Joyous & Jammy, Honey Soft-Boiled Eggs
Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.
There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 minutes.
As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”
The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!
I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~
- Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.
- Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.
- Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.
- Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.
- Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.
Ingredients —
2-6 large eggs
Approximately 3 cups water (it’s ok if eggs are not fully submerged)
A pinch or two of flakey sea salt
Freshly ground black pepper (optional)
Preparation –
- Bring water to a boil in a saucepan with a lid over medium-high heat.
- One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
- Cover the pan and cook for exactly 6 minutes, adjusting the burner to maintain a boil.
- Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
- Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
- Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!
