Dec 21, 2012
This is just an old fashioned soft-boiled egg, but it's a new way of cooking it for me. After the water came to a boil, I would just reduce the heat, and cook for 3 minutes. Some times it worked, others not so much. I think this is a fool-proof way to get perfectly cooked soft-boiled eggs once you get the time right. I used large eggs right out of the fridge, brought the water to boil, took the pan off of the stove and set the timer for 3 minutes (recipe says 2-4). They cooked just a bit too long for us, so the next time I'll set it for 2 minutes/45 seconds. As odd as this may sound, I thought cutting the toast into strips was genius, making them just perfect for dipping (just never thought about doing that). This will be my go-to way of cooking soft-boiled eggs in the future.
—lutzflcat
