There's something about a perfectly cooked egg, and this my friends is it.
Soft-boiled eggs have an almost custard like yolk that's warm, runny, and unctuous. The desired doneness is up to you, but I prefer a roughly 7-minute egg.
For serving, I like my eggs with a bright, crunchy salad (like the recipe below, inspired by trying to use up spare herbs in my fridge) or simply on top toasted sourdough or Danish-style rye. And always, a seasoning of flakey Maldon sea salt to finish.
The Perfect Soft-boiled (aka: Jammy) Egg + A Cucumber Radish Breakfast Salad
by Erin Parekh, Head of Nutrition
2 radishes, thinly sliced
1/4 English cucumber, halved and thinly sliced
Juice from 1/2 lemon
Drizzle olive oil
Pinch salt + pepper
2 Tbs. chopped fresh dill
Toss sliced radish and cucumber with lemon juice, olive oil, dill, salt, and pepper. Taste to adjust seasoning.
Serve immediately alongside soft boiled eggs, avocado, smoked salmon, etc.
For the Perfect soft-boiled eggs:
Fill a small pot with water (enough to cover the eggs by at least 1-inch) and bring to boil. Gently lower eggs into pot using a slotted spoon, lower heat to a rapid simmer, and set a timer for 6-8 minutes, depending on level of doneness desired. (Eggs pictured are 7ish minutes and what I considered the perfect “jammy” egg.)
As soon as the timer goes off, remove eggs with slotted spoon and run under cold water for 30-60 seconds. Very gently crack and peel the shells, sliced eggs in half (cleaning your knife between each egg) and serve warm.
Recipe developed for SWW™ by Erin Parekh