Simplicity: Soft Boiled Eggs


Life has been complicated lately. So much going on…filled with very complex decisions like guiding my Hubby’s parents into assisted living. The journey was full of emotion but with a resolute of what was best for them.

Safety first. Happiness second.

They finally landed and we are all working on the happiness part but at least now, we can go to sleep knowing that they are safe.

Through all this, I have learned to appreciate the simple things in life.

Family. Food. Simple preparations.

I ran across an article in Cook’s Illustrated about making the perfect soft cooked egg. It’s been years since I’ve had a soft cooked egg! My Mom used to called them “3 minute eggs” when she would plunge them into boiling water for 3 minutes. Sometimes they were good, sometimes they were runny and gooey and sometimes I would have to close my eyes while eating them.

I haven’t had a soft boiled egg in years. Chalk it up to fear.

Cook’s Illustrated claimed to have the recipe down and I put it to the test. Over the weekend, I tried their recipe over and over again and every time – I had the perfect soft boiled egg.

So here you go.

The perfect soft boiled egg.

And simplicity in our complex lives.

Simplicity: Soft Boiled Eggs
A Kitchen Muse: 
Recipe type: breakfast
Cook time: 
Total time: 
Serves: 1
The perfect soft boiled egg
  • 1 large egg
  • 1 saucepan filled with an ½ inch of water
  1. Bring ½ inch of water in the bottom of a saucepan to boil.
  2. Gently lower with tongs into the boiling water a cold egg.
  3. Cover and boil for 6½ minutes (use a digital timer for accuracy).
  4. Remove with tongs and cool under cold water for 30 seconds.
  5. Remove top of egg and serve with toast points.


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9 comments on “Simplicity: Soft Boiled Eggs

  1. Terri Drogell on said:

    I just wanted to verify instruction #4. 30 minutes?

  2. That looks good..I may have to make some for my kids to try.

  3. Ellie @ Ginger Bear Kitchen on said:

    Soft-boiled eggs bring back such good memories for me. My mom used to make these for me as a kid and serve them in a little egg cup and sliced bread just like in your picture. She called them Dippin’ Eggs. Now when I make them for myself I like to scoop them out of the shell, rip my toast into bite-sized pieces and mix them together in a little bowl, letting the bread absorb the runny yolk.

    Thanks for bringing back some good memories. And the beautiful photo does this simple dish such justice!

  4. Just to be sure, the water doesn’t cover the egg, correct?

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