The other day I was out for breakfast and ordered two soft boiled eggs. A few minutes later I was served on a plate, two eggs in the shell, searingly hot and cooked just a hair under hard boiled. I’m left to conclude that a soft boiled egg does not have the same definition in both 🇨🇦 and 🇺🇸. (Egg cup holders anyone?)
Anyway, these not soft boiled eggs led to a happy accident, as I’ve concluded eating them quartered with salt and pepper on a piece of toast is actually pretty amazing. So amazing I’ve been making it at home. So, all is well that ends well!
Put the eggs in a pot, cover entirely with water + one additional inch of water beyond the tops of the eggs. Bring to a boil & continue to cook for 4 minutes.
Run under cool water (or add to a bowl of water and ice) just until the eggs are just cool enough to handle. You still want the eggs to be warm…you just don’t want to burn your fingers as you peel them! Once peeled, quarter, put on a piece of toast and add salt & pepper to taste.
