About once a week I make us an egg-y breakfast. I love a yolk that is runny – you know so you can dip your sour dough toast into that puddle of deliciousness. I’ve struggled, though, with boiling the egg and the white still being a little too soft, then boiling it longer for the white and the yolk getting too hard. Grrr.
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| That’s also one of my homemade cinnamon rolls on the plate. You can find the recipe here. |
However, I recently found the best way to have a perfectly soft yolk without having to fry it or boil it too long and ruining the results! The method is basically steaming the eggs. Here’s the method:
Put about a half inch of water (yes, that’s all!) in the pan and let it come to a boil.
Add your eggs, straight from the fridge. Return to a boil and cover with a lid. Set the timer for 6 1/2 minutes for large or extra large eggs – 6 minutes for medium eggs.
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After the timer goes off, run cold water into pan for 30 seconds to stop the cooking process.
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You will then be able to peel the eggs and they will be ready to eat with a soft, runny yolk!
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| Perfection! |
What’s your favorite way to eat an egg? I hope you’ll try this method if you enjoy a soft yolk. I’ve done them several times now and they’ve turned out perfect each time!
With love from my country kitchen,
I have finally perfected the art of eggs over easy! I can't stand the thought of eating a runny yolk, but Paul loves them that way.
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It takes practice to get the flipping and the timing just right! I'm sure Paul is thankful for your diligence!
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I tried these soft boiled eggs this morning and they were awesome! Thank you for the recipe! Perfect!
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