Here's the best way to cook soft-boiled eggs, with cooked whites and runny, jammy yolks.
Course: Breakfast, brunch
Cuisine: American, english
Keywords:: breakfast, brunch, easy, how to cook soft-boiled eggs, soft-boiled eggs
2large eggs, straight from the refrigerator
Salt and fresh-cracked pepper, to taste
2slices well-buttered toast (optional)
Bring a pot of water to a gentle boil. Gently lower the cold eggs into the water. TIP: I use a slotted spoon to lower the eggs into the water; a small strainer works well, too.
Cook the eggs at a very gentle boil or high simmer for exactly 6 1/2 minutes for a cooked egg whites with runny yolks, and 7 minutes for cooked whites with a slightly jammy (but still runny) yolk.TIP: The last minute of cooking is the best time to start your toast, if using. Once toasted and buttered, cut your toast into several strips. These are your toast soldiers.
Stop the cooking by submerging the eggs in cold water for a minute. Serve as desired. To eat a soft-boiled egg breakfast in egg cups, place the eggs in the cups. Use a knife or the side of a spoon to crack and remove the top part of the egg. Salt and pepper the egg, and eat with a little spoon or toast soldiers.