I love soft boiled, egg-in-a-cup with toast strips!
There's such a wonderful mixture of textures and tastes! There's creamy egg yolk, firm egg white, buttery and crunchy whole wheat toast, and that sea salt tang.
Dipping toast strips into soft boiled egg yolk enhances egg and toast in a delightfully savory way that's greater than the sum of its parts.
Soft boiled egg in a cup with buttered toast strips is my "go to" Sunday breakfast.
In order to get that magical, mouth feel, and flavor with each bite, I found I was adding salt to the egg ahead of each toast dipping and subsequent bite. It seemed that a brisk dash of salt with each bite meant I was probably getting too much salt.
My Mom had a great idea. Instead of salting the egg before each dipping and bite, treat the toast instead!
After toasting and buttering, lightly salt the toast before cutting it into strips. You'll still get that salty tang without using the shaker at all.
I tried my Mom's idea. It works!
Now I can enjoy my favorite breakfast without overdosing on salt. Thanks Mom!
My method for a perfectly soft boiled egg is to bring a pan of water to a boil. When the water is boiling rapidly, gently submerge an egg into the water using a slotted spoon. Reduce heat to medium.
Set your kitchen timer for six minutes. When the time is up use the slotted spoon to lift the egg. Run it under cold water for a few seconds to cool enough to handle. Crack the top portion of the egg, peel away about a fourth of the shell, set into an egg cup and enjoy.
If you live at higher elevations you may need to boil your egg a little longer. At 2200 feet six minutes works fine. When I lived at 5300 feet, eight minutes was needed to set the white but leave the yolk creamy.
Also, if you're boiling more than one or two eggs you'll need to add a little to the time.