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My Favorite Breakfast: Soft-Boiled Eggs

My Favorite Breakfast: Soft-Boiled Eggs

Perfect soft-boiled eggs

Considering it's the most important meal of the day, I am horrible about eating breakfast. I'll grab something on the run, skip it altogether or, most likely, delay it until I have no choice but to eat something in order to get through my morning. Recently, though, I've discovered the virtue and majesty of soft-boiled eggs. Is there any other breakfast so healthy, luxurious and passive? The mornings I have soft-boiled eggs are exponentially better than the ones I settle for toast. They even surpass bagel days (and I think everything bagels with honey-nut cream cheese are divine).

My favorite way to have soft-boiled eggs (I like two at a time) is cut them in half to get two short hemispheres, dump salt and pepper all over them and dip the whites in the liquidy yolks as I go. A normal person would add toast or some other accompaniment. I am not a normal person. Also, I totally love egg cups. They're so cute, especially the ones that have feet, but I don't own any and I'm hesitant to buy them. If I did, my wholly uncouth method of eating soft-boiled eggs would go out the window. My mom would disagree, but playing with my food really is half the fun of eating it.

There's also an element of pride associated with making the perfect soft-boiled egg. You have to get the water temperature and timing just right, otherwise you end up with a chalk ball or, worse, something that resembles a slimy organ. Over the course of several weeks I have tested and perfected my egg boiling method in order to produce a firm outer with dribbly insides.

Here's my technique.

What you need: A 1-quart pot half-filled with water. 2 eggs.

What you do: Set the pot of water to boil. Once rapid bubbles break the surface, turn it down to a simmer and, using a slotted spoon, place your two eggs in the water. DO NOT drop them in. (There's nothing worse than the defeat experienced when a small wisp of egg white releases into the water, offensively asserting itself as a marker of your failure.) Once the eggs are in, set the timer for exactly five minutes and take them out promptly when it rings.

Place the hot eggs in a small colander and run cool water over them until they are cool enough to touch but not cold yet. Then, gently knock the egg all around by tapping it against your counter. Finally, peel off the shell, starting from the big end of the egg. Once all your shell shards are cleaned off, dump it in a bowl and do what you will with it. If you're more civiled than me, you'll probably skip the peeling, place it in an egg cup and lop off the top before digging in with a spoon. To each her own.

What's your favorite breakfast?

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