My mother grew up eating a soft boil egg from an egg cup many mornings growing up in Jamaica. As a child it seemed a bit laborious and overly fancy but as an adult I now understand the joy of dipping a stick of bread into a velvety yellow yolk.
The only way I get consistency with how soft the egg yolk turns out is to set a timer on my phone. Otherwise my results are extremely varied. It is one of the simplest and most delicious breakfast options I can think of.
- 1 egg
- Add a few inches of water into small pot and set on stove to boil
- When water is boiling lower the heat to a rapid simmer.
- Slowly add the egg to the water. (I have dropped the egg in too fast and seen it crack against the bottom on the pot so this helps avoid that happening.)
- Start a timer for 5 minutes for a very soft oiled egg like in the above photo. You can go up to 7 minutes depending on how firm you prefer your yolk.
- Remove the egg from the water and run under cold water for a few seconds.
- Place egg upright in egg cup. Slice the top off with a sharp knife.
Photography by Tiffanie Graham