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 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
BASIC SOFT BOILED EGGS
Soft boiled eggs bring back memories of breakfast in bed and the fun of dipping sliced toast or "soldiers" into a golden well of egg yolk. This method is guaranteed quick and foolproof!
Categories Breakfast
Time 8m
Yield Serves: 1
Number Of Ingredients 3
Steps:
- Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
- Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
- Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
- Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.
Nutrition Facts :
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.
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
GOLDEN NOODLE SOUP WITH SOFT-BOILED EGGS
Kids can learn how to cook noodles and boil an egg with this simple noodle soup recipe. If they like spice, they can add chilli too
Provided by Cassie Best
Categories Lunch, Starter
Time 30m
Number Of Ingredients 24
Steps:
- Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
- Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked - test one noodle to see if it's done. Drain the noodles and drizzle over 1 tbsp oil while they're in the colander. Toss the oil through the noodles to prevent them from sticking together.
- Peel the garlic cloves and crush them to a paste using a garlic crusher.
- Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
- Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
- Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
- Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.
Nutrition Facts : Calories 714 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2.7 milligram of sodium
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 - BANTAM EGGS (MINIATURES)
This is basic but a useful reference for these delicious miniature eggs! I was suprised that I could not find directions on how to boil these to perfection, so I worked it out with trial-and-error. Here is the result... perfectly runny yolk, solid albumen!
Provided by Zannah
Categories Breakfast
Time 4m
Yield 2 eggs, 1 serving(s)
Number Of Ingredients 3
Steps:
- Bring a saucepan of water to the boil - enough water to cover the eggs.
- When it has reached a rolling boil, gently drop the eggs in using a tablespoon.
- Now, wait for the water to come back to a rolling boil - approximately 45 seconds!
- Keep the water going for exactly 2 minutes 30 seconds. Remove the eggs.
- Serve these eggs with toast soldiers and a pinch of salt and freshly ground black pepper - yum!
Nutrition Facts :
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
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
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
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