I have to admit, and give credit where it’s due, that when it comes to cooking the perfect soft boiled eggs in this household, no one does it better than Mr Chipconnoisseur. Yes, he can cook!
Perhaps it’s a remnant of his learnings from Ziggy Zen’s A cookbook for a man who probably only owns one saucepan, or maybe just a lucky Google search one morning, or maybe he’s always had it in him, who knows? Whatever it is, the resulting eggs are amazing!
Now that I’ve stolen his secret soft boiled egg recipe (shhh), I’m going to share it with you because the eggs are to die for: soft, runny yolks enveloped in whites that are just set. Pure Sunday morning’s breakfast indulgence.
I like to top mine with a little mayo and chopped chives (or spring onions) and consume with a handsome hunk of sourdough bread with thinly sliced cheese.
How to cook the perfect soft boiled egg
- Egg (or eggs)
- Saucepan of cold water
Place eggs gently into the saucepan of cold water and place over medium heat. Let the water reach boiling point at which time you will see bubbles forming on the bottom. Once most of the bubbles start floating to the surface, set your timer for exactly 3 minutes.
When the time is up, drain the hot water and place the pot under cold running water for a minute to stop the cooking process.
Remove from pot and peel to serve cut open or slice off the top and serve with buttered breadsticks (egg and soldiers).
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