Cookbook:Soft Boiled Eggs

Soft-boiled eggs are a variety of whole boiled egg where the white is solid and the yolk is runny. They take about 7 minutes to prepare and are often served with buttered toast, perfect for dipping into the runny yolk.

Ingredients

 * 2–3 large eggs, depending on appetite
 * Salt (optional)

Equipment

 * Small saucepan
 * Stovetop
 * A slotted spoon
 * A sharp pin or tack (optional)

Procedure
There are several popular ways to make soft-boiled eggs, and it is up to the cook to decide which method works best for them. Some of the most common ones follow.

Method 1
This method boils the eggs continuously in the water.


 * 1) Bring a saucepan of water to a boil.
 * 2) Gently add the eggs, and boil for 4–6 minutes (4 minutes for runny yolk, 5 minutes for soft yolk).
 * 3) Remove the eggs from the water.

Method 2
This method boils the egg for a brief period of time before letting it sit in hot water.
 * 1) Bring water to a boil in a saucepan.
 * 2) Gently add the eggs, and boil for 1 minute.
 * 3) Remove the saucepan from the heat, and allow eggs to stand in the hot water for 5 minutes.
 * 4) Remove the eggs from the water.

Method 3
This method does not boil the eggs at all, instead letting them sit in hot water for a longer period of time.
 * 1) Bring water to a rolling boil in a saucepan.
 * 2) Gently add the eggs, then immediately remove the pan from heat and cover it.
 * 3) Let the eggs sit for 8 minutes, then remove them.

Method 4
This method uses steam to cook the whites firmly while still maintaining a perfectly cooked, runny yolk. It produces consistent results every time.
 * 1) Bring about 1 inch of water to a rolling boil in a saucepan. You want just enough water to create steam but not evaporate completely.
 * 2) Gently add the eggs, then cover with a lid.
 * 3) Let boil/steam for 6–6½ minutes, depending on how runny you want the yolks.
 * 4) Immediately remove pot from heat, and drain the hot water.

Serving

 * 1) To serve, place eggs in an egg cup, shot glass, or anything that will allow the egg to stay upright.
 * 2) Using a small spoon, repeatedly tap the top of the eggs until an area the size of the spoon is cracked
 * 3) Dig the spoon across the bottom of the cracked area to remove the top.
 * 4) Use the spoon to eat from the egg shell, and/or cut toast into strips and dip into the egg.

Notes, tips, and variations

 * Adding a bit of salt to the cooking water can help to quickly set the whites if the egg leaks during cooking.
 * Running the cooked eggs under cold water will help stop the cooking process.
 * Some people use a pin to poke a small hole on the larger end of the egg before boiling it. It is believed that this helps give the egg a smooth, round bottom, and some say the pinhole makes it easier to peel.
 * Soft-boiled eggs can be carefully peeled as an alternative serving method.