Soft Boiled Goose Eggs Recipes

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.

JAMMY SOFT-BOILED EGGS

Steps:

• Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
• Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
• Do Ahead
• Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.

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 HARD-BOILED EGGS

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.

SOFT-BOILED 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.

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.