Soft Boiled Eggs With Seasoned Salt Recipes
SMASHED EGGS ON TOAST
Simple, yet luxurious, these smashed eggs on toast make a great breakfast or brunch option that is flavorful and filling! Spread a thin layer of mayonnaise and lemon juice on your favorite bread, then top with 7 minute soft boiled eggs. Use a fork to smash, then add the toppings you love most: fresh herbs, flaky sea salt, black pepper, smoked fish, chili flakes, sriracha. Endless possibilities!
Provided by Ari Laing
Time 22m
Number Of Ingredients 14
Steps:
- Cook the eggs. Bring water to a boil in a medium sauce pan, then add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
- Prepare ice bath. While the eggs are cooking, fill a large mixing bowl with ice water. Remove the eggs. As soon as the timer goes off (or a little before -- err on the side of undercooking!), quickly transfer the eggs to the ice bath. Allow to cool for about 5 minutes.
- Peel the eggs. Once the eggs are cool enough to touch, lightly tap the shells on a counter on all sides, then gently peel. Set aside until needed.
- Toast bread. Grab your favorite artisan bread, then slice into pieces about ½" thick. Toast, then set on plates.
- Mix the mayo. In a small bowl, combine mayonnaise and lemon juice. Spread a thin layer on each slice of bread.
- Smash the eggs. Place one peeled, soft boiled egg on top of each piece of toast. Cut in half, then use a fork to smash.
- Garnish and enjoy. Season each piece of toast with a generous pinch or two of flaky sea salt, then garnish with fresh dill, micro greens, freshly cracked black pepper, and any additional toppings. Enjoy immediately!
Nutrition Facts : Calories 198 kcal, Carbohydrate 14 g, Protein 12 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 248 mg, Sodium 310 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MARTHA'S SOFT-BOILED EGGS
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
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-BOILED EGGS WITH SEASONED SALT
Steps:
- Put enough water in a pan to cover the eggs and bring to a boil. Turn the heat down so the water is simmering gently. Lower the eggs into the water with the help of a spoon, one at a time. Set your timer for 4 minutes if you want the whites soft, 5-5 1/2 minutes if you want the whites almost set, and 6 minutes if you want them completely set.
- Meanwhile, mix the salt, pepper, and cumin together in a small bowl or saltcellar.
- As soon as the eggs are done, remove them, put them in egg cups, and serve immediately.
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- Bring a pot of water to a boil. The pot only has to be big enough to hold the eggs and deep enough to cover them. Once the water comes to a boil, lower the heat to a simmer.
- Add the eggs carefully to the pot. I use a slotted spoon and place them in quickly but tenderly. You don’t want to make poached eggs!
- Cover the eggs and start your timer for five or six minutes depending how runny you like your eggs.
- While the eggs are cooking, get the toast started. You can butter the toast or not and then cut it into 1-inch slices also known as “soldiers” and I have no idea why they call them that. You cut the toast into strips for dipping into the delicious runny eggs yolks.
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- Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
- Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.
- Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.
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