The Perfect Boiled Egg

March 10th, 2008

Soft boiled eggs and soldiers are one of those things that you rediscover every so often and wonder why you don’t eat them more often. For me, they evoke memories of childhood, I used to have one every day for breakfast, a tradition now continued by my mum with my nephew, who only ever eats Grandma’s ‘chucky eggs’.

With something this simple, quality of ingredients is best, with the egg being the obvious star, try to use the best quality you can (don’t even bother with battery eggs). Use good quality bread, real butter, and as much salt as you dare.

This isn’t actually my breakfast, it my best friend Rose’s, the Queen of boiled eggs. She uses the Delia recipe. Delia can always be relied upon for these kind of recipes, there are about 2 pages dedicated to boiling an egg in ‘How to Cook’. This gist is to use fresh eggs, preferably not cold from the fridge as they’re more likely to crack and to carefully place the egg in the pan using a spoon.

For perfect soft boiled eggs (thanks to Delia) : Carefully place your eggs into a small pan of simmering water using a tablespoon, allow to simmer for 1minute. Now remove from the heat and cover for 6min 30s to give a perfect soft boiled egg. Toast your bread whilst the eggs are sitting. Having tried, it doesn’t really work trying to do this without an accurate time keeping device…

Ps: notice the perfectly topped boiled egg in the picture? No boiled egg enthusiast should be without an egg topper.

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