Soft boiled eggs
I love soft boiled eggs. They're versatile, beautiful, easy to make, and most importantly, delicious. They make perfect toppers to dishes like salads, and the brunch sandwich in the picture above. Cook time depends on how runny you want them.
Soft boiled eggs
I love soft boiled eggs. They're versatile, beautiful, easy to make, and most importantly, delicious. They make perfect toppers to dishes like salads, and the brunch sandwich in the picture above. Cook time depends on how runny you want them.
Cooking Instructions
- 1
Lay the eggs carefully into a pot of boiling water. Make sure the water covers the eggs completely. Boil for 4 1/2 minutes for super runny yolks and barely set whites, or up to 6 minutes for jammy yolks and fully set whites. I usually go with 5 minutes.
- 2
Move the eggs to an ice bath, or a bowl under running cold water. Let them cool completely.
- 3
Tap the eggs lightly all over with the back of a spoon. Peel them, starting at the fat end, under running cold water. As you'd expect, the less cooked the eggs the more delicate this process.
- 4
To make the sandwich in the picture, slather a slice of toasted sourdough with some chipotle mayo (mayo with a few dashes of chipotle powder and a pinch of salt), avocado slices, bacon, and a 5 minute egg.
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