There's something about a perfectly cooked egg, and this my friends is it.
Soft-boiled eggs have an almost custard like yolk that's warm, runny, and unctuous. The desired doneness is up to you, but I prefer a roughly 7-minute egg.
For serving, I like my eggs with a bright, crunchy salad (like the recipe below, inspired by trying to use up spare herbs in my fridge) or simply on top toasted sourdough or Danish-style rye. And always, a seasoning of flakey Maldon sea salt to finish.
The Perfect Soft-boiled Egg
Fill a small pot with water (enough to cover the eggs by at least 1-inch) and bring to boil. Gently lower eggs into pot using a slotted spoon, lower heat to a rapid simmer, and set a timer for 6-7 minutes, depending on level of doneness desired. (Eggs pictured are 7-minutes.)
As soon as the timer goes off, remove eggs with slotted spoon and run under cold water for 30-60 seconds. Very gently crack and peel the shells, sliced eggs in half (cleaning your knife between each egg) and serve warm.
If cooking more than 4 eggs, I recommend cooking them in batches.
Cooked eggs can be stored in the fridge for 3-4 days.
Cucumber Radish Breakfast Salad
2 radishes, thinly sliced
1/4 English cucumber, halved and thinly sliced
Juice from 1/2 lemon
Drizzle olive oil
Pinch salt + pepper
2 Tbs. chopped fresh dill
For a larger batch:
1 bunch radishes, thinly sliced
1 English cucumber, halved and thinly sliced
3 Tbs. fresh lemon juice
1 Tbs. olive oil
1/3 cup chopped fresh dill
Sea salt + pepper to taste
Toss sliced radish and cucumber with lemon juice, olive oil, dill, salt, and pepper. Taste to adjust seasoning.
Serve immediately alongside soft boiled eggs, avocado, smoked salmon, etc.
Note: To make in advance, keep vegetables separate from remaining ingredients and toss together right before serving.