Soft-Boiled Eggs with Soldiers
Soft-boiled eggs with soldiers is a dish defined by a single temperature target: a fully set white surrounding a yolk that is warm, liquid, and bright orange. Starting the eggs in cold water brought to a boil, then timing exactly six minutes from the boil, is the most reliable method for achieving this in a standard large egg. The white firms completely during the boil; the yolk stays fluid because the proteins it contains set at a higher temperature than those in the white. Once the egg is in its cup and the top is tapped off, the clock is running. The yolk continues to set as the egg sits. Soldiers are strips of buttered toast cut thin enough to fit through the opening. The bread soaks up the yolk on contact. The egg is doing everything here. The toast is a delivery tool. Overcooking by even two minutes moves the yolk from liquid to jammy, which changes the dish entirely. Six minutes is the target.
Instructions
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Bring a saucepan of water to a rolling boil. The water should be deep enough to cover the eggs by at least an inch.
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Gently lower the eggs into the boiling water using a slotted spoon. Start your timer for exactly 6 minutes and 30 seconds.
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While the eggs cook, toast the bread until golden and crisp. Butter generously and slice each piece into 4 strips — these are your soldiers.
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When the timer goes off, transfer the eggs immediately to egg cups (or small ramekins). Tap the top of each egg with a knife and remove the cap of shell.
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Season the exposed yolk with a pinch of flaky salt and black pepper. Dip your soldiers into the runny yolk.
The Weekly Scramble
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