One of my favorite things about British breakfasts is the soft boiled egg. Before we even arrived in Scotland I’d picked out a set of egg cups in anticipation of making this delightfully simple breakfast. For those of you who’ve never had this yummy treat, it is like a hard boiled egg, only you remove the egg from the heat while it is still a bit runny in the yoke. This creates a delicious little sauce to dip your bread into, all warm and creamy. The whole arrangement is so pleasing to the eye, adding a little bit of domestic art to start your morning. Also, tapping the top of the shell off is so gratifying, it leaves you feeling as if you’ve already accomplished something before even sitting down to breakfast. Lovely. I’m not sure why this isn’t a more common breakfast in the States, but I for one plan to import it back in as a family favorite once we return to the good ole’ US of A in a few years. It’s really quick to make and then you can start your day off right with something warm and full of protien. Give it a try, I bet you’ll love it!
Directions for soft boiling an egg:
Place the egg(s) in the saucepan (make sure the sauce pan is not too large as the eggs will roll around and bounce off each other, possibly cracking), cover with cold water by about 1/2 inch (1cm), place on a high heat and, as soon as they reach boiling point, reduce the heat to a gentle simmer and give the following timings:
3 minutes if you like a really soft-boiled egg
4 minutes for a white that is just set and a yolk that is creamy.
5 minutes for a white and yolk perfectly set, with only a little bit of creaminess in the center.
ah, hooray! when i was very little my grandmother lived with us, and she made soft-boiled eggs for me every morning (broken up in a bowl, though, with a little butter – rich!). It’s still one of my favorite breakfasts.
You bless my soul…I can totally picture you cracking the egg and it warming your heart;) Mari
PS-I love that pillow! I am glad it made it to Scotland…Grammy would be so happy to know!
This is making me hungry… does it count if I have Java make mine??
Hmm….I love the setting and have always wanted to use egg cups but unfortunately one of my unfavorite parts of B & B in England was the still runny eggs. Your description sounded quite good but can’t quite bring myself to look forward to the runny part and dipping into the runny part just doesn’t excite me!
Let’s see, along with Cream of Wheat, mashed potatoes, pancakes, applesauce, and chocolate cake (with ice cream!), soft boiled egg and toast is one of my favorites too. It is also one of Grammy and Grandma’s favorites, so it must run in the family.
I always go for the 4 minute egg. Although, I must admit, mine NEVER look as yummy as yours! Enjoy!
oh yum! We used to eat those when I was little. My mom had the little egg cups. But, James’s family eats them smashed onto toast. That is what I do these days. The egg cups are fun though. I think about them occasionally.
Yummy! This post brings me back to my year in northern England.