Ingredients
- 4 large eggs
- Salt and pepper
Preparation
Step 1
*Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for 1-6 large, extra-large or jumbo eggs without altering the timing. We recommend serving these eggs in eggcups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.
Bring ½” water to boil in medium saucepan over med-high heat. Using tongs or a steamer basket gently place eggs in boiling water {eggs will not be submerged} Cover saucepan and cook eggs 6½ minutes.
Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and serve, seasoning with salt and pepper to taste.
YES, YOU CAN PEEL A SOFT-COOKED EGG
Though it seemed unlikely to us, soft-cooked eggs are actually easier to peel than are hard-cooked eggs. This is because the soft-cooked white is more yielding. Start by cracking the broad end of the egg against a hard surface and then peel away both the shell and the inner membrane. A quick rinse in warm water removes any remaining wisps of membrane and shards of eggshell. Split the egg in half and serve it over toast, or have it your usual way.