A traditional preparation of breakfast eggs, still enjoyed daily in many parts of Europe, these eggs have the benefit of gentle cooking which does not destroy the delicate Omega3 fatty acids present in eggs. (Look for cage-free eggs, or better yet buy directly from a farm, to insure that your eggs come from healthy hens eating a variety of food and bugs.)
small-medium sized saucepan
large boutoniere pin, hat pin, or other poking device
1. Fill saucepan with several inches water; enough to cover the eggs you will be cooking. Set on stove on high heat.
2. Using the large pin, poke one or two holes in the larger end of the egg; this is where the air sack is, and as the egg is boiled the pressure will be released through the hole, avoiding shell cracking.
3. When water is boiling, lower eggs into water with slotted spoon.
4. Set timer for 7 minutes. Allow water to return to boil.
5. At the end of 7 minutes, turn off heat, remove pan to sink. Turn on coldest water, and remove eggs from hot water with the slotted spoon. Hold each egg under the cold water for about 10 seconds. This is called “shocking the eggs”, and it serves to end the cooking of the egg as well as cause the white to release from the insides of the shell for easier spooning when you eat it.
6. If you have egg cups, place one egg in each. Etiquette for eating them (at least in our family) is to whack of the top 1/4 of the egg with a butter knife, and use a tiny spoon to scoop out the egg in the cap, and then in the shell itself. Fine salt and pepper are good additions. (Ever wonder what those tiny little salt and pepper shakers were for?)
7. The first few times you make these eggs, you will have to discern if 7 minutes is the right amount of time for the eggs to cook properly. Your altitude, size of eggs, and strength of stove all add slight variables to cooking time. The perfectly done soft-boiled egg will have a white that is completely cooked with no wet areas. The yolk will be wet, yet slightly thickened, as would the yolk of a egg fried over medium. If parts of the yolk have turned dry and grimy like a hard-boiled egg, it’s a little overdone. Adjust cooking time be 30 second increments in either direction until you find the perfect recipe for your home.
Note: as soft boiled eggs by definition have a wet yolk, there is likely the same potential for salmonella poisoning as you would have with a over-medium fried egg.