The egg lover’s way to eat a boiled egg: barely cooked, but warm and comforting. Soft-boiled eggs are great stirred into a bowl of reheated leftover grains or a soup or broth.
Ingredients
- 1 egg
- Salt and pepper (optional)
How to Make It
- Fill a saucepan about two-thirds full with water and bring it to a gentle boil.
- Use a spoon or some other handy tool to lower the egg into the gently boiling water. Adjust the heat so the water barely bubbles, then cook for 3 to 5 minutes, the lower time if you want the yolk completely runny and the white still slightly liquid, the higher if you want the white very soft but set.
- Run the egg briefly under cold water, crack the shell, and scoop out the egg. Sprinkle with salt and pepper if you like and serve.
