Classic Soft-Cooked Eggs

Serves: 1
Preparation Time: 5
Time to Cook: 3

Soft-cooked eggs bring back memories of breakfast in bed and the fun of dipping sliced toast or “soldiers” into a golden well of egg yolk. This method is guaranteed quick and foolproof!

Ingredients

Water
2 eggs
Salt and pepper, to taste (optional)

Instructions

STEP 1 Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
STEP 2 Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
STEP 3 Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
STEP 4 Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.

Variations:

For these serving suggestions, eggs should be cooked for at least 4 minutes, cooled slightly, then peeled.

Spread split and toasted bagel with cream cheese and top with slices of soft-cooked eggs.

Top toasted waffle with fork-mashed soft-cooked eggs and drizzle with maple syrup.

Place slices of soft-cooked eggs onto warm flour tortilla. Garnish with shredded cheese, roll up and serve.

Tips:

If cooking more than two eggs, the eggs should fit in the saucepan in a single layer.

Eggs cooked in the shell are often referred to as “boiled”, but they should not be boiled. Cooking technique and accurate timing are the secrets to perfect soft-cooked eggs. Boiling the eggs might cause the shell to crack, or overcook the egg, making it tough, rubbery and dry.