What is your perfect soft boiled egg? Is it firm, custard-like whites with a golden runny yolk? Does it conjure up memories of family summers or Sunday morning breakfasts with your egg nestled in its cup as you gently tap the egg and dip your toast soldiers into the yolk as you watch it ooze over the sides?

Making soft-boiled eggs is nothing that can’t be mastered in the space of an early morning. Here’s a step-by-step guide to creating the perfect soft, warm and runny boiled egg. Timing is everything! Five minutes is perfect for a runny yolk and seven minutes for a firmly set yolk. Using a timer is the only way to get consistent results, never glance at your clock!

 

  • Bring water to a rapid-rolling boil.
  • Reduce to a rapid simmer.
  • Gently lower the eggs with a spoon, one at a time.
  • Cook for 5-7 minutes *dependant on yolk preference.
  • Remove the eggs with a slotted spoon and run under a cold tap for about 45 seconds.
  • Place in an egg cup, using the edge of a knife gently tap around the top and dunk with toasted soldiers.

 

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Ingredients:

1 small fennel bulb with feathery leaves attached, finely sliced
A large handful of lamb’s lettuce
1 small beetroot bulb, cut into shavings or finely sliced
Juice from ¼ lemon
A handful of fresh asparagus
A small handful of walnuts
2 large eggs
A small handful of fresh dill, torn
Freshly ground balsamic sea salt and black pepper

Ingredients for the Dressing:

2 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon cider vinegar

Method:

Place the lamb’s lettuce into a large salad bowl and add the sliced fennel and beetroot. Retain the feathery fennel leaves for garnishing.

Bring a pot of water to boiling and reduce to a rapid simmer. Carefully add the eggs and simmer for 5-7 minutes.

Meanwhile, gently bend the end of each asparagus spear until it snaps naturally and blanch the asparagus in cold water. Using a frying pan cook the asparagus for 2-4 minutes until bright green and set aside.

Next, make the dressing; combine all ingredients in a small serving jug and whisk together.

When eggs are ready, rinse under cold water, peel and set aside.

Add the walnuts and asparagus to the salad and toss everything together along with the vinaigrette dressing. Add the fennel leaves and season with salt and pepper. Slice the eggs in half and add to the salad and let the yolk spill over the crunchy, crisp salad and devour.

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