Soft Boiled Eggs

6 minute eggs have been having a moment, haven’t they? For me, they’re one of my childhood favorites, served in egg cups with Marmite soldiers. It didn’t even occur to me that I could fully peel then and eat them atop toast, or salad, or a bowl of ramen. I’ll be forever grateful that the trend has allowed me to expand my egg-loving palette even further…though my favorite might always be egg cups with soldiers.

Soft Boiled Eggs

• Eggs - that’s it!

Bring a pot of water to boil. You want there to be enough water to cover the eggs you’re cooking, but not so much water the pan will overflow once the eggs are added.

Slowly add the eggs to the boiling water - I like to use a slotted spoon - and set the timer for 6 minutes 30 seconds (everyone has a “favorite time.” For me, 6 minutes the whites can still be uncooked if the eggs are cold, so I usually go for 6.5-7 minutes. Over 7 and the yolks are overdone for me)

When the time goes off, bring the whole pot to the sink, dump out as much boiling water as you can without losing the eggs, and then run cold water into the saucepan. Keep running the cool water in - with the eggs in it - until they’re cool enough to touch. You can then easily handle and peel them, but they’ll still be hot inside.

Ways I serve them:

• In egg cups (just remove the top 1/3 of the shell) with a slice of toast cut into strips or “soldiers” for dipping. I also like to dip steamed asparagus in them too!)

• Remove the whole shell, cut in half, and enjoy on avocado toast, with smoked salmon, atop your favorite salad or Asian-y soup