One of my favorite meals as far back as I can remember is so simple – a poached egg on toast. I prepare it often if I want something quick and nutritious or if I’m feeling a little under the weather. I make a decent poached egg but the annoying thing about it is that how the egg turns out is totally unpredictable…sometimes the whites disintegrate in the simmering water even if I add a bit of vinegar…sometimes by the time the whites are cooked the yolk is overcooked…or the darn thing breaks as I try to remove it from the water, dry it off and get it placed on a piece of buttered toast. I can’t tell you how many times I have redone eggs when I make Eggs Benedict for a special occasion.
Recently my friend, Larry, at BIG DUDE’S ECLECTIC RAMBLINGS, mentioned that our mutual friend, Pam, at FOR THE LOVE OF COOKING, posted a recipe for soft boiled eggs that she claimed was perfect. That piqued my interest because my memory of soft boiled eggs is just plain unpleasant. My grandmother made them all the time and all I can think of is a slimy yolk and bits of shell in every bite. Thinking about that slithery crunch still makes me queazy! What appeals to me about Pam’s way of preparing soft boiled eggs is that the cooking is precise and her example of eggs done her way was mouthwatering. What makes Pam’s recipe special is the way she peels the egg. When the egg is cooked and slightly cooled she uses a knife to crack the side of the egg, then gently peels it, making sure to be careful so it isn’t punctured. Place the peeled egg on a piece of buttered toast, slice down the center with a knife, season with sea salt and freshly cracked pepper to taste then dig in. I tried this a dozen times and every try worked perfectly. The 4 minute egg is very soft so I had to take a little extra time with that one. I used large organic eggs. If you use extra-large add 30-45 seconds to the cooking time. Your eggs will be ready in the time it takes to make toast.
I experimented with cooking times: 4 minutes in simmering water produces a very soft, jiggly in places, white and a very runny yolk. Slightly under cooked for my taste. 5 minutes cooking time results in an egg with a soft set white and a slightly thickened yolk…perfection. 6 minutes in the pan produced a set white and a yolk that was slightly set around the edges but still a little runny in the center. At the end of the cooking time remove the egg with a slotted spoon and carefully place in a bowl of cold water. In about a minute it is ready to peel.
A simple poached egg on toast is near perfection. It’s the crowning glory in many everyday recipes such as
FRENCH FRIZEE SALAD WITH POACHED EGG AND BACON
DUNGENESS CRAB EGGS BENEDICT
This post is linked to FOODIE FRIDAY at Rattlebridge Farm.
- 1 large egg
- 1 slice of bread, toasted and buttered
- Sea salt and freshly gound black pepper to taste
- Heat an inch of water in a small saucepan over medium, high heat until boiling. Carefully add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 4 minutes (for very soft, still a little runny whites and runny yolk), 5 minutes (for set whites and runny yolk, or 6 minutes (for set whites and set yolk with a slightly runny center). If you use extra large eggs add 30 seconds to each cooking time. With a slotted spoon remove the egg from the boiling water and place in a small bowl of cold water until slightly cooled (about 1 minutes). Using a knife, gently crack the side of the egg and gently peel the shell, making sure not puncture the egg. I have done this many times and can't remember breaking a yolk. Once the egg is peeled, place it on a piece of buttered toast, slice down the center with a knife, and season with sea salt and pepper.
That’s my daily breakfast. Two soft boiled eggs, no toast, delicious. The eggs are from my friend’s hens. I get 3 dozens every week. I live at 2000 m and my 4 minute egg has to cook for 6 minutes.
Kirsten@ My Kitchen in the Rockies recently posted..Lemon Bars with Shortbread Crust
How lucky you are to have a source of fresh eggs. During market season I buy them at our local farmers’ market.
Cathy recently posted..The Perfect Soft Boiled Egg
I love the rich creaminess of a perfectly poached egg whether with a piece of toast or incorporated into a dish.
Karen (Back Road Journal) recently posted..A Step Back In Time
I do too, Karen. Poached eggs are my favorite breakfast and so easy to prepare, too!
Cathy recently posted..The Perfect Soft Boiled Egg
Sure sounds good Cathy! I’ll give this technique a try:@)
Happier Than A Pig in Mud recently posted..Grill Roasted Carrots with Dill
My days of struggling to make a presentable poached egg are over. I hope you like this technique, Lynn.
Cathy recently posted..The Perfect Soft Boiled Egg
This looks delicious beyond words Cathy. You are so right about soft boiled eggs and how it’s hard to get them right. I must try this right away.
Thanks also to Larry & Pam. They both are the breakfast experts.
Sam
Sam @ My Carolina Kitchen recently posted..Spicy Black Bean, Corn and Shrimp Salad – a simple supper, ready in under 30 minutes
Love soft boiled eggs and have to admit, I have not had problems with cracking the raw egg into boiling water with a touch of vinegar. I do want to try this. I am guessing the eggs need to sit at room temp a while before boiling, or do you take them right out of the refrigerator? Looks beautiful on your homemade toast.
Susan recently posted..Blizzard in August!
Hi Susan – I experimented with poaching the eggs over several days and didn’t notice a difference in the results if they has been sitting on the counter for a short time.
Cathy recently posted..The Perfect Soft Boiled Egg
I’ll try this – I love eggs. The Great Dane and I are always after the perfect boiled egg, which I think I enjoyed once, in a Gasthaus in Germany where breakfast was a boiled egg, fresh bread and the best butter ever!
Years ago, I bought a Salton brand egg cooker. We still have to fiddle with getting the timing just right, or we end up with either hard-boiled eggs or that slimy white stuff on time. Yes, it makes my skin crawl, too. It must be the German in us, and I do like to enjoy a perfectly soft-boiled egg from an egg cup. I’m going to test this method. To be honest, I’ve tried every tip I’ve read on how to peel a hard-boiled egg, and it still looks like my cat clawed it to death! I won’t give up!
Foodiewife recently posted..My Post-Surgery Return to the Kitchen– To Celebrate, a Digital Recipe Reader Giveaway!
I love soft boiled eggs and the yolk is the best sauce ever. I will have to give this a try.
Rhonda recently posted..Chicken and Artichoke Packet
Hi Rhonda – The runny yolk is the best part! Thanks for stopping by.
Cathy recently posted..The Perfect Soft Boiled Egg
Gorgeous soft boiled egg! Pinning!
Anne ~ Uni Homemaker recently posted..Beef Stew with Caramelized Onions and Amber Lager
Thank you, Anne. This meal is so simple but so delicious.
Cathy recently posted..The Perfect Soft Boiled Egg
Sure looks good, Cathy! DH makes his own “3 min.” egg on the mornings that I go to play tennis. I’ll have to show this to him to see if that is how he does it. I never stuck around to watch…I’m always running late! LOL
Rettabug recently posted..Despicable ME!
A soft boiled egg is simple but is such a delicious and nutritious breakfast. Three minutes wouldn’t be enough cooking time for me. I like a firmer egg.
Cathy recently posted..The Perfect Soft Boiled Egg
We love soft boiled eggs..I even have POACHIES:)I have the Costco egg poacher..etc.. that’s how much we like eggs that are soft..but NOT runny:)
FUN..to use..
On Brioche?
Wouaou:) In French:)
Monique recently posted..La Relish De Josée~
I don’t like the yolks too runny either, Monique. The were delicious on homemade brioche. Sometimes I put them on an English muffin. Also yummy.
Cathy recently posted..The Perfect Soft Boiled Egg
I can’t think of a better and more economical dish that can be dressed up or dressed down. I will definitely be trying this method. I bet it would really improve on my never perfect Scotch eggs too.
Karen Harris recently posted..The Great Garlic Cook-Off 2013: Carnival-style Fish Sticks with Lemony Jalapeno Mayonnaise and Spicy Apple Kohlrabi Slaw
I would love to know your recipe for Scotch eggs, Karen. Have you ever posted it?
Cathy recently posted..The Perfect Soft Boiled Egg
Yes I did Cathy, but I must admit that it is one that I have eyed on redoing. Although I love the recipe I chose, it is without a breadcrumb layer and I kind of wish I had posted the more traditional recipe. My blogger friend Michele at Cooking with Michele posted a recipe for them with a soft perfectly runny yolk that I have always wanted to make.
Karen Harris recently posted..Grilled Romaine Salad with Pan Roasted Tomato Vinaigrette
I love poached eggs, but, like you, have recollections of many a frustration in producing them perfectly. I am going to try the soft-boil method above because I love a soft, runny yolk on buttered toast. Yum.
I hope you are as enthusiastic about this method as I am, Arlene. It solved all my poached egg issues. Thanks for commenting.
Cathy recently posted..The Perfect Soft Boiled Egg
I am definitely going to try one of these.
I have not had a soft boiled egg on toast in a long time. This looks yummy, Cathy! I’m relearning how long to cook eggs on my stove top. I have a new gas stove and am learning that eggs cook so much faster now!
~Judy
JG recently posted..Springfield Museums – Free Fun Friday
I wish I would have had one of these beauties for breakfast. I like that you documented your experiments with different cooking times. Thanks for the shout out and link love.
Pam recently posted..Blistered Tomato and Ricotta Bruschetta with Fresh Basil and Giveaway Winner
My pleasure, Pam. Thanks for the great egg technique. I will use it often.
Cathy recently posted..The Perfect Soft Boiled Egg
This looks like a wonderful breakfast Cathy that I could eat everyday!
The Café Sucre Farine recently posted..Artisan Pizza ……….. Made Simple!!
Gee, I thought I had commented, but must have become distracted by the eggs. Mmmmm…
It is late evening here and the mere mention of a GOOD soft boiled egg on toast is making me salivate:) I will definitely be saving this recipe — and thank you to all who had a hand (and pan) in its development!
Blessings,
Aimee
Guess what I’m going to fix for breakfast tomorrow? 😉 I just wish I had some of your brioche to toast! My mom used to love a soft boiled egg on toast.
Karen recently posted..Tuscan Spinach-Basil Pesto Salad
What a wonderfully informative post. I am not soft boiled egg fan, but my husband is a dyed in the wool devotee. After thirty-two years of marriage, my husband is still never happy with the eggs I make for him. Now, with your lesson, I can fix the one problem in our relationship. Thanks for saving my marriage!
I believe you have mastered Pam’s technique, they look delicious. Thanks for the shout out.
Larry recently posted..Honesty
Cathy, I tried your method this morning and made two perfectly soft boiled eggs. I can’t tell you how excited I am that I can have a breakfast I love without guilt or fuss. Thanks so much.
Arlene recently posted..Pollo al Ajillo (Panamanian Garlic Chicken)
Hi Arlene – Thanks for letting me know that you tried this technique. Poaching eggs the old way was very irritating at times. It’s great to know that they will always turn out just right.
Cathy recently posted..The Perfect Soft Boiled Egg
I love a poached egg on toast and ranks among my all-time favorite breakfasts. 5 minutes is my favorite time – especially with the residual cooking. So good!!
Susan recently posted..Rhubarb-Strawberry Hand Pies
You know, I just bought some little gizmo for making poached eggs, but timing is so crucial as you have pointed out. Now I will go back to the tried and true method as you outlined, but using your timing pointers to get it right each time.
ciaochowlinda recently posted..Three days, 525 sheep and a hike through the Apennines
I tried this Cathy and it worked perfectly. Thank you, thank you.
Penny recently posted..Paris, The Eiffel Tower
I have never soft boiled an egg. I am so glad to see that Kirsten commented at the top of the list so I could read about the timing for our altitude. Even though I have pretty good luck with poaching, I must learn how to do this. Thanks Cathy.
Lea Ann (Cooking On The Ranch) recently posted..Angel Hair Pasta with Salmon and Paprika Wine Sauce
I live in Denver, so mile high eggs are a little different. Generally, when you work with eggs, you want to start with room temperature eggs. For my soft boiled eggs, start with right out of the refrigerator cold eggs, boil them (or steam, same difference) for 7 minutes for large and 8 minutes for extra large. This longer time and cold eggs allows the white to cook solid and the yolk still to be runny.