Rating: 2.8 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

With its yolk barely set at the edges and defiantly runny throughout, this three-minute egg is, indeed, perfect -- but not quite complete without a slice of chewy, thick-cut country-style bread, toasted as you please and served on the side for dipping.

Martha Stewart Living, April 2008

Gallery

Recipe Summary test

Servings:
1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place egg in a small saucepan, and add enough cold water to cover by 1 inch. Bring to a boil. Cook for 3 minutes.

    Advertisement
  • Meanwhile, toast bread. Butter, and then cut in half diagonally. Remove egg from saucepan. Briskly tap wider end of egg with the back of a spoon until shell cracks. Remove the cracked top with the spoon. Season with salt and pepper, and serve with the toast.

Advertisement

Reviews (3)

5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
12/27/2012
I confused because there are three distinct recipes for soft boiled eggs that I have found on marthastewart.com, all with varying procedures and cook times. Is it possible to get one DEFINITIVE recipe?
Rating: Unrated
08/13/2008
I saw some chefs crack an egg in a small bowl and pour in the boiling water which add some amount of venegar. The egg came out beautifully, white egg wraps around its yoke. I'd like to know how and the amount of venegar to add in the boiling water
Rating: Unrated
03/29/2008
i love eggs so i tryed this and loved it
Advertisement