My childhood favorite was this simple breakfast I referred to for many years as “dipping eggs”. It wasn’t until only a few years ago that I found out that they are actually soft-boiled eggs, and that most people refer to them as that name. I still think of them as “dipping eggs.”
Dipping eggs, for me, is one of my comfort foods. I am not sure of its comfort because of the nostalgic value or is it because of its simple preparation. Perhaps a little of both.
I am sure that others could make this recipe into something quite complicating. Here is a chef’s view compared to my view on cooking these dipping eggs:
Chef: Bring the water up to a boil, then lower it to a rapid simmer.
Me: Boil the water
Chef: Add the eggs to the pot very gently by lowering the eggs into the pot with a spoon.
Me: Add the eggs to the pot.
Chef: Five minutes is perfect for a runny yolk or cook as long as seven minutes for a more firmly set, but still spoonable, yolk. Don’t just glance at the clock to time your eggs. Set a timer. Using a timer is the best way to get consistent results.
Me: Cook for five minutes. I don’t need to tell you how to time it for 5 minutes.
Chef: The perfect soft-boiled egg should have firm, custard-like white and a warm, runny yolk.
Me: You shouldn’t have slimy egg whites.
Chef: Soft-boiled eggs are their own little perfect delicious breakfast package. Nestle your egg in an egg cup, and then use the edge of a knife to gently tap the egg all the way around the top. If you have an egg-cutter, you can use that too. Pull the top off.
Me: Cut the top off.
Chef: Scoop daintily with a spoon from the shell and dip with buttered toast soldiers right into the yolk.
Me: Dip toast slices.
Chef: Eat the egg while it’s still warm and runny.
Me: Eat it.
Chef: Pro Tip. If you don’t have an actual egg cup, here’s an idea. Fill a small ramekin with a few tablespoons of rice or other uncooked grain and nestle your soft-boiled egg inside. Works like a charm, and as long as you manage to avoid egg drips, you can reuse the rice again and again.
Me: 3D Print your own rocket egg cup, using Prusament Galaxy Black Filament.
How to Make Dipping Eggs
Bring water to a boil and reduce
Time for 5 minutes
Cut off the top of the egg.
Dip with thin slices of buttered toast.
89 calories per 2 servings
5.9 g of fat
2.0 g saturated fat
7.9 g protein