Perfect Soft Cooked Eggs

Perfect Soft Cooked Eggs Recipe
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Recipe Rating:
 6 Ratings
Categories: Eggs, Quick & Easy, For Kids, Healthy
Collections: 2012 Member's Choice
Serves: 2
Prep Time:
Cook Time:

Ingredients

4 large eggs
enough water to cover the eggs a little
1 tsp white vinegar
Pinched by HANK44, and 94 more.
x5
Well Seasoned
Massena (now in FL), NY
janenov46
Member Since Oct 2010
 
 
 
 
 
 
 
 
 
Jane's Notes:

This is for our beginner cooks. I make these at least twice a week and they come out perfect every time. It's not easy to get perfect soft boiled eggs either.
Whites are set, but yolk is soft. All you need is some toast and you are set. The cook time is off by one minute, but you have to enter by 5 minute increments in that section, use the direction section for the time.

 

Directions
1
Set eggs out so they are not ice cold when you start to cook them.
2
Put enough water in a sauce pan to cover the eggs. Add the vinegar. The vinegar will prevent the eggs from seeping all over if they crack.
3
Bring water to a soft boil, and with a spoon lower the eggs in one at a time.
4
Set your timer immediately for 6 minutes exactly. Now would be a good time to start the toast or english muffins.
5
When 6 minutes are up, drain off water and fill pan with cold water.
6
Shell eggs by dipping in the colder water from time to time so you can handle them. I keep a paper towel handy to dry the egg a little before I put it on toast.
7
Put one egg on each slice of buttered toast.
Comments

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user Jane McMillan janenov46
Jane McMillan [janenov46] has shared this recipe with discussion groups:
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Utahn
Oct 13, 2011
I love boiled or poached eggs on toast. My favorite is to butter the toast, tear it in pieces, put it in a bowl and put the eggs on top and toss all together. My grandma used to make that for me, and it has stuck with me all these years. Thanks for this recipe, Jane.
user Bea L. coffeetime
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DRamsey
Oct 13, 2011
Jane that is perfect you should do one for hardboiled eggs too. You wouldn't believe how many young cooks have asked me how to cook them.
janenov46
Oct 13, 2011
I was thinking that you would all think that I had lost my mind :D But.....the beginners need a place to start.
Bonnie that would work! Sounds pretty darned good too.
I pick the toast up and eat it like an open faced sandwich.
Dana, there are so many ways out there for sure! Dee came up with one ....see if I can remember..that was bring to a boil, shut it off and leave it for 18 minutes, drain, and add cold water.
colleenlucky7
Colleen Sowa colleenlucky7
 
 
 
 
 
 
 
 
 
Oct 13, 2011
What a great teaching tool for new cooks! xo
user Colleen Sowa colleenlucky7
I tried this recipe and say it's Family Tested & Approved!
janenov46
Oct 13, 2011
I'm thinking of adding some simple things to the beginners cook site Colleen. Things that you won't find in cook books, but a beginner cook has to know.
We take things for granted bc we have years of experience and trial and error, and just do them without a thought. These gals and guys need to know some basics to get a decent meal that is not complicated and have some sucesses in the kitchen to give them confidence to try to cook.
DRamsey
Oct 13, 2011
So true Jane and we would never ever think you lost your mind! :)
cheryllynnchavez
Cheryl Chavez cheryllynnchavez
 
 
 
 
 
 
Oct 13, 2011
Now. . if I could just figure out what to do that nasty white stuff. LOL I love the gooey yellow. Give the white to the dog.
I do the same with my sunny side up or over easy eggs. :)
I keep asking my husband "I wonder what they would do in a restaurant if I asked for just the yellow part of the egg done over easy?"

I know. I am a freak. :)
janenov46
Oct 13, 2011
No you are not Cheryl the white part is kinda bland.
GW likes to do sunny side and I always make him flip mine to cook the whites better.
Maybe they could genetically engineer a chicky that just lays eggs with the yolks in it....or HEY!
How about this instead of egg beaters how about packaging just the yolks?
Utahn
Oct 13, 2011
In the beginning, I hesitated to post the basic recipes on JAP, BUT then when I posted my rolls and bread recipes, I got emails from new cooks thanking me for those simple recipes. Not everyone has been cooking as long as we have. We tend to forget that sometimes. Having said that, I have always been partial to easy-to-fix recipes. I see no reason to spend any more time at the stove than I have to! :D

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