The Perfect Soft-boiled (aka: Jammy) Egg + A Cucumber Radish Breakfast Salad

The Perfect Soft-boiled (aka: Jammy) Egg + A Cucumber Radish Breakfast Salad

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

SERVES 1

 

INGREDIENTS:

 

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

2-4 eggs

DIRECTIONS:

  • 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.