The soft boiled eggs recipe It is very simple, but as in so many other easy operations, it has its little tricks to ensure that when you make this dish, the eggs are at their perfect point.
This technique is ideal for breakfast timeif you like to eat eggs in the morning, since they are very easy to digest when cooked in this way, because in addition to being very tasty, they are light since we do not include more fat than the one that the ingredient itself has.
They are also great at dinner time. when you don’t know what to prepare and you don’t want to resort to fast food or to pull sausages or cheeses. In those cases, a soft-boiled egg or two will fill you up quickly and easily.
For make perfect soft-boiled eggsit is not enough to cook them for less time than when you want to get hard-boiled eggs, but it is important to take into account the advice that we give you below.
Tricks to make the perfect soft-boiled egg
- The eggs they must be at room temperature before being cooked, to prevent the contrast of temperatures from scratching the shell.
- cooking water it should be boiling at the time you put the eggs in. It is preferable to add a few grains of salt to the water and a splash of vinegar that will make them cook perfectly evenly.
- The fire It should be the minimum necessary to keep it boiling, but not to the limit to prevent vibrations and gushing from causing the eggs to collide with each other or with the edge of the saucepan, causing them to break.
- cooking time It is counted from when the water boils again and it should be between 3 and 5 minutes depending on how we like the white to be curdled, keeping the yolk fluid. More time would no longer be a boiled egg but a mollet egg or if we continue, a boiled egg or hard-boiled egg.
- The subsequent cooling of the soft-boiled egg is essential so that the soft-boiled eggs do not continue to cook in their shells after they have been removed from the pan. It is recommended to have a bowl with some ice cubes to cool them for a minute, so that the cooking stops, but the egg continues to be hot for tasting.
- to open the egg you can give it side taps with a spoon, or better use a knife and cut carefully so that bits of shell do not fall into the egg. There are also specific utensils in the trade for this function.
We put a saucepan with water to boil and add a few grains of salt and a splash of sherry vinegar. We bring to a boil. When the water already boils, carefully insert the eggs with the help of a spoon to prevent them from hitting and cracking the shell.
We start the timer for 3 minutes, -4 if we want the white completely curdled, keeping the yolk fluid- and we stir during the first minute so that the yolk is centered in the egg. Meanwhile, we prepare a bowl with water and ice to be able to stop the cooking when the indicated time passes.
Remove the eggs and submerge them in the bowl of ice water, leaving them for a minute. This is how we cut the cooking but We do not leave the eggs cold but at their ideal temperature point to taste. In addition, this way we can manipulate them better to cut the upper part of the shell.
Open the boiled egg with the help of a knife or scissors and we eat it with a spoon, without giving up enjoying the yolk with a few pieces of toasted bread. If we want, we can add salt and pepper or take them natural.
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With what to accompany soft-boiled eggs
To enjoy these soft boiled eggs, eat them with a teaspoon, after opening them carefully. I like to put a pinch of salt in the yolk to intensify its flavor. As an accompaniment, you can prepare some pieces of fried bread, draining them later on absorbent paper, or serve with some slices of toasted bread cut into rectangles, which are perfect for enjoying the yolk.
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