Soft Cooked Dipping Eggs Recipes

SOFT AND CREAMY SCRAMBLED EGGS

Steps:

• Melt the butter in a medium non-stick pan over medium-low heat.
• Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
• When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
• Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
• When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

BASIC SOFT BOILED EGGS

Steps:

• Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
• Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
• Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
• Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.

SOFT-COOKED DIPPING EGGS

Steps:

• 1. Place the eggs in a single layer in a deep saucepan with enough water to cover eggs at at least an inch.
• 2. Bring water to a boil over high heat. Immediately remove pan from heat to stop boiling. Cover the saucepan and let eggs stand in water for 2 to 4 minutes until cooked as desired.
• 3. Drain the water and immediately run cold water over the eggs to cool them a bit. Place each egg into an egg cup.
• 4. Toast the bread and spread with butter. Cut toast into 1-inch strips.
• 5. Crack the tops off eggs with a knife. Salt and pepper eggs as desired. Serve toast strips with eggs for dipping into soft yolks.

PERFECT SOFT COOKED EGGS

Steps:

• 1. Set eggs out so they are not ice cold when you start to cook them.
• 2. Put enough water in a sauce pan to cover the eggs. Add the vinegar. The vinegar will prevent the eggs from seeping all over if they crack.
• 3. Bring water to a soft boil, and with a spoon lower the eggs in one at a time.
• 4. Set your timer immediately for 6 minutes exactly. Now would be a good time to start the toast or english muffins.
• 5. When 6 minutes are up, drain off water and fill pan with cold water.
• 6. Shell eggs by dipping in the colder water from time to time so you can handle them. I keep a paper towel handy to dry the egg a little before I put it on toast.
• 7. Put one egg on each slice of buttered toast.

SOFT BOILED EGGS

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.