How to Make the Perfect Soft Boiled Egg
One of my all-time favorite breakfast is a couple perfect soft boiled eggs. The perfect soft boiled egg should have a warm runny yolk with a firm egg white. It can be tricky to make, but if you follow these steps you will get the perfect soft boiled egg. Let me show you how.
Place eggs in a medium sauce pan. Fill the saucepan with water, covering the egg by about a half inch to an inch. Remove eggs and set aside. Bring water to a full boil on high heat.
Once the water is boiling, add baking soda. It will cause the water to bubble up a bit. This helps in the peeling process. I’ve also heard that adding a splash of vinegar in the water will help to make the eggs peel easier.
Reduce the temperature to medium high heat so that the water reduces to a rapid simmer. Then gently lower the eggs into the water one at a time. Allow the eggs to cook for about 6 minutes. Drain the hot water from the eggs and run them under cold tap water for 30-60 seconds.
To eat, in a chopping motion, cut the very top off of each egg. Use a spoon to scoop out the egg and eat immediately (porcelain spoons work extra great for this, but any old spoon will do). It is great with an accompanied piece of buttered toast for dipping into the yolk. If your egg shells are white, be careful not to eat the egg shell. It will be a rude awakening that’s not too tasty.
Now you know how to make the perfect soft boiled egg. That wasn’t too difficult was it? Please comment below if you try this method for the perfect soft boiled egg. I’d love to hear from you.
Enjoy the comfort of food!