How to Make Perfect Soft-Boiled Eggs

One of my favorite breakfasts consists of one or two perfectly soft-boiled eggs and some thinly sliced toasted bread wedges to dunk in them.  I like my soft-boiled eggs to have a part-gooey/part-runny yolk and I don’t like the white to have any liquidity to it.  I like the fact that soft-boiling requires no oil to fry the egg in.  I also appreciate not having to flip the egg and the inevitable yolk breaking episode that happens.

Seriously, if I break the yolk, I lament.

I render my garments.

I wail out loud.

Not really, but it really chaps my hide!

I start by getting a saucepan and filling it with cold water.  You could put your eggs in first, and then cover with cold water, but I prefer some cushion for my eggs, cuz, wellllllll….

Cuz I tend to be klutzy sometimes and I’ll take all the help I can get.

And Mr. Wonderful said “AMEN”!

Put in your eggs and make sure the water is completely covering the tops of the eggs.

Cold water is a must if your eggs are cold from the refrigerator. Don’t ask me why, it just is. And it keeps them from cracking and causing all kinds of mayhem!

Now, turn your burner on high, and wait for the water to come to the first signs of a boil.

Set your timer for exactly 4 minutes and 10 seconds, and then immediately pull your pan off of the stove.

Drain off the hot water.

Fill your pan with cold water to stop the cooking action.

Drain again after about 5 seconds.

Cut off the top with a sharp knife to expose the yolk.

And that’s it.  Cut up some toast wedges and dunk them into the yolks before scooping out your delicious soft-boiled eggs.

It’s the breakfast of champions.