There is nothing more satisfying then boiling your own egg and making soft boiled eggs! I got much respect of my Dad when I presented him with a soft boiled egg, runny yolk and the white part cooked. There are so many ways of doing a boiled egg that it got quite confusing to find the right one to suit me. Luckily, an old friend in my early days of University, showed me such a fowl proof way of making soft boiled eggs, that I thought I’d share it with you.
Tips Before Cooking Your Egg:
- Never boil an egg that has come straight from the fridge, it will crack as soon as it hits the hot water
- Always use a timer to cook your eggs! Second guessing could result in an overly done egg or a very uncooked egg!
- Although any sized pan can do, I would recommend using a small pan to reduce the likelihood of your eggs bashing against one another.
- Please, please, please only use free range eggs.
- 1 egg (any size)
- Butter / Margarine
- Gluten Free Bread (I used Glutafin)
- Boil the kettle and once boiled, pour the water into your pan and put on high heat until it starts to bubble
- Once it starts bubbling, carefully and gently lower the egg into the pan (using a spoon) and leave to continue boiling for 1 minute!
- After 1 minute, quickly turn off the heat and place a lid over your pan (I couldn’t find a lid, so I used a bowl – anything can be used!) Leave it for 5 minutes!
- Whilst waiting for your egg, this is the time to toast your bread. Once toasted, butter and cut into little strips (or soldiers)
- After 5 minutes, quickly and carefully take the egg out of the pan and onto an egg cup, with the knife, carefully cut the top of your egg.
[sorry about the blurriness of the last picture]