My aunt got me a subscription to Cooking Light for Christmas and the first issue arrived on Thursday. As I was flipping through I saw this photograph of a delicious plate of pasta topped with a gooey soft boiled egg. The recipe looked yummy but it was the soft boiled egg I was after.
Over the past few years I’ve become obsessed with soft boiled and poached eggs. There are a zillion different methods to cooking these but somehow perfecting it remained a mystery to me. Until now! I finally found a fool proof recipe!
Bring 3 inches of water to boil. Add your egg and boil for 5.5 minutes.
After 5.5 minutes, immerse your egg in an ice bath for another 5 minutes.
Peel your egg. You’ll be able to feel how soft and gooey the center is so be gentle!
Also, the egg will be cold at this point. I gently ran mine under warm water for 30 seconds to heat it back up. Don’t feel like you have to though; it’s perfectly delicious cold and if you eat your eggs with toast it’ll be warm enough.
Delicious, creamy, and perfectly cooked. The gooey yolk tasted like a creamy cheese, seriously so yummy! I can’t say enough about how easy and fool proof this recipe is. If you love soft boiled eggs, try it and I swear you’ll use this recipe forever.