SOFT-BOILED EGGS IN THE MICROWAVE
After reading numerous articles on the subject of soft-boiled eggs, I came up with a recipe that gave consistent results that you will enjoy.
Provided by Chef Glen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with warm water and place cold eggs into the bowl, to keep from cracking when you cook them.
- Fill a microwave-safe bowl with water; add salt. Microwave on high power to boil, 1 to 1 1/2 minutes.
- Place warm eggs into the bowl of hot water and cover the bowl with plastic wrap.
- Place the bowl of covered eggs into the microwave and microwave on 60% power for 1 1/2 minutes.
- Remove from the microwave and transfer eggs to a bowl of cool water to stop the cooking process. Peel and serve.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 654.9 mg, Sugar 0.4 g
PERFECT SOFT BOILED EGGS
When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils
Provided by Bergy
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Bring the water to a rapid boil.
- add saltand keep it at a rapid boil.
- Prick the bottom (wider end) of the egg with an egg pricker
- Immerse in the boiling water and boil for exactly 5 minutes.
- Dash in cold water, crack & enjoy.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 1326.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
SOFT BOILED EGGS
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 2
Steps:
- Fill a medium sized saucepan with water and bring to a rolling boil.
- Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
- Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.
Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium
HARD BOILED EGGS RECIPE (AND SOFT BOILED EGGS)
My foolproof method for cooking both hard boiled eggs and soft boiled eggs (perfectly) is placing them gently in a pot of boiling water. Watch the video above to see my easy, step-by-step process.
Provided by Lisa Bryan
Categories Breakfast
Time 21m
Number Of Ingredients 1
Steps:
- Bring a medium-sized pot of water to a boil. Ensure there's enough water in the pot to cover the eggs by about an inch.
- While you're waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl.
- Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil.
- Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above.
- Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.
- Peel the eggs and enjoy.
Nutrition Facts : Calories 77.5 kcal, Carbohydrate 0.6 g, Protein 6.3 g, Fat 5.3 g, SaturatedFat 1.6 g, Cholesterol 186.5 mg, Sodium 62 mg, Sugar 0.6 g, ServingSize 1 serving
SOFT-BOILED EGGS, PERFECT EVERY TIME
For years I avoided the soft-boiled egg because it never came out quite right. It took much experimentation and some research, but now I think I've got it! Pic: finecooking.com
Provided by Ellen Bales @Starwriter
Categories Eggs
Number Of Ingredients 2
Steps:
- Tap each egg gently on the wide end with a spoon or knife handle, until the egg has a circular crack. DO NOT break through the inner membrane.
- Place the eggs in a deep pan of cold water, allowing 1" of water above the tops of the eggs.
- Place the pan on high heat until the water starts to boil. TURN THE HEAT OFF, and set your timer for the desired doneness. 2 minutes - The white isn't fully set and the yolk is totally raw 4 minutes - The white is fully set, but the yolk is thick and runny 6 minutes - The white is fully set, and the yolk is mostly set, but still a little runny in the middle 8 minutes - The white is fully set, and the yolk is set, but tender 10 minutes - The white is fully set, and the yolk is fully set I like mine at about three-and-a-half minutes.
- When the timer goes off plunge the eggs into cold water to stop the cooking.
- Crack the shell all over with the back of a spoon and then soak the eggs in cold water for 30 minutes before peeling. The peeling will slide right off.
BASIC SOFT BOILED EGGS
Soft boiled eggs bring back memories of breakfast in bed and the fun of dipping sliced toast or "soldiers" into a golden well of egg yolk. This method is guaranteed quick and foolproof!
Categories Breakfast
Time 8m
Yield Serves: 1
Number Of Ingredients 3
Steps:
- Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
- Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
- Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
- Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.
Nutrition Facts :
SOFT HARD-BOILED EGGS
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 12m
Yield 6
Number Of Ingredients 2
Steps:
- Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 71.5 mg, Sugar 0.4 g
BASIC MICROWAVED EGGS
Basic microwaved eggs are a quick and easy alternative to getting out a skillet pan. In just a couple of minutes you can enjoy your eggs soft or hard boiled.
Time 2m
Yield Serves: 1
Number Of Ingredients 2
Steps:
- Spray microwave-safe container (e.g. mug, ramekin, or egg cooker) with cooking spray or wipe lightly with vegetable oil. Sprinkle a few grains of salt into bottom of container (salt attracts microwave energy and helps to cook egg evenly).
- Break one or two eggs into container. Pierce yolks and whites with fork four or five times to bottom of container (piercing is necessary to prevent "exploding" during cooking). If using a mug or ramekin, cover with plastic wrap, pulling back small area for venting. If using an egg cooker, place lid on cooker base, lining up notches. Twist to secure.
- For Soft Boiled Egg: Microwave on High (100% power) for 30 seconds, or on Medium (50% power) for 50 seconds. Let stand for 30 seconds before removing plastic wrap or lid. If still undercooked, turn egg over in container, cover, and microwave for another 10 seconds, or until cooked as desired.
- For Hard Boiled Egg: Microwave on High (100% power) for 40 seconds. Let stand for 30 seconds before removing plastic wrap or lid. If still undercooked, turn egg over in container, cover, and microwave for another 10 seconds, or until cooked as desired.
Nutrition Facts :
STEAMED SOFT BOILED EGGS RECIPE
Provided by By Christine's Recipes
Yield 2 to 3 serves
Number Of Ingredients 3
Steps:
- Method: Put water in a wok or a pot, about 2.5-cm / 1-inch in depth. Cover and bring it to a boil over high medium heat. You should see some steam releasing from the wok rim. Quickly remove the lid and carefully place eggs on a steaming rack. Cover and steam for 6 minutes. Transfer the eggs into a bowl of iced water. Let them cool to touch. Peel and cut open. The yolk will be runny. If the eggs are cooked for 12 minutes, they are completely cooked and the yolks are quite hard. If cooking for 10 minutes, the egg whites and yolks are cooked, yet the yolks are soft and not tough. So choose whatever you like to cook your own eggs somewhere between 6 to 10 minutes to get soft-boiled eggs.
MARTHA'S SOFT-BOILED EGGS
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
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.
HOW TO MAKE SOFT BOILED EGGS
Steps:
- Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Set a bowl of ice water nearby.
- Remove and chill immediately in the ice water for a minute or two until the eggs are cool enough to handle.
- Tap the bottom of each egg to crack off a little bit of the shell.
- Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. This takes a little bit of practice to get exactly right. If your first eggs aren't perfect, it's ok. They'll still be delicious!
- Season eggs with salt and pepper, to taste.
More about "soft boiled egg time recipes"
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2.3/5 (18)Category BreakfastCuisine JapaneseTotal Time 10 mins
- 1. Combine soy sauce, mirin, sugar, and water in a bowl and whisk well to dissolve. Set aside, or transfer to a Ziploc bag.
- 2. Bring a medium pot of water to a boil over medium-high heat (there should be enough to cover the eggs completely—about an inch of water). Gently add the egg to the hot water (even a hairline crack will allow the white to escape into the water as it cooks) and bring the heat down to a simmer.
- 3. Cook for 5 minutes, then, using a slotted spoon, remove egg and place directly into an ice water bath. The cold water will stop the cooking process and make the egg cool enough to handle.
- 4. Gently peel the egg and discard the shell. Transfer eggs to prepared marinade and refrigerate for at least 4 hours.
HOW TO MAKE A SOFT BOILED EGG - STEP-BY-STEP RECIPE | KITCHN
From thekitchn.com
- Bring the water to a boil. Fill a saucepan with a few inches of water and bring it to a rolling boil over high heat.
- Cook the eggs for 5 to 7 minutes. For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. For 3 or 4 eggs, add a few extra seconds to your timing. (For more than 4 eggs, cook in batches.)
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4.6/5 (23)Category Side DishCuisine JapaneseTotal Time 7 mins
- Put water (should be 1 inch (2.5 cm) above eggs) in a saucepan and bring the water to boil on medium heat.
- Once boiling, take out the eggs from the refrigerator and gently put the eggs in the boiling water using a slotted spoon.
- Reduce the heat to a simmer and cook the eggs for 6.5 to 7 minutes. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center. Note: The cooking time may vary depends on the size of the eggs and the starting temperature of the egg.
- When it's done, drain the water and shock the eggs in iced water for 3 minutes. Gently peel the egg shell. Cut the eggs in half with a sharp knife or fish string.
HOW TO MAKE SOFT-BOILED EGGS - ONCE UPON A CHEF
From onceuponachef.com
Servings 12Estimated Reading Time 7 minsCategory How To & ResourcesTotal Time 15 mins
- Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower cold-from-the-fridge eggs into the water one at a time (don't drop them in or they'll crack). Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.
- Meanwhile, fill a bowl large enough to hold the eggs with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes.
- Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.
OLD FASHIONED SOFT BOILED EGG BREAKFAST - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Cuisine North AmericanTotal Time 10 minsCategory BreakfastCalories 81 per serving
- Add just enough water to the saucepan so that there is just 1-1.5 inches of water in the pan once the eggs are added.
- Once the water is boiling, remove the eggs from your refrigerator and place them gently into the boiling water.
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