Soft Boiled Egg on Toast

20 Jul

So simple, and oh so good. This is one of my very favorite go to breakfasts. As a matter of fact, I have had it two mornings in a row. For me, the key is in the doneness of the yolk. I like a yolk just to the point where I can spread it on my toast, like jam. Runny whites upset me, so I will err on the side of too done to make sure I don’t have a runny white. Yesterday I used Barrie’s whole wheat bread. It comes unsliced, so I get to choose my thickness. Today I went with the whole wheat bread from Sweetish Hill. Slathering the bread with some Way Back When Dairy butter is pivotal. Salt and pepper on top and I am a happy girl. For an extra kick, I can’t get enough of Sriracha. Not at all local, but eye opening and made for eggs.

Boiled eggs seem like they should be so easy, but it has taken quite a bit of advice gathering and testing to get to results I am satisfied with. There are too many people, shows and books that need credit for this, so I will give a blanket shout out to all of the egg boilers that have helped me on this journey. I feel I would be cheating you to only pass along my soft-boiled research, so I have included my findings on the more firm variety.

And, a trick for peeling. I find eggs are much more successfully peeled under a stream of running water. The shell seems far less stubborn.

For the hard boiled egg: Start the raw eggs in cold water. Bring this water to a boil, then turn off! Let the eggs sit in the water for 8 minutes and you are sure to have a hard boiled egg you are happy about. Let it sit for up to 10 minutes if you want a chalkier yolk.

For the softie: Bring the water to a boil and place raw eggs in the boiling water, gently (I use tongs to accomplish this). Keep water bubbling, but not so hard it breaks the raw eggs. Let eggs boil for 5 minutes if you start them at room temperature and 6 if they go from fridge to water. In this preparation, the whites will be firm, with a runny yolk.

It may be my taco eating roots, but I fold the toast over to eat.


14 Responses to “Soft Boiled Egg on Toast”

  1. Cousin Kate July 20, 2010 at 12:06 PM #

    You inspired me! I had this for brunch whilst home writing a paper….delicious!

    • notthatmartha July 20, 2010 at 12:09 PM #

      Kate Gose,
      That is an A+ for you as a cooking student! Thanks for trying it!

  2. johnrpitts July 20, 2010 at 2:31 PM #

    One of my favorite breakfasts…

    Drizzle a bit of truffle oil across the top to take it to the next level!

  3. Sarah Baetz July 20, 2010 at 4:55 PM #

    Martha, this was my favorite breakfast of all the summer…that delicious bread, the perfectly boiled huevos, and the hours on the kitchen floor with Baby Eloise and you! Thank you, thank you!

  4. Mother July 22, 2010 at 11:24 AM #

    I just made this for breakfast and it was a nice change from my regular fried egg. I didn’t even need to butter the toast because I like mine kind of runny….yum yum! Thanks for the inspiration, Martha.

  5. Carolyn L. Bass July 25, 2010 at 5:10 PM #

    So very proud of you Martha!
    You have landed in the field nearest and dearest to my heart – FOOD!
    Continued success and spreading your special joy!
    Carolyn Bass

  6. christy claxton August 8, 2010 at 1:10 PM #

    I’m trying this breakfast to go as soon as I can. And thanks for teaching me how to get a firm white and a runny yolk. I didn’t know how to do that. And it was great to meet you last night! Hope you’ll both be with us when we do the yoga retreat in September. Food is paramount to a great weekend, so I’ll be calling on your expertise! peace from the porch – christy

    • notthatmartha August 8, 2010 at 1:33 PM #

      Christy, It was great to meet you! I can’t wait for a food/yoga retreat and just good old school hanging out. Thanks for reading!

  7. Leigh Toney August 8, 2010 at 6:37 PM #

    Martha! I have been overcooking my hard boiled eggs for 33 years! I made eggs both suggested ways yesterday. Both were delicious and the Srircha idea is genius! YUM! Looking forward to trying more of your recipes! Thanks for sharing. XO

  8. holiday gift August 29, 2010 at 6:39 PM #

    excellent writing .

  9. Drew Shafer September 2, 2010 at 10:55 PM #

    Martha, your blog is great – I’m going to be stealing some recipes from you…

    Something I learned from my mom about peeling hard-boiled eggs – believe it or not, it’s a lot harder to peel a fresh egg than one that has been sitting in the fridge for a few days. If you keep your eggs in the fridge for a week before you boil them, peeling is a lot easier!

    • notthatmartha September 8, 2010 at 11:45 AM #

      drew, that is absolutely true! steal away, that is what the recipes are there for. hope all is well with you.

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