Soft Boiled Eggs With Seasoned Salt Recipes

BASIC SOFT BOILED EGGS

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.

SOFT HARD-BOILED EGGS

Steps:

• Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
• Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
• Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.

PERFECT SOFT BOILED EGGS

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.

SOFT BOILED EGGS WITH SALTINES

Steps:

• Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
• Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
• For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
• Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.

MARTHA'S SOFT-BOILED EGGS

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 EGGS

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.

SOFT-COOKED EGGS WITH CORIANDER SALT

Steps:

• Toast coriander seeds in a small dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a spice grinder or a mortar and pestle. Add salt and pepper, and finely grind together.
• Bring a medium pot of water to a boil. Gently place eggs in water, and simmer 4 minutes. Remove from water, and place, wide side down, in 6 egg cups or ramekins. Serve with coriander salt.