Soft Boiled Eggs
When they're done right, this simple breakfast/brunch meal can be quite elegant when served in egg cups! This is a great way to enjoy eggs in the morning.
Ingredients
- 2 large organic free range eggs, room temperature
- 8 cups water
- freshly ground black pepper, to taste (I always use mixed peppercorns)
Directions
- Using a slotted spoon, gently place 2 room-temperature eggs in a 4-quart saucepan filled with 2 quarts of boiling water.
- Reduce the heat to medium and simmer for exactly 5 minutes.
- Remove the eggs with a slotted spoon and transfer them to an ice water bath. Let the eggs sit for 1 to 1 1/2 minutes to stop the cooking process, making it easier to remove the shells.
- Remove the eggs from the ice water, wipe with paper towel and transfer to egg cups.
- Cut off the narrow end with an egg cracker/topper or slice off with a knife. Sprinkle with freshly ground black pepper and serve immediately.
Notes
Kitchen Tools: The Rösle Stainless Steel Egg Topper and the Egg Serving Cups Set of 4 can be purchased in the "SHOP" section of Club Foody.