Soft Boiled Eggs With Toast Food
SIMPLE SOFT-COOKED EGG WITH TOAST
With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.
- Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.
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.
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
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- Submerge eggs in a small saucepan covered with 1 inch of water. Remove the eggs and bring the water to a boil over high heat and immediately add the eggs. Turn the heat down to medium-low, keeping the water at a gentle simmer (about 180 degrees). Once simmering, cook for about 3 minutes. Immediately remove the eggs and plunge into an ice bath for about 2 minutes, or until eggs are cool to the touch.
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