:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/X8cBmEznoKDp2kWNzOOH/fbf7165dd18ce436fb2a27efa8d6e3.jpeg "Soft-boiled eggs")
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Soft-boiled eggs
I regularly prepare soft-boiled eggs for breakfast, especially on weekends when it's simply time to enjoy a bit. It's a great way to start the day with something quick, lively and delicious. Plus, it's a dish that offers many options - you can serve it with toast, fresh herbs or even avocado.
Ingredients
- 4 a piece egg
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Directions
Let the eggs acclimatise to room temperature first, as cold eggs can easily crack in boiling water.
Pour a sufficient layer of water into a large pot so that the eggs are completely submerged in it.
Bring the water to the boil. Once the water is bubbling, reduce the heat to medium and carefully put the eggs in.
Use a pin to make a hole in the tip of the egg, this reduces the risk of the shell breaking.
Cook the eggs for exactly 5 minutes for a runny yolk, and if you prefer a semi-fluid yolk, cook the eggs for 7 minutes.
When the time is up, remove the eggs immediately and place them in cold water to cool quickly and stop further cooking.
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