This soft-boiled eggs and toast turns out a breakfast classic just the way you like them thanks to a perfect cooking time.
Soft-Boiled Eggs and Toast
- Quick Glance
- 5 M
- 5 M
- Serves 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.
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.
Recipe Testers' Reviews
This soft-boiled eggs recipe is a terrifically simple recipe—so simple that, honestly, I’m not sure how much of a recipe it actually is. If you can slice bread and boil water, you’re golden. But simplicity is often a virtue, particularly when it’s so bloody hot that you can’t be asked to do much more than butter a piece of toast. And the minimal investment yields ample returns, in the form of the elemental pleasures that come from sopping up runny yolks with thick, buttery, salty chunks of bread. This is perfect for those times when you just don’t feel like cooking but still want to eat well. It is suitable for breakfast, lunch, dinner, and all points in between. And though it calls for slicing the eggs in half, I found it just as easy to peel them and plop them whole onto a piece of toast. However you do it, you’ll come away a believer.
I’m completely biased in favor of this soft-boiled eggs recipe given that it’s a well-loved comfort food for pretty much everyone I know. The timing is spot on and delivers a runny yolk but mostly firm white, all of which mashes up with the butter, salt, and pepper to make an easy-to-digest, nourishing, and, most importantly, delicious meal. Be careful when you’re cutting into the egg, as you’ll lose all the yolk if you’re not. In Scotland we call it champit (mashed) egg in a cup. As the title suggests, it’s usually served in a cup or a wee bowl.