Several years ago our family was fortunate enough to spend the summer in Europe – with most of our time being in Germany.

Soft-boiled eggs were an every day part of our breakfasts.  They were perfectly cooked – and kept at a perfect temperature – and I became hopelessly addicted to them!

As our time in Germany came to a close, we (I) purchased egg plates, egg dishes, egg spoons, . . . . and many more treasures –  to bring home with us – in an attempt to replicate our wonderful experience.  But, try as I might, I had trouble reproducing those perfectly cooked soft eggs!  It seemed as though they were either over-cooked – and practically hard boiled, or under-done and nearly raw.

Searches of all of the best cookbooks, the internet, and every resource I could think of yielded as many different techniques as there were sources and produced nothing but a long series of trials and failures.  And so, I gave up.  I put away the little egg plates and egg spoons and for a very long time, there were no soft-boiled eggs at the Homestead (insert frowning face here).  And then, one day, as I was doing research on a totally unrelated cooking process, it came to me.  I knew what I was doing wrong. (The white and the yolk are made up of different blends of proteins, and so the white sets at a higher temperature than the yolk. . . . The methods that had been suggested – and touted for years, did not take that into consideration – I know, exciting stuff huh!  It’s how I roll. . . )

Out came the little egg plates and spoons, the salt bowl and egg topper.  We were back in business! The soft-boiled eggs have returned (insert happy face here!).  Now, they are cooked to perfection. And served with a freshly baked English muffin, or a piece of buttered toast, the joy in the morning is back!

Having a very large flock of chickens means that we have a never-ending supply of these luscious little nuggets.  They are packed with protein and in spite of all the bad press targeting them for so many years, eggs – all of them – the whites and the yolks – have been proven to be very good for you!

You don’t need to have egg plates or egg cups or egg spoons or an egg topper to enjoy these gems.  A small bowl or ramekin filled with salt, rice, grain, seeds – works well as a holder for your eggs.  The back side of a table knife – tapped around the top of the egg will crack the egg open just fine.  Demitasse spoons, teaspoons – or even toast soldiers (thin pieces of a firm bread – toasted and buttered) will retrieve the yummy goodness waiting to delight your palate.  Be creative – be thrifty – get organized – and get going!  Get out your tools and lets get to it – soft-boiled eggs are calling.

Enjoy,

Kathy

P.S.  You are going to want to make these – and save the shells!  Wash them out carefully and let them dry – You will want them to use when you see what’s coming later in the week!

How to Cook the Perfect Soft-Boiled Egg

A great soft-boiled egg should have a firm yet soft - almost custard-like white and a warm, mildly runny yolk. A yolk that is nearly set is also acceptable. It is, after all, a matter of personal preference. My favorite, method for making soft-boiled eggs is a technique that works best in small batches of one to four eggs at a time. I call it my Fail-Safe French method. Using this method, you can use eggs right out of the refrigerator. No need to bring them to room temperature before cooking. I also have a great method for making them in larger batches. Simply follow my directions for the perfect hard-boiled egg - only let the eggs set for 6 minutes instead of 12. This method is not as consistent. . . You may have to test it a few time to find the timing for your eggs to be set the way you like them. The benefit of this method is that you can do large numbers at a time – as long as the eggs are in a single layer. We will start with my favorite, the small batch method.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 5 minutes mins

Ingredients

  

• 1 to 4 eggs no more than 4 at a time

Instructions

 

• Fill a sauce pan with several inches of water (enough to cover the eggs).
• Set the pan over high heat and allow the water to come to a rolling boil.
• Lower the heat and let the water reduce to a rapid simmer.
• Gently lower the eggs into the water, one at a time.
• Cook the eggs for 5 to 7 minutes; 5 minutes for a moderately runny yolk, up to 7 minutes for one that is more set.
• Remove the eggs from the water (using a slotted spoon if you plan to cook more than one batch).
• Run under cold tap water for 30 to 60 seconds.
• Set the egg, upright, in an egg cup or a small bowl or ramekin filled with rice, salt, or dried beans, grains, small gravel (cleaned – of course), whole dried corn . . . use your imagination. If you avoid egg spills, you can use your base over and over again.
• Remove the top by tapping gently with a knife around the top of the egg, or if you are lucky enough to have one, use an egg-cutter.
• Eat the eggs while they are warm, scooping out with a small egg spoon, or buttered crusty toast spears.
• If you are doing more than one batch of eggs, return the water to a rolling boil and repeat from step 3, adding water if needed.

Notes

Several years ago, we spent the summer in Europe. Soft boiled eggs were on the menu every morning. I became addicted to them – and was intrigued as to how they were able to make so many in advance – and keep them warm without over-cooking . Before leaving Germany, we stocked up on egg plates, egg cups, egg spoons – everything we could – so that we could recreate our wonderful breakfast experience when we returned home. . . but no one would tell me the secret of how they kept their eggs just right…..

Well – here’s the secret.

You can make soft boiled eggs in advance, cooking for no longer than 5 minutes. Cool them completely in cold water, and refrigerate, covered until you need them (up to 3 days). Bring them to serving temperature by reheating them in 140 degree water for 30 minutes. – (So, that’s how they did it!) And now you know 