So many of my friends are traipsing around Europe right now and I’m so so jealous, and I’m counting down the hours until Mom and I are heading over the seas to the lands of Scot and Ire. It’s been too long, friends. Too long. So as a consolation, I’m making soft boiled eggs.
Why soft boiled eggs, you ask?
One of my favorite things about Euro trips are the hotel continental breakfasts. I mean, it’s SO silly to crave something so simple and so easily attainable at home, but here we are. On each trip, my friends and I are almost giddy with excitement each morning to find hotel spreads ready and waiting for us.
No matter the hotel, the offerings are the same, usually nothing more than hams, cheeses, fresh bread & jam and soft boiled eggs made to order. Again, so simple, but that spread is far superior to the boxed cereals, freezer waffles and over-sugared yogurt that we find so often here. There was a little Austrian cafe in Chicago that served the perfect little plate of my favorite continental, and whenever I needed to sit and recharge, it was there I went.
One of my favorite parts of the continental spread is the soft-boiled egg. I just LOVE them and can I tell you how many times I’ve made them at home? Zilch. Until now.
Have you ever made one? Do you know how? Do you like runny eggs? I know, they’re not for everyone. But, if you do like ’em on the soft side, here’s my tutorial.
Start with cold water, and bring it to a boil. Then, lower it to a simmer, add your eggs and set your timer.
Yes, set your timer! It’s important! Six minutes for one egg. Seven if you want it a little firmer. If you’re cooking more than one egg, add another 30 seconds.
If you really want it foolproof, there are some pretty nifty gadgets out there to help. But, if you trust the process, you’ll find yourself with the perfect scoopable or dippable egg.
Egg-cellent.
Soft Boiled Eggs
A fail-safe method to making the perfect soft-boiled egg, a staple at almost every European hotel breakfast spread.
Ingredients
- 2 eggs
- water
Directions
- Step 1 Fill a small saucepan with enough water to completely cover the eggs.
- Step 2 Bring the water up to a roaring boil. Immediately, lower the water to a quick simmer. Gently add the eggs to the pot, and then set the timer to 6 minutes. If you want the yolk a little firmer, set the timer to seven minutes.
- Step 3 Remove from the boiling water and run under cold water for 1 minute.
- Step 4 Serve the egg upright in an egg cup or a small ramekin. Remove the top of the egg shell using the edge of a knife to crack the top. Eat using a spoon straight from the shell.
