SOFT-BOILED EGGS

Soft-boiled eggs image

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

Time 5m

Number Of Ingredients 2

Ingredients

2 large free-range eggs, at room temperature
toast to serve

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