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Soft boiled Eggs Print E-mail
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We needed one more breakfast recipe to round out our menu. So we called our friend, Diane Korling, who is our go-to person for all things Swedish.

Diane runs two businesses: a landscape engineering firm and a boarding house for university students. She's also the grandmother of two darling girls.

Despite all that, Diane took the time to help us figure out our last recipe and lent us her bright red egg cups. She told a wonderful story about her father. When served soft-boiled eggs, her dad would remove his wedding ring and use it to stand the egg up on the table.

Soft-boiled eggs are usually referred to as three-minute eggs. Cooking the eggs just three minutes leaves the yolks hot but runny - great for dipping toast in.

There has been concern about soft-boiled eggs and salmonella. We read up on egg safety, and it seems that while soft-boiled eggs are not recommended for people who may be susceptible to salmonella, such as very young children, some seniors, and those with weakened immune systems, the rest of us are pretty safe. If you like your eggs over-easy or sunnyside-up, the yolk is cooked to about the same temperature.

We started with eggs that were cage-free, organic eggs and we let the eggs cook four minutes instead of three.

{Makes 6 servings}

You'll need:

  • 6 eggs - at room temperature
  • Butter
  • Salt and pepper
  • Some adult help

Equipment:

  • A 2-quart saucepan
  • An egg timer
  • A slotted spoon
  • Egg cups or 3/4-inch diameter rings
  • A teaspoon
  • A butter knife


      1. Make sure the eggs are at room temperature. Cold eggs have a tendency to crack in boiling water. Since the eggs cook pretty fast, we suggest you try one at first to see if it gets cooked well enough for your tastes
      2. Gently lower your egg into the boiling water.
      3. Set the egg timer for a minimum of 4 minutes. Timing will depend on the size of the egg. The larger the egg the more time it will need.
      4. When the timer goes off, use the slotted spoon to remove the egg from the boiling water. This might be a job for a parent or guardian so you don't get burned by the steam or the hot egg.
      5. Place the egg, pointed end up, in the egg cup.
      6. Using your knife gently tap about 3/4 of an inch from the top of the egg. Tap just hard enough to break the shell. Keep tapping around the egg, making a groove as you go.
      7. Slide your knife into the groove and cut through the egg. Now you have a little lid to lift off.
      8. Check to see if the inside the egg is cooked enough for you. (If not, set the timer and try another egg. Once you get the right timing you'll be able to make a perfect egg every time.)
      9. Put a little butter, a pinch of salt and a grind of pepper into the egg.
      10. Enjoy with strips of toast or eat as is.