Soft Boiled Eggs Bantam Eggs Miniatures Food

PERFECT SOFT BOILED EGGS

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.

SOFT BOILED EGGS WITH SALTINES

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.

PERFECT SOFT BOILED EGGS

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.

SOFT BOILED EGGS - BANTAM EGGS (MINIATURES)

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!

MARTHA STEWART'S SOFT BOILED EGGS 101

Steps:

• Place eggs in a pot and cover with water.
• Bring to a boil.
• Cover pot.
• Turn off heat for 6 minutes.
• Done!

SOFT BOILED EGGS

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.

SOFT BOILED EGGS WITH PESTO

Steps:

• Carefully place the two eggs in a saucepan of rapidly boiling water.
• Boil for 3 1/2 minutes.
• Shell the eggs and place eggs in a small bowl.
• Cut up the Italian bread into small cubes. (If you want to butter the bread first, go ahead.).
• Add the bread cubes to the eggs.
• Stir in the pesto.
• Garnish with cracked black pepper and serve immediately.

SOFT BOILED EGGS WITH ASPARAGUS AND PANCETTA

Steps:

• Preheat oven to medium heat. Place pancetta on rack, cooking until golden and crispy. Set aside to cool.
• Place eggs in saucepan of boiling water and cook for 7 minutes. Remove from heat and run under cold water for 1 minute, then peel.
• While eggs are cooking toast bread and microwave asparagus for 1 minute. In a small bowl toss spinach and dressing.
• To serve place toast on each plate, top with asparagus, spinach and pancetta. Cut eggs in half, season with salt and pepper and place on top. Shave parmesan on top and serve.