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The secret to the perfect soft boiled egg? Using the Fast Start method – lowering the egg into gently boiling water and boiling it for exactly 5 minutes.
Ahh, the perfect soft boiled egg: delicate egg white enveloping warm, creamy, thick-yet-runny yolk. So good!
I’ve always loved soft boiled eggs, but I never really learned how to make them, and it always seemed like such a fuss, having to watch the pot until the very minute the water starts boiling, because every minute counts when it comes to achieving the perfect soft boiled egg.
That’s why I’m so grateful to Margaret McArthur, who wrote about her own experiences with cooking the perfect soft boiled egg. Her humorous piece finally taught me how to cook the perfect soft boiled egg!
The secret? Using the Fast Start method – lowering the uncooked egg into gently boiling water, rather than the more widely acceptable Slow Start method of placing a room temperature egg in cold water and bringing it to a boil.
Once you place the egg in the boiling water, all it takes is 5 minutes of gentle boiling and the soft boiled egg is ready. Thick yet gooey yolk, creamy white – it’s the perfect soft boiled egg!
To keep this low carb, I serve soft boiled eggs with toasted and sliced low carb English muffin.
Watch the video:
Perfect Soft Boiled Eggs
- 2 large eggs
- Salt and pepper to taste
- Remove the eggs from the fridge.
- In a small pot, bring water to a boil over high heat, then lower heat to medium-low, for a gentle boil. (How much water? Depends on your pot. Should be enough to fully cover the eggs).
- Using a slotted spoon, gently lower the eggs into the water.
- Gently boil the eggs, uncovered, for exactly 5 minutes.
- Use a slotted spoon to gently but quickly remove the eggs from the water. Place in egg cups.
- When cool enough to handle, slice the top with a sharp knife.
- Perfection achieved! A cooked white, and a thick, runny yolk! Sprinkle with salt and pepper and dig in, with a spoon, or with toasted and sliced low carb English muffin.
Sodium info is for eggs only; add salt to taste.