Best 4 Easy Soft Boiled Egg Recipes
Soft-boiled eggs are a delicious and versatile breakfast or snack. With a tender, creamy yolk and a slightly firm white, they offer a balance of textures and flavors that can be enjoyed on their own or used as an ingredient in a variety of dishes. This article provides three easy recipes for soft-boiled eggs, each with its own unique twist. From the classic method to variations that involve steaming and baking, these recipes offer a range of options to suit your preferences and cooking style. Whether you're looking for a quick and simple breakfast or an elegant appetizer, these soft-boiled egg recipes are sure to satisfy.
Here are our top 4 tried and tested recipes!
EASY SOFT-BOILED EGG
A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- In a medium-size saucepan, bring 3 inches water to a boil. Add egg, cover, and remove pan from heat. Let stand 5 to 6 minutes. To serve, crack one end of egg and peel off some shell, then scoop out egg with a spoon.
Nutrition Facts : Calories 72 g, Fat 5 g, Protein 6 g
MARTHA'S SOFT-BOILED EGGS
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.
SOFT BOILED EGGS
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 2
Steps:
- Fill a medium sized saucepan with water and bring to a rolling boil.
- Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
- Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.
Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium
PERFECT BOILED EGGS
If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I've got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs - technically steamed, as they cook in just an inch of water - will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 10m
Number Of Ingredients 1
Steps:
- Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
- Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
- Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.
Tips:
- Use fresh eggs for the best results. Older eggs are more likely to have a thin and watery white, which can make it difficult to achieve a soft-boiled egg.
- Bring the water to a boil before adding the eggs. This will help to prevent the eggs from cracking.
- Gently lower the eggs into the boiling water using a spoon. Do not drop the eggs into the water, as this can also cause them to crack.
- Set a timer for the desired cooking time. For a soft-boiled egg, cook for 6-7 minutes. For a medium-boiled egg, cook for 9-10 minutes. For a hard-boiled egg, cook for 12-13 minutes.
- Immediately transfer the eggs to an ice bath after cooking. This will stop the cooking process and prevent the eggs from overcooking.
- Peel the eggs under cold running water. This will make it easier to remove the shell.
Conclusion:
Soft-boiled eggs are a delicious and versatile breakfast, lunch, or snack. They can be enjoyed on their own, or used as an ingredient in other dishes. With a little practice, you can easily achieve perfectly soft-boiled eggs every time.
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