An apt symbol of a new year, the egg represents many ideas.
Mostly though, I just like to eat them.
The soft-boiled egg is a beautiful thing. I also find them easier to make than poached, fried, or even hard-boiled eggs. That may seem strange, but I’m a strange bird. (Scrambled eggs, whisked or otherwise, remain a specialty, so that’s still the simplest method I use, but these soft-boiled tips may make for an easy alternative.)
Here’s what I do: boil a small pot of water, using just enough water so it will barely cover the eggs. It should rise to a medium boil, bubbling but not too violently. Carefully lower three eggs into the pot, turn down the heat a bit so a low boil remains, and cover loosely. Start a timer for exactly seven minutes. When it’s done, carefully put the eggs into an ice bath to stop the cooking immediately. After the eggs have cooled for a bit, gently tap each with a spoon around the center to break the shell, and peel away. The seven minutes and medium to low boil seem to be the keys here. It took some practice, but now they come out pretty consistently. This is also the most delicious form of cooked eggs – the yolk is wonderfully runny, like some rich buttery sauce, and the white is tender and moist. It’s enough to sprinkle with a bit of salt and pepper for an easy protein-rich snack, or use them as accents on many sorts of dishes. I find them especially good for lifting up a plate of leftovers.
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