Soft Cooked Dipping Eggs Recipes

Steps:

• 1. Place the eggs in a single layer in a deep saucepan with enough water to cover eggs at at least an inch.
• 2. Bring water to a boil over high heat. Immediately remove pan from heat to stop boiling. Cover the saucepan and let eggs stand in water for 2 to 4 minutes until cooked as desired.
• 3. Drain the water and immediately run cold water over the eggs to cool them a bit. Place each egg into an egg cup.
• 4. Toast the bread and spread with butter. Cut toast into 1-inch strips.
• 5. Crack the tops off eggs with a knife. Salt and pepper eggs as desired. Serve toast strips with eggs for dipping into soft yolks.

Steps:

• 1. Set eggs out so they are not ice cold when you start to cook them.
• 2. Put enough water in a sauce pan to cover the eggs. Add the vinegar. The vinegar will prevent the eggs from seeping all over if they crack.
• 3. Bring water to a soft boil, and with a spoon lower the eggs in one at a time.
• 4. Set your timer immediately for 6 minutes exactly. Now would be a good time to start the toast or english muffins.
• 5. When 6 minutes are up, drain off water and fill pan with cold water.
• 6. Shell eggs by dipping in the colder water from time to time so you can handle them. I keep a paper towel handy to dry the egg a little before I put it on toast.
• 7. Put one egg on each slice of buttered toast.

Steps:

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

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.

Steps:

• With oven rack in lowest position, heat oven to 200. Bring 10 cups water to boil in heavy, covered one-gallon Dutch oven. Remove lid, and with slotted spoon lower eggs quickly into water two at a time. Turn off heat, and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 minutes more.
• Fill a gallon bowl with very cold water, and set aside. Place 4 small bowls or wine glasses in oven to warm. Two minutes before eggs are done, toast bread, and butter it. Tear toast into small pieces, and place in warm bowl. If using wine glasses, serve toast on side.
• When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towel.
• With a small sharp knife, strike quickly through shell lengthwise. Drizzle yolk from shell onto toast in bowl or into cocktail glass. Scoop out white with spoon. Repeat with remaining eggs, using two for each serving. Sprinkle eggs with salt and pepper, and serve.