This recipe is so over-the-top easy that everyone should know how to make it without the aid of a recipe. Soft-boiled eggs were pretty commonplace when I was a kid. I remember ordering them at the local diner, but somewhere, somehow, they must’ve fallen out of fashion. I love love love soft-boiled eggs, likely because of my childhood memory of my mom making them (and me sneaking more butter into my bowl). Not quite cooked all the way, but cooked enough to smear on your toast. After you try them, soft-boiled eggs just might start making a comeback.–Amy Pennington
LC Weekday & Weekend Bliss Note
Perfect soft-boiled eggs (and a smidgen of butter) in less than five minutes? Simple. Perfect. Bliss.
Soft-Boiled Eggs and Toast Recipe
- Quick Glance
- 5 M
- 5 M
- Serves 1
- 2 eggs, per person
- Unsalted butter
- Salt and pepper
- Toast, if desired
- 1. To cook the eggs, place them in a saucepan and cover with cold water. Bring to a boil over medium-high heat. For a medium-set egg in which the yolk will be runny and the whites a bit loose, cook for 1 minute (yes, just 1 minute!). If you prefer a firmer white, leave it for another 20 to 30 seconds. Remove the pan from the heat, place it in the sink, and run the eggs under cold water until cool enough to handle.
- 2. To serve the eggs, using the back of a knife, gently crack the shells. Use the knife to slice each egg in half. Serve the eggs in a bowl with a small spoon, a hunk of butter, and a generous dose of salt and pepper. Toast is a nice partner for these eggs.
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Soft-Boiled Eggs and Toast Recipe © 2010 Amy Pennington. Photo © 2010 Della Chen. All rights reserved.
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