This is a quick and healthy breakfast with a beautiful presentation. The soft boil has the same great qualities as a poached egg with less mess and a cleaner look. The egg yolk is warm and creamy surrounded by a gently hardened egg white. Pair this with any of your favorite vegetables and a slice of toast with avocado for a balanced meal. (Protein-2 eggs, Veggies-I used mushrooms, spinach, onion, Carb-Dave’s Killer Bread, Fat-Avocado)
**This recipe is meant for large eggs coming directly out of the refrigerator. The specific cook time is from these guidelines. If you’re using eggs that haven’t been refrigerated, the cook time will vary.
How to Soft Boil and Egg:
Salt and Pepper
In a small saucepan bring a 1/2 of inch of water to a boil.
Gently place the eggs in the saucepan of boiling water (can be as many eggs as you want). Cover and cook for 6.5 minutes.
Once they are cooked, take the eggs to the sink and rinse the eggs under cold water for 30 seconds.
They can now be pealed. Gently break the wider end of the egg against a hard surface and peal off the shell and the inner lining. You can rinse the egg under warm water to get any remaining egg shells off.
Enjoy by seasoning with salt and pepper.