Soft-boiled eggs
This is a quick and easy breakfast. The only difficulty is what to serve it in. If you don't have egg cups, then use little cups or bowls filled with a little rice or even a wadded up paper towel to hold it in place. Serve your egg with a piece of toast cut into strips to dip into the runny yolk.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Metal tongs |
| Small saucepan |
| Ingredients |
|---|
| 2 - 4 eggs |
| salt, pepper |
| Instructions |
|---|
| • Get the eggs out of the refrigerator. |
| • In a small saucepan large enough to hold the eggs, put enough water to cover the eggs by 1 inch. Put the water on to boil. The eggs should not be in the pan at this point. |
| • Once the water is boiling, using tongs add the eggs to the water. Be careful not to hit the eggs on the bottom of the pan. Occasionally one will split upon entering the water; it happens. |
| • Slightly lower the heat so that the water is not at a rolling boil. Set a timer for 4 minutes 20 seconds. Using tongs remove the eggs from the water to your serving dish. |
| • As soon as you can, cut a slice off the egg about 1/3-inch from the top. Season with salt and pepper. |
| Storage |
|---|
| • These are best eaten immediately. |
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