Perfect Soft Cooked Eggs

Jane McMillan-Whittaker Recipe

By Jane McMillan-Whittaker janenov46

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.


Recipe Rating:
 6 Ratings
Serves:
2
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

4 large
eggs
enough water to cover the eggs a little
1 tsp
white vinegar


Directions Step-By-Step

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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Collection: 2012 Member's Choice
Other Tags: Quick & Easy, For Kids, Healthy