Dipping Eggs

Dipping Eggs


"Soft-cooked eggs are a favourite of Keith and Valerie Wardlaw, egg farmers in Cookstown."
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11 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in a single layer in a saucepan. Pour enough water into the saucepan to cover eggs by at least 1 inch (2.5 cm).
  2. Bring water to a boil over high heat. Immediately remove pan from heat to stop boiling. Cover saucepan and let eggs stand in water for 2 to 4 minutes until cooked as desired.
  3. Drain water; immediately run cold water over eggs to cool them a little. Place eggs in egg cups.
  4. Toast bread; spread with butter. Cut toast into 1-inch (2.5 cm) strips.
  5. Crack tops off eggs with knife. Serve toast strips with eggs for dipping into soft yolks.



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 work...

Perfect. Just like I remebered from when I was little! And healthy too!!! Thank You!!!

perfect eggs, who could ask for more!

So easy and delicious!