Soft Boiled Egg

My first experience with one of these was in Sweden, where they were always included with the breakfast Smörgåsbord.  There were a lot of unfamiliar things on the table – all sorts of pickled herring, sliced meats, things I couldn’t guess at.  I thought it was a hard boiled egg, and familiar, so I went for it.  The soft part was a surprise, but turns out I loved it, and it is really good with pickled herring.  You can have it with buttered toast as well.

Follow this link to the recipe:

Soft Boiled Egg

·         One extra-large egg, room temperature, per person

In the morning:

Bring a small pot of water to a boil (it comes to a boil quickly if you heat it with the lid on).  Pick the egg up with a tablespoon, and gently slide it into the water.  Bring to a boil again, and boil for exactly 5 minutes.  Plunge into cold water to stop the cooking process.  Serve in an egg cup, or in a small bowl, or take it out of the shell and serve over toast.

NOTES:

·         Kids like the novelty of digging their egg out of the shell

·         Boil a shorter time for less cooked eggs or for smaller eggs

·         Boil longer if it is straight from the refrigerator, or if it is a jumbo egg

·         Make notes on what time produces an egg consistency that you like.