Martha Stewart Soft Boiled Egg Recipes

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EASY SOFT-BOILED EGG



Easy Soft-Boiled Egg image

A soft-boiled egg goes well with steamed spinach on toast, steamed asparagus, or sliced ham on a toasted English muffin.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

Water
1 large egg

Steps:

  • In a medium-size saucepan, bring 3 inches water to a boil. Add egg, cover, and remove pan from heat. Let stand 5 to 6 minutes. To serve, crack one end of egg and peel off some shell, then scoop out egg with a spoon.

Nutrition Facts : Calories 72 g, Fat 5 g, Protein 6 g

MARTHA'S SOFT-BOILED EGGS



Martha's Soft-Boiled Eggs image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

4 large eggs
Coarse salt and freshly ground pepper

Steps:

  • Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

SOFT-BOILED EGG



Soft-Boiled Egg image

Looking for a light breakfast option to start your day? Try a soft-boiled egg.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 1

1 large egg

Steps:

  • Place (cold) egg carefully into a small saucepan of boiling water and cook for 4 1/2 to 5 minutes.
  • To serve in the shell, quickly crack at wider end with a knife, and remove top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart; then scoop egg out with spoon.

SOFT-BOILED EGGS



Soft-Boiled Eggs image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 1

4 large eggs

Steps:

  • Bring a deep saucepan filled with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan, and remove from heat. Let stand 4 to 6 minutes (to taste).
  • To serve in shell, quickly crack at wider end with a knife, and remove top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart; then scoop egg out with spoon.

MARTHA STEWART'S HARD BOILED EGGS 101



Martha Stewart's Hard Boiled Eggs 101 image

I've been cooking hard boiled eggs like this for years. It really works. A TV chef recently suggested draining the water and shaking the boiled eggs in the pot in order to crack the shells, then submerge them in cold water to cool........makes for easier peeling.

Provided by dojemi

Categories     Breakfast

Time 17m

Yield 12 eggs

Number Of Ingredients 2

12 eggs
1 quart water (more if necessary to cover the eggs completely)

Steps:

  • Place eggs in pot and cover with water.
  • Boil.
  • Cover.
  • Turn off heat and allow to sit for 16 minutes.
  • Drain and fill pot with ice water to stop cooking.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 73.4, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

HOW TO MAKE PERFECT HARD-BOILED EGGS



How to Make Perfect Hard-Boiled Eggs image

Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 1

12 large eggs, room temperature

Steps:

  • Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  • Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

SAVORY OATMEAL AND SOFT-COOKED EGG



Savory Oatmeal and Soft-Cooked Egg image

Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1/2 cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced scallion greens

Steps:

  • In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.

Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g

MARTHA STEWART'S SOFT BOILED EGGS 101



Martha Stewart's Soft Boiled Eggs 101 image

Make and share this Martha Stewart's Soft Boiled Eggs 101 recipe from Food.com.

Provided by dojemi

Categories     Breakfast

Time 6m

Yield 4 serving(s)

Number Of Ingredients 3

4 eggs
water (to cover)
toast, fingers, to serve

Steps:

  • Place eggs in a pot and cover with water.
  • Bring to a boil.
  • Cover pot.
  • Turn off heat for 6 minutes.
  • Done!

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

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3.6/5 (105)
Author Martha Stewart
Servings 4
Category Breakfast,Brunch
  • Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1½–2 minutes.
  • Remove eggs from water. Serve immediately in egg cups (no peeling necessary!): Cut the egg in half with a serrated knife and season with salt and pepper to taste. Use a spoon to scoop the egg from either side.


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