Soft Boiled Eggs Recipes

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SOFT BOILED EGGS



Soft boiled eggs image

Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise

Provided by Miriam Nice

Categories     Breakfast, Brunch

Time 5m

Number Of Ingredients 2

2 large free-range eggs, at room temperature
toast to serve

Steps:

  • Fill a medium sized saucepan with water and bring to a rolling boil.
  • Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
  • Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium

MARTHA'S SOFT-BOILED EGGS



Martha's Soft-Boiled Eggs image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

4 large eggs
Coarse salt and freshly ground pepper

Steps:

  • Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

SOFT HARD-BOILED EGGS



Soft Hard-Boiled Eggs image

Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 12m

Yield 6

Number Of Ingredients 2

1 ¼ cups water
6 large cold eggs

Steps:

  • Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 71.5 mg, Sugar 0.4 g

PERFECT SOFT BOILED EGGS



Perfect Soft Boiled Eggs image

When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils

Provided by Bergy

Categories     Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 3

4 large eggs
1 teaspoon salt
6 cups water

Steps:

  • Bring the water to a rapid boil.
  • add saltand keep it at a rapid boil.
  • Prick the bottom (wider end) of the egg with an egg pricker
  • Immerse in the boiling water and boil for exactly 5 minutes.
  • Dash in cold water, crack & enjoy.

Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 1326.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

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