Today’s Simple Saturday recipe for Tom’s Perfect Soft-Boiled Eggs is brought to you by….none other than my wonderful husband Tom. Now, when I say “brought to you by,” I don’t mean Tom actually made them, in our kitchen, by himself. That usually does not happen at our house. I have been married to Tom for over 25 years, and I can honestly say he has probably cooked a meal in our kitchen about 5 times, with that being somewhat of an exaggeration. Tom can school me on a lot of things, but cooking is not one of them. Well, that is until soft-boiled eggs…
I did not grow up eating soft-boiled eggs. Apparently, I am one of those crazy people who does not like runny yolks. Hard boiled eggs, I’m in, runny yolks, that would be a no. So when Tom asked me to make him some soft-boiled eggs right after we were first married, I’ll admit it, I did not know how to do it. I just couldn’t get it right. They were either too runny or over cooked. After numerous flops, Tom said to call his mom because hers always turned out perfect! Exactly what a new wife wants to hear right?! Well, Tom was right, his mother’s recipe is perfect! There are lots of recipes out there for soft-boiled eggs, but this is the only recipe I use because it works every time. Why mess with perfection?
- 2 eggs
- salt and pepper to taste
- toast for dunking
Fill a medium pot with water and bring to a boil over medium high heat. Make sure the water will cover the eggs by at least one inch.
When the water starts to boil carefully add eggs, one at a time with a slotted spoon.
Set a timer for 4 minutes 30 seconds.
When the timer is done drain the water and quickly rinse eggs with cold water to stop them from cooking.
Place egg in egg cup and crack and peel the shell off the top of the egg.
Salt and pepper to taste.