Soft Boiled Eggs Bantam Eggs Miniatures Recipes

Steps:

• Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

Steps:

• Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
• Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
• For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
• Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.

Steps:

• Bring a saucepan of water to the boil - enough water to cover the eggs.
• When it has reached a rolling boil, gently drop the eggs in using a tablespoon.
• Now, wait for the water to come back to a rolling boil - approximately 45 seconds!
• Keep the water going for exactly 2 minutes 30 seconds. Remove the eggs.
• Serve these eggs with toast soldiers and a pinch of salt and freshly ground black pepper - yum!

Steps:

• Bring the water to a rapid boil.
• add saltand keep it at a rapid boil.
• Prick the bottom (wider end) of the egg with an egg pricker
• Immerse in the boiling water and boil for exactly 5 minutes.
• Dash in cold water, crack & enjoy.

Steps:

• Bring a pot of water to a simmer (small bubbles, not a rapid boil).
• Add eggs, cold from the fridge, and cook for seven minutes. Adjust heat to keep a consistent temperature going.
• Remove eggs from water and enjoy with butter and salt and pepper.

Steps:

• Bring 1/2 inch of water to boil in a pot with steamer basket. ( I use my electric kettle to heat the water super fast.).
• Using tongs, put both eggs in the steamer basket and cover. Set timer for 6 1/2 minutes.
• When time is up, immediately run cold water on them.
• Peel, add salt pepper and butter, or use over pasta or an Aussie style burger!

Steps:

• Carefully place the two eggs in a saucepan of rapidly boiling water.
• Boil for 3 1/2 minutes.
• Shell the eggs and place eggs in a small bowl.
• Cut up the Italian bread into small cubes. (If you want to butter the bread first, go ahead.).
• Add the bread cubes to the eggs.
• Stir in the pesto.
• Garnish with cracked black pepper and serve immediately.

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.