A few weeks ago, Kramer made this beautiful sourdough boule, which was incredibly good and there was not nearly enough of it to go around – I think we finished it off the same day that it was made…what can I say? I’ve never met a piece of bread that I didn’t like, especially sourdough bread. In my last post about eggs, my friend Andrea’s mom, Jennifer, told me that my dish reminded her of what is called “Eggs and Soldiers” in England. I loved the name so much that I thought it’d be a great way to both utilize Kramer’s fine bread workmanship, as well as to devour as much bread as possible. So, we soft-boiled some eggs, something that Kramer is also a master at, cut up our beautiful sourdough boule, and before we knew it, we were in a wonderful egg yolk heaven. There’s just something magical about dipping your toast into a perfect soft boiled egg, and watching all of the bright yellow yolk spill out – an egg yolk cooked correctly is nature’s perfect sauce, didn’t you know?
All you need to make delicious soft boiled eggs.
Fill your pot with 4 inches of tap water, add your vinegar, and heat to 180 degrees F, then submerge them in the water and cook, covered, for exactly 6 minutes.
Remove the eggs with a slotted spoon.
Butter your toast (we used the sourdough boule that Kramer made) and cut into slices thin enough to dip in your egg.
Now cut the tops off of your eggs – you can use a cheap egg cutter, like I did, or you can tap around the outside of the egg to crack it – either method works well.
Serve with your toast sticks and dip!
- 4 large, cold eggs
- water (enough to fill a pot with 4 inches of water)
- 1 tablespoon distilled vinegar
- buttered toast, cut into sticks, for dipping
- salt and pepper, as desired
- Fill your pot or deep-sided pan with 4 inches of water. Heat the water over a medium-high flame to 180 degrees F (it should be steaming) - I really recommend using a thermometer, if you can.
- Place your cold eggs in the 180 degree F water, cover with a lid, turn off the heat, and cook for exactly 6 minutes. When you place the eggs in the water, the temperature may drop a bit, so be sure to turn the heat up for 30 seconds or so to compensate, then check the temperature again before placing the lid on the pot and turning off the heat entirely.
- Remove the eggs from the water when 6 minutes is up with a slotted spoon, cut the tops off of the eggs, and serve with toast, salt, and pepper.