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
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.
PERFECT SOFT BOILED EGGS
When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils
Provided by Bergy
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water to a rapid boil.
- add saltand keep it at a rapid boil.
- Prick the bottom (wider end) of the egg with an egg pricker
- Immerse in the boiling water and boil for exactly 5 minutes.
- Dash in cold water, crack & enjoy.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 1326.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
SOFT-BOILED EGGS IN THE MICROWAVE
After reading numerous articles on the subject of soft-boiled eggs, I came up with a recipe that gave consistent results that you will enjoy.
Provided by Chef Glen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with warm water and place cold eggs into the bowl, to keep from cracking when you cook them.
- Fill a microwave-safe bowl with water; add salt. Microwave on high power to boil, 1 to 1 1/2 minutes.
- Place warm eggs into the bowl of hot water and cover the bowl with plastic wrap.
- Place the bowl of covered eggs into the microwave and microwave on 60% power for 1 1/2 minutes.
- Remove from the microwave and transfer eggs to a bowl of cool water to stop the cooking process. Peel and serve.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 654.9 mg, Sugar 0.4 g
SOFT HARD-BOILED EGGS
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 12m
Yield 6
Number Of Ingredients 2
Steps:
- Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 71.5 mg, Sugar 0.4 g
SOFT HARD-BOILED EGGS
Provided by Ina Garten
Time 8m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
- Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
- Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
SOFT-BOILED EGGS WITH TOAST
This filling, protein-packed meal takes just minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Boil a saucepan of water. Slowly lower the eggs into the pan on a slotted spoon (to not crack on the bottom). Cook for 4 minutes. Remove and place in cold water. Meanwhile toast the bread and spread with butter.
- Scoop the eggs into a small bowl. Break the bread into pieces and add to the bowl. Sprinkle with salt and pepper. Stir the eggs and toast together until the toast is coated with yolk.
MARTHA STEWART'S SOFT BOILED EGGS 101
Make and share this Martha Stewart's Soft Boiled Eggs 101 recipe from Food.com.
Provided by dojemi
Categories Breakfast
Time 6m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place eggs in a pot and cover with water.
- Bring to a boil.
- Cover pot.
- Turn off heat for 6 minutes.
- Done!
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
SOFT-BOILED EGGS WITH CHORIZO SOLDIERS
Jazz up the soldiers for your dippy egg with sundried tomato paste and chorizo or vegetarian pesto - an easy and quick breakfast or brunch
Provided by James Martin
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 5
Steps:
- First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
- Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
- Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.
Nutrition Facts : Calories 413 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
INSTANT POT® EASY SOFT BOILED EGGS
Want to learn how to make soft boiled eggs to perfection in the Instant Pot®? Follow this quick and easy recipe that is ideal when you have to make loads of eggs in a very short time!
Provided by Fioa
Categories Breakfast and Brunch Eggs
Time 25m
Yield 6
Number Of Ingredients 2
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside the pot and then place eggs on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid.
- Place eggs in a bowl full of ice water until easily handled. Remove from water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 71.2 mg, Sugar 0.4 g
JAMMY SOFT-BOILED EGGS
To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Egg Breakfast Brunch Boil
Yield 4-8 Servings
Number Of Ingredients 1
Steps:
- Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
- Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
- Do Ahead
- Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
PERFECT SOFT-BOILED EGGS
Categories Egg Breakfast Quick & Easy Healthy Boil
Number Of Ingredients 2
Steps:
- Using a thermometer to know the temperature, heat a pot of water, deep enough to fully cover the egg with 2 cm of water, to 190 F (90 C). The volume of the water should be substantially more than the volume of the eggs, so that adding the eggs does not severely alter the water temperature. Using a slotted spoon place eggs, directly from the refrigerator, into this water bath. Maintain the temperature while they cook for 9 minutes (extra large egg; maybe 8 to 8.5 minutes for a large egg). Adjust the time according to personal preference. This plan is designed to avoid any unnecessary trouble, such as "let eggs warm to room temperature." It also avoids exposing the eggs to overly high temperatures: 190F (90C) is a recommended temperature for optimal eggs. My refrigerator is kept at 36F, based on the door display. I used an inexpensive digital "fork" thermometer to monitor the water temperature, and made small adjustments to the burner knob to get it to hold the desired setting (plus or minus 5F, or so). Since the yolk solidifies at a lower temperature than the white (158F versus 180F, according to McGee's "On Food and Cooking"), having the egg at refrigerator temperatures helps to have a runny yolk with a firm white.
AWAZE AVOCADO TOAST WITH SOFT-BOILED EGGS
Steps:
- For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you'll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.)
- For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs.
- Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves.
- Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.
- Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)
SOFT BOILED EGGS WITH SALTINES
Make and share this Soft Boiled Eggs With Saltines recipe from Food.com.
Provided by COOKGIRl
Categories Breakfast
Time 3m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
- Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
- For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
- Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.
Nutrition Facts : Calories 185.5, Fat 11, SaturatedFat 3.2, Cholesterol 423, Sodium 236.5, Carbohydrate 7.2, Fiber 0.3, Sugar 0.8, Protein 13.4
SOFT-BOILED EGGS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 1
Steps:
- Bring a deep saucepan filled with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan, and remove from heat. Let stand 4 to 6 minutes (to taste).
- To serve in shell, quickly crack at wider end with a knife, and remove top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart; then scoop egg out with spoon.
SOFT BOILED EGGS WITH CRISPY POTATO SOLDIERS
Steps:
- Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
- Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
- When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
- Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!
PERFECT SOFT BOILED EGGS
Make and share this Perfect Soft Boiled Eggs recipe from Food.com.
Provided by dangerousmezzo
Categories Breakfast
Time 12m
Yield 2 eggs, 1 serving(s)
Number Of Ingredients 2
Steps:
- Bring a pot of water to a simmer (small bubbles, not a rapid boil).
- Add eggs, cold from the fridge, and cook for seven minutes. Adjust heat to keep a consistent temperature going.
- Remove eggs from water and enjoy with butter and salt and pepper.
Nutrition Facts : Calories 176.6, Fat 13.3, SaturatedFat 5.5, Cholesterol 382.1, Sodium 175.5, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
SOFT-BOILED EGGS WITH PICKLED CHILES
These jammy eggs are a quick and beautiful addition to any cocktail party. Serve these soft-boiled eggs on a deviled egg tray alongside a martini.
Provided by Colu Henry
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Wash two 16-ounce (480 ml) wide-mouth Mason jars with lids well with hot, soapy water. Add the chiles, packing them in tightly, but leave enough room at the top of the jars to close them with ease once the liquid is poured in. In a saucepan, bring ½ cup (120 ml) water and the vinegar to a boil. Add the kosher salt and the sugar and simmer until the salt and sugar dissolve. Taste and adjust the seasonings to your liking. You may want it a bit sweeter or perhaps saltier; the journey to a perfect pickle brine is yours. Pour the hot brine over the chiles and seal the jars tightly. Allow the jars to come to room temperature then store in the refrigerator.
- Bring a large pot of salted water to a rapid boil. Gently lower the eggs into the pot and turn down to a simmer. Cook the eggs for 7 minutes if you like them jammy; a few minutes longer if not. Drain and run under cool water to stop them from cooking further.
- Peel the eggs and arrange them on a platter. Season with flaky salt and top each with a few chiles.
SOFT-BOILED EGGS WITH SEASONED SALT
Steps:
- Put enough water in a pan to cover the eggs and bring to a boil. Turn the heat down so the water is simmering gently. Lower the eggs into the water with the help of a spoon, one at a time. Set your timer for 4 minutes if you want the whites soft, 5-5 1/2 minutes if you want the whites almost set, and 6 minutes if you want them completely set.
- Meanwhile, mix the salt, pepper, and cumin together in a small bowl or saltcellar.
- As soon as the eggs are done, remove them, put them in egg cups, and serve immediately.
SOFT-BOILED EGGS WITH WATERCRESS AND WALNUT-RICOTTA CROSTINI
You don't need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens. In his book, "The Farm," he shared recipes from a year of cooking with largely farm-grown ingredients. Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.
Provided by Julia Moskin
Categories dinner, quick, weekday, appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a large heavy skillet, melt two tablespoons of the butter over medium heat. Add the bread slices and toast, turning occasionally, until both sides are well browned, 3 to 4 minutes. (Reduce heat as needed to prevent scorching.)
- Remove the bread and add the remaining tablespoon butter to the skillet. Add the walnuts and toast them, stirring, until lightly browned, about 3 minutes. Transfer walnuts to a food processor and let cool. Add ricotta, 1 tablespoon lemon juice and .5 teaspoon each salt and pepper. Pulse just until well combined.
- Place the eggs in a small saucepan and cover with lukewarm water. (Hot water on cold eggs will crack the shells.) Over high heat, bring the water just to a boil. Immediately turn off the heat, cover the pan and let stand for 2 minutes. Transfer the pot to the sink and run cold water over the eggs for about 30 seconds. Peel the eggs under cold running water
- In a bowl, toss watercress with the remaining tablespoon lemon juice and salt and pepper to taste. Spread walnut ricotta evenly over the toasts, then top with watercress. Place 1 egg on each toast and grind pepper on top. Using a small, sharp knife, gently cut each egg open to break the yolk, letting it run down to dress the watercress. Drizzle with oil, if using, and serve.
Nutrition Facts : @context http, Calories 1143, UnsaturatedFat 18 grams, Carbohydrate 150 grams, Fat 39 grams, Fiber 7 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 2017 milligrams, Sugar 15 grams, TransFat 1 gram
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