Soft Boiled Egg on Toast

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.