A Muse in My Kitchen
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.
- 1 large egg
- 1 saucepan filled with an ½ inch of water
- Bring ½ inch of water in the bottom of a saucepan to boil.
- Gently lower with tongs into the boiling water a cold egg.
- Cover and boil for 6½ minutes (use a digital timer for accuracy).
- Remove with tongs and cool under cold water for 30 seconds.
- Remove top of egg and serve with toast points.
