day thirteen - soft boiled eggs with leftover corn fritter soldiers

 

I think soft boiled eggs with toast soldiers are a brekky most remember from their childhood. They were a Sunday ritual for me at least.

Sometimes getting the perfect boiled egg may be difficult - depending on how you like the yolk. 

To be honest, I wasn't really paying attention this morning so I turned off the stove and hoped for the best. But if you are wanting to boil the perfect egg, here are some tips:  

• Always cook a fresh egg and one that is at room temperature (not straight out of the fridge).
  
• Use a small pan, so that the eggs do not have room to move.
  
• Start with cold water and only just cover the eggs by 1cm.
  
• Always use a kitchen timer avoid using your watch or clock.
  
• Never use fast boiling water; a gentle simmer is all they need.
  
• Never boil eggs longer than necessary as the yolks turn dark and rubbery.

Place eggs into a small saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat and simmer for:

Really soft runny eggs – 2 minutes.

White just set and yolk that is creamy – 3 minutes.

White and yolk perfectly set with yolk that is creamy - 4 minutes.

Source here

 

Today I paired a soft boiled egg with the leftover corn fritters from day eleven - I popped them under the grill to give them a slight crunch. Yum!