I’ll be damned. My mother made these for me when I was little, but I would never have thought they were called soft boiled. Thanks. BTW how do you get the top of the shell off without making a mess?
If it’s just eggs with nothing else then I’ll take them scrambled. But I never eats eggs all by themselves, I usually have them over easy with pancakes or waffles.
Poached on toast topped with smoked salmon.
You just tap around the top with the edge of a spoon to crack it and lift the top off. The egg white is cooked enough not to fall out of the top shell. The mess stays in the bottom. The thought of eating one nowadays really appalls me now, but I remember liking them when I was very young. Maybe I’ll have to experiment with a medium boiled egg.
Only with rye toast.
When I was a kid, my family called this dish a gashouse egg. I have no idea why. Nowadays I call it an egg in a nest, or egg in a frame, because most people know what I’m talking about when I say that. I usually fry the circle of bread up when I’m cooking the egg and frame. And that’s what I’d like, please. I’ll bring some tea fixings.
I’ll have mine wrecked, and stuffed between two slices of w/w toast with ppcf (pastuerized processed cheese food)and tabasco sauce.
In honor of this thread I just finished off three eggs, over easy. Light salt, moderate ground black pepper. Bit of ketchup up top.
A toasted ‘everything’ bagel with real butter. One half bagel utilized for dipping, the other reserved for mopping.
Beverage: black coffee.
Part of a perfect Sunday morning.
Bon Appétit!
mmm
I’ll have my eggs safely ensconced in my ovaries where they belong and will gladly dine on the finest in breakfast cereals available. Yesterday I invented “Honey Nut O’Bunchos” which was a combination of the last of the Honey Nut Cheerios and the last of the Honey Bunches of Oats. It was delicious, and I don’t foresee eating either cereal solo in the future. I’ll just make a bowl of that.
I would christen that concoction Honey Nut Cheerioats.
But I wouldn’t eat it if eggs were available.
mmm
Scotch eggs.
But typically, over easy.
I hate frying eggs for family who wants them over hard and eats their steak medium-well. Killing. The. Goodness. Instead, I’d much rather serve scrambled eggs and bacon or sausage.
I like my eggs like I like my women: easy and a little squishy, glistening with butter. 
You win the thread!
Definitely going to try the shirred eggs.
I have posted about perfecting poached eggs, as well as the best way to make scrambled.
I want em scrambled and fried. You crack the egg in a heated skillet with a little melted butter in it, stir the egg around with the tip of the spatula til the parts get well mixed but not homogenized, then wait til the top of the egg is just past runny, and flip it immediately. I like em cooked all the way through but still moist, so I only leave the egg flipped for a few seconds before I removed it from the heat. Little salt and plenty o cracked black pepper. MMM.
How do you steam something that isn’t solid?
I still don’t get shirred eggs. Are the eggs beaten? It sounds like a quiche without the crust.
Bourdain was just saying the same thing the other day… he said that if he had a bad day his Mom would make them for him. I excperienced the soft-boiled egg in Germany, with the little pedestalled egg cups. My Exchange father would occasionally eat them for Breakfast. Once it was half ensconced on the egg cup he would just sort of smash the top off with some clips of his tiny egg spoon.
The soft boiled egg is really rare in certain parts of the states, I almost exclusively think of it as a “foreign” egg prep. I always assume that there is an English or European connection recent, usually only a gener4ation or 2 removed. I’m almost positive they would look at you like you were mad in you walked into a local Diner or Greasy Spoon, or Denny’s or IHOP, or Bob Evans and asked for a soft boiled egg. I wonder if any of those places will even serve them for health reasons?
My Mom made me soft boiled eggs as a child (even had the egg ‘cup’).
I just went to Ireland and was surprised how often runny eggs were available at breakfast buffets.
I would kill right now for 3 soft boiled eggs and four pieces of buttered wheat toast.
I would cut the toast for my kids in little one-inch wide strips, so you could easily dip them into the egg. Yum.
I’m amazed at the surprise surrounding soft boiled eggs. I ate them all the time growing up and poached and soft-boiled (3 minute eggs) are my kids favorite. I didn’t realize they were so rare!
ETA: we do shirred eggs too- in a ramkin or muffin tin in the oven topped with a little pat of butter. Just grease the cup, crack the egg whole and top with butter. Bake until the white’s are set. S&P Yum. Obligate wiki link: Shirred eggs - Wikipedia