When I was growing up we were unique in that, big yummy breakfasts were reserved for school days. On school day's my mom would whip up bacon, sausages, pancakes, French toast, scrambled eggs, etc. She was a firm believer in breakfast being the most important meal of the day and she served us a breakfast feast every morning (thank you Mom!).
It was on the weekends that we were left to our own breakfast devices, cereal, ego waffles, doughnuts from the local coffee shop; because we were not to bug Mom on a Saturday morning. That was her time to rest and recharge.
From what I can gather based on speaking with my friends growing up was that we had the opposite arrangement than most families. Big fancy breakfasts on the weekends and quick and easy during the week.
One of my favorite things that my mom would make for breakfast on a school day was an egg in a glass – basically you take a piece of buttered toast rip it up into bite sized pieces and place it in an empty water glass, top it with two peeled soft boiled eggs, and mix it all up. Each piece of toast gets perfectly coated in that yummy runny yolk, basically it is amazing.
And while I love me a fried or poached egg, I always crave that firm white with the barely set runny middle of a perfectly soft boiled egg. This may or may not be due to the fact that I had a bizarre fear of under cooked egg whites as a child.
But anyway – after lots of recipe stalking I have finally found the best recipe for perfect soft boiled eggs. And because I love you all so much, I’ve decided to share :)
Perfect Soft Boiled Eggs
Adapted from Bon Appétit
- 4 to 8 eggs
Bring a large sauce pan of water to boil over medium high heat.
Once the water is at a gentle boil use a slotted spoon or spider to carefully lower your eggs into the water one at a time.
Cook for 6 minutes adjusting the heat to remain at a gentle boil. For a runny yolk cook for 6 minutes, for a firmer but still jammy yolk cook for 6 ½ , and for just shy of hard boiled cook for 7 minutes.
Using your slotted spoon or spider carefully transfer the eggs to a bowl of ice water and chill for 2 – 3 minutes.
Gently roll the eggs on a cutting board to crack the shell and peel carefully. Rise the egg with water to get off any small bits of shell and pat dry.
Serve as desired, shown here on a piece of whole grain toast with butter and four fruits jam. On an English muffin or egg in a glass style. a healthy pinch of salt and pepper encouraged!