hot water off into the sink and run the eggs under a cold water faucet. Drain and enjoy!
I like to sprinkle them with Maldon salt and cracked pepper. Sometimes I’ll add a dab of Chinese oyster sauce – a habit from my Dad who ate them that way every morning when it was prepared for him.
So, there you have it on this quiet, sunny, dry Sunday morning.
And good morning too!