We have eggs for lunch often on weekdays. Eggs are not only delicious, they also have excellent nutritional value. One large egg only has 70 calories! There are several ways to cook a soft boiled egg and I have found that I have the most success with the "six minute egg" method. The yolk should be creamy soft and the white should be fully cooked. By keeping the eggs from a hard boil, the whites will be tender but not rubbery.
Six Minute Soft Boiled Egg Instructions
- Bring a pot of water to a slow simmer. There should be bubbles coming to the surface but not boiling. Use a spoon to gently place large eggs in the simmering water.
- Set your timer for 6 minutes. Watch to make sure the water continues to simmer but not boil.
- When the timer goes off, remove the eggs and open up the top immediately to reduce further cooking.
You can tap the top off with a sharp knife or use a little gadgets shown on the right side of the picture. I bought my egg topper at Cobblestone Kitchenware. They have several different kinds of egg toppers. I found this one works just great. Small spoons and pretty little egg cups makes your plate perfect for a spring breakfast or lunch.
Wondering about egg nutrition?I took this graphic from eggs.ca