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Sarah | Summerland Kitchen | Quail Eggs

Sarah | Summerland Kitchen | Quail Eggs

Soft Boiled Eggs

I am looking for egg cups, those tiny dishes that hold one egg each, allowing the top half of the egg to rise above the dish for a ‘tap, tap’ to crack the shell and peel for scooping a soft boiled egg at breakfast time.  An egg cup, set on a plate next to a piece of wheat toast and a display of fruit, for many, completes a balanced breakfast, nutritionally and visually.

Eggs from Local Harvest Delivery’s farm box are a beautiful array of browns and teals.  Sarah prepares beautiful Quail eggs, small and darkly speckled.  These egg varieties enhance the breakfast visual, especially when set, cooked in their shells, ready for a ‘tap, tap’ in an egg cup, as rich little morsels of heaven.

Soft Boiled Eggs Directions

Bring a pot of salted water to a boil. Gently lower in eggs. Bring back to a boil, and simmer Quail eggs for 2 min 20 seconds or chicken eggs for 7 minutes.  (Molly Wizenberg’s “The Seven-Minute Egg“)

Transfer pot to the sink immediately and add cold water, and ice cubes until eggs are cool enough to handle. Peel and eat.   Older eggs will peel more easily.

Sarah | Summerland Kitchen | Soft Boiled Eggs

Sarah | Summerland Kitchen | Soft Boiled Eggs

 

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