Soft Boiled Eggs With Seasoned Salt Food
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 :
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
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
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.
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