Friday, June 19, 2009

The Perfect Soft-Boiled Egg

The glorious anticipation of two soft-boiled eggs before you, as yet uncracked, is a beautiful thing.

I knew that somewhere on the internet, someone had the answer to perfectly done soft-boiled eggs. I've tried many different instructions, from starting the fridge-cold eggs in the water before boiling it, to various complicated timings based on egg weight all in the hopes of getting a perfectly firm white cradling a golden, runny yolk. I found the answer at The Kitchy Kitchen via Photograzing - Claire Thomas posted a beautiful entry on "Googy Eggs", what her father called soft-boiled eggs. I could not do any better with photos than those that are in that entry - take a look, just to appreciate the beauty of the egg.

Her answer is to boil water, then to reduce the heat to a simmer before carefully dropping the eggs in. 4 minutes exactly for a room-temp egg, and 6 for a fridge-cold one. Perfect every time. So simple, and so satisfying.

Serve with some lovely ciabatta for dipping!

Digg Technorati Delicious StumbleUpon Reddit BlinkList Furl Mixx Facebook Google Bookmark Yahoo


  1. Thanks so much for the shout out! It's one of my favorite breakfasts and brings back good memories, especially with father's day right behind us. I'm loving your blog and the gorgeous photos. I'm a sucker for chiarascuro lighting :)