Basics: Soft-Boiled Eggs

17 May

It’s another summer and I once again find myself back at home and with significantly more free time then normal. As I’m going to have a kitchen next year and significantly fewer meals a week, I’m planning on continuing my quest to cook more. And with that, I figure I might as well blog some more too!

The first “dish” of this summer, if you can even call it that, is a simple soft-boiled egg. I don’t eat much breakfast in college, so I was excited to cook myself a soft-boiled egg which I used to eat all the time as a kid. It turned out to be more of a brunch because I didn’t wake up till noon (typical college kid move, I know) but it was delicious nonetheless.

I used this website as my guide to cooking the eggs–I added a pinch of salt to some water, boiled it and set the eggs in some warm water to get them to room temperature while I waited for the water to boil. Once it boiled and I used our handy-dandy egg pricker to prick holes in each of the eggs, I nervously lowered them into the water and let them sit for about 4 minutes.

Eggs, toast, and a chai tea latte. Yum.

I think total cooking time was a little closer to 5ish minutes because I had a fear of under-cooking them, so the yolks weren’t quite as runny as I like. But timing is an art, and I’m sure I’ll be cooking myself some breakfast again soon. Not bad for a first attempt.

Since I’m the only one who ate them, I give myself a generous 4/5 because I missed some good ‘ole eggs and toast. To be honest, I missed any breakfast that didn’t consist of a hastily eaten granola bar en route to class. 4 out of 5 napkins


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