Soft Boiled Eggs

We also call these Three Minute Eggs. The whites will be mostly firm and the yolks will be runny and we have a ritual for eating them in special egg cups that support the eggs upright. We tap the tops to crack them and remove bits of shell, and then lop off the top so we can dip pieces of toast into the soft yolk.

You can also crack the eggs and scoop them into a bowl, add pieces of toast, salt and pepper.

Your eggs are stored in the refrigerator, of course, so you can warm them quickly by letting them sit in hot water for a few minutes. Taking the chill off them reduces the likelihood that the shell will crack when you immerse them in the almost boiling-hot water.

FOR 4 SERVINGS

Ingredients:

8 eggs, at room temperature

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Instructions:

▪ Use a pot large enough to hold the eggs and fill it with cold water to a depth that will cover the eggs. Put on high heat and bring to a boil. Lower the heat until the water is just barely moving.

▪ Use a large spoon to lower the eggs into the water and set the timer for 3 minutes.

▪ At the end of 3 minutes, pour off the hot water and replace it with cold water, then after about 15 seconds drain that off and the eggs are ready to serve.