This little post is dedicated to the humble yet elegant egg. As a kid, my favorite weekend breakfast was a soft boiled egg served up in an egg cup along side perfectly toasted strips of bread. After chipping off the top portion of the egg to reveal the golden yolk, I'd delicately dip each strip of toast into the center of the egg, finishing off the rest of the with a special spoon.
These days, I make them for my kids, one of whom has coined the toast and egg combination, "Eggy Soldiers" as the long strips of toast remind him of soldiers standing at attention. For the most part, soft-cooked eggs in little egg cups seem to have gone out of style. But if you're feeling nostalgically retro and want to try something classic and fun, pick up a few egg cups (.99 at Bed Bath and Beyond) and treat yourself or someone you love to some old-skool soft-cooked eggs.
Soft-Cooked Eggs (Adapted from The Joy of Cooking)
Unshelled eggs
Cover them in cold water
Put the pan over medium heat and bring the water to the boiling point.
Lower the heat to a simmer.
Now watch your time, which will depend on how large and how cold your eggs are.
After the heat us reduced, eggs will be soft cooked in 3-4 minutes.
Remove from the pot, put eggs directly into egg cups.
Using a knife, tap the egg about 1/4- from the tip all the way around and remove the top.
Serve with buttered toast strips or toast points.
