Okay, so I can probably time the egg to soft-boiledness, but how best to get the egg open without mess?
I usually make a mess and deal with it. You don’t want to watch me eat soft boiled eggs.
Wikipedia offers a couple of options, levdrakon.
And explains toast soldiers, as well. :o
And Google images provides some further elucidation about egg cups and toast soldiers.
I had this very thing for breakfast today, BTW. Very satisfying, especially since until recently I had been avoiding eggs until I had my cholesterol tested.
I can never get a nice soft boiled egg eating out, so I only order soft poached as an alternative. Poaching is easier than trying to time an egg perfectly. The water has to be the right temperature. The egg must be reasonally fresh.
All I want is a soft-boiled egg
Without a need to moan and beg
With toasty soldiers’ legs
Oh, wouldn’t it be loverly?
Sorry. I just had to get that out of my system.
I love soft boiled eggs. I like to chop them up on a slice of toast, or to just eat them plain right out of the shell.
I eat them if I’m feeling slightly ill, but somewhat hungry.
On to the question at hand.
I’ve rarely had an egg crack on me. I generally put them in cold water, bring them to a boil and start timing as soon as the water starts a rolling boil. I generally cook them for three minutes, sometimes three and a half minutes.