This soft-boiled eggs and toast is makes 'em just the way you like them thanks to a perfect cooking time.
This soft-boiled eggs recipe is, in the words of the author, “over-the-top easy. Not quite cooked all the way, but cooked enough to smear on your toast.” Or to heck with smearing and just go ahead and dip your toast in that sorta-but-not-quite runny yolk. Just like you did as a kid. Perfect any time of day. This recipe has been updated. Originally published Sept. 6, 2011.–Renee Schettler Rossi
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. Place the eggs in a saucepan and add enough cold water to cover. 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. Serve immediately with toast, if desired.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!