I really love soft-boiled eggs, but they are frequently over-cooked when I order them out. I got some practice making soft-boiled eggs for my ramen, and I became confident that I could execute them perfectly for breakfast. The first step was finding the right egg cups. And in this case, “right” turned on price. I went to Williams and Sonoma, and each of their egg cups cost $15! That’s crazy. Other stores like Bed Bath and Beyond didn’t carry them. I ended up ordering these egg cups from Amazon, but I later found them for $1-2 at both Pier 1 and World Market.
Once you’ve gotten the egg cups, set a small pot of water to a boil. Place an egg in a ladle, and slowly lower it into the pot. If you drop the eggs in, they will crack and leak out into the water. Add all of your eggs to the pot, and lower the heat so that the water comes to a light simmer. After 6 minutes, use the ladle to scoop the eggs out of the pot, and run them under cold water to stop the cooking.
Beheading the eggs is my favorite part of making them (aside from eating them). Just lay the egg on its side, take your sharpest knife, and whack off the top. It should break relatively cleanly. There are all kinds of egg toppers out there, but a sharp knife is really all you need. Prop the eggs up in the egg cups. Take a piece of crusty, buttered toast, and stick it right into an egg. The yolk will ooze up and over like lava from a volcano. Continue scooping the egg out with the bread and a small spoon. Enjoy a great start to your day!
- Crusty bread