Servings:
2
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process—a method that yields a rubbery result—but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.
Ingredients
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4 large eggs
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Coarse salt and freshly ground pepper
Directions
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Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.
![marthas soft boiled eggs]()
Beatriz DaCosta
Originally appeared: Favorite Comfort Foods
