Here we are with our second post to our Back to the Basics, Egg Series. We talked about scrambling a couple weeks ago. Today we are talking about a favorite of ours, the “perfectly soft-boiled egg”.
I love soft boiled eggs, cooked just right, with a sprinkle of sea salt and fresh cracked pepper, served along side a chunk of warm crusty baguette. It is a simple breakfast that is so satisfying. I overdosed as a kid on soft boiled eggs, when I got sick once and the doctor instructed me to eat them along with chicken soup, everyday and it would cure me. It did work, but I never looked at a soft boiled egg, until my first trip to Germany. Each inn I stayed at offered perfect soft boiled eggs, bread, cheese, yogurt and ultra creamy coffee – very fond memories.
The key to the perfectly soft boiled egg, you ask? Is the time it is bubbling away in a saucepan. As well a tablespoon of white vinegar added to the water, seems to make the egg hold up better. We tried this recipe with and without vinegar. As well we tried it at 2, 3, 4 and 5 minutes. At all times without vinegar, the egg white and yolk, would break easier when removing from the shell. With vinegar, at ll the times, the egg held up nicely. Two minutes produced a watery egg, the white was the consistency of, well, how do you say this, snot. Four minutes, the white of the egg was a bit firmer but the yolk was getting a bit to dense for our liking. Five minutes, the white was pretty firm, and the yolk was getting very firm. Three minutes was perfect. The white was still soft but not snotty. The yolk was warmed throughout and still runny. The perfect soft boiled egg. In our opinion.
Recipe: Soft Boiled Egg
- 1 egg
- 1 tablespoon white vinegar
Take the egg out of the refrigerator 5 minutes before beginning to cook. Bring water to boil in a saucepan. Lower heat to a simmer, slowly and carefully add the egg; I use a ladle. Let the egg gently simmer for 3 – 5 minutes, depending on how soft you like your soft cooked egg. I like it on the runny side for dipping the bread, so I cook it for 3 minutes. Remove from the water, and run it under cold water, just long enough so you can hold it. Crack the egg in half. Serve in a shallow bowl. Sprinkle with salt and cracked pepper. Serve. Eat.
As a regular reader you know Lenny loves EGGS – any old way. When I saw this particular recipe, in an issue of Donna Hay, I knew that he would love this soft boiled egg pasta dish. The roasted garlic, cheese and sweet, spring peas made the dish perfect. As Donna would say, this dish was “Simple Made Simple” and ever so delicious!
** Don’t forget to check out our other delicious perfectly cooked egg dishes:
- Perfectly Scrambled Eggs for breakfast and a Green Garlic Torte for dinner
- Perfectly Fried Eggs for breakfast and a Fried Egg Sandwich for dinner
- Perfectly Poached Eggs for breakfast and a Frisee Salad for dinner
Recipe: Roasted Garlic Pasta with Peas and Egg
- 1/2 head garlic
- 1 egg
- 1/2 pound angel hair pasta
- 2 tablespoons olive oil
- 1/4 cup heavy cream
- 1/2 cup finely grated Parmesan
- 1/2 cup fresh english peas
- sea salt
- cracked black pepper
Preheat oven to 425. Wrap garlic in foil and roast for 15 – 30 minutes or until soft, tender and slightly golden. Squeeze garlic from skins and mash with a fork. Cover to keep warm and set aside.
Cook the eggs following the above directions. Drain and set aside to cool slightly before peeling.
Cook the pasta in a pan of salted boiling water for 3 minutes. Drain well and return to the pan. Add the olive oil and toss. Then add the cream, 1/2 of the Parmesan, garlic, salt and peas and toss to coat. Divide between serving plates, halve the eggs and place on top to serve. Sprinkle with remaining cheese. Serve. Eat.