Soft-Cooked Eggs

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Soft-Cooked Eggs
8 eggs 8
  Salt and pepper, to taste  

Method:
Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over the top of the eggs. Cover saucepan and bring quickly to a boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water 3 to 4 minutes or until cooked as desired. Remove eggs and rinse under cold water. Cut off larger end with a sharp knife. Place in eggcups and season with salt and pepper.  

Variations:
For these serving suggestions, eggs should be cooked for at least 4 minutes and cooled slightly before peeling.
Spread toasted, split bagel with cheese and top with slices of peeled, soft-cooked eggs. Top toasted waffle with fork-mashed, peeled, soft-cooked eggs and drizzle with maple syrup.
Place slices of peeled, soft-cooked eggs onto warm flour tortilla, garnish with shredded cheese, roll up and serve.

Tip:
Eggs cooked in the shell are commonly referred to as "boiled", but they should never be boiled. Cooking and accurate timing are the secrets to perfect soft-cooked eggs. Leaving the eggs in boiling water might cause the shell to crack, or cause the egg white to be hard and rubbery and the yolk to be dry. 

Number of Servings:  4
Preparation  2 minutes
Cooking  10 minutes
Standing  3 minutes

Nutrients per serving - 2 eggs:
Calories 150
Fat 10 g 
   Saturated 3 g
   + trans 0 g
Carbohydrate 2 g
Fibre 0 g
Protein 12 g

Source: Egg Farmers of Canada