Creamy Soft Boiled Eggs
I have a variety of obsessions….pimento cheese (yup that’s still happening), unique pasta shapes, kale salads and eggs. Yes, eggs! I love them. My all time favorite? Scrambled egg, english muffin and pimento cheese! Such a good breakfast! And I probably eat that at least 5-6 days of the week. So much for variety, huh? I’m all about eggs in the morning!
High in protein, healthy fats and all around deliciousness, eggs are my perfect breakfast food. My day just isn’t the same without my morning egg sandwich. But lately I’ve been craving hard boiled eggs. I don’t know why…they just seem fun. But I’ve also been in the mood for sunny side up eggs too. Can’t beat that creamy, dreamy runny yolk.
So the soft boiled egg obsession was born. The perfect combination of hard boiled eggs and sunny side up. These eggs have a firm white and a runny yolk. Wonderfully spreadable for your morning toast, but also delicious sitting on top a big pile of greens. The yolk drips down and mixes with the dressing to add a delicious richness.
OMG….soft boiled eggs are my new favorite! Look at that drippy yolk! So perfect! What makes them even better, is that they’re ridiculously easy to make. Which means I’ll be making these a lot more often. Soft boiled eggs everyday. I could totally live with that!
Soft Boiled Eggs:
- 4 eggs (at least a week old – they peel easier)
- Bring a large pot of water to a boil. Reduce heat so water is simmering and gently add in your eggs. Don’t crowd the pot – you might want to do multiple batches.
- Boil the eggs for 6-7 minutes. Remove from pot and submerge in ice water for about 5 minutes to cool quickly.
- Gently crack shell and peel. Slice in half – but be prepared for the runny yolk! Have your toast or salad ready to be drizzled with that creamy center. Soft boiled eggs will keep for 1-2 days max.