This post will be captain obvious for some but a revelation for others. Whether it’s breakfast time or you are making Salad Nicoise for lunch and two people have different preferences for the doneness of their boiled eggs or you are prepping and you need two different boiled eggs for two different applications one soft boiled meaning the white is just cooked and the yolk is runny the other is medium boiled egg where the yolk is half cooked and looks “jammy”. Cook them both at once in one saucepan and they will both be ready to serve at the same time no worries.
COOK SOFT BOILED AND JAMMY EGGS AT THE SAME TIME
Course: Blog, Eggs, Soft boiled eggsCuisine: WorldDifficulty: BeginnerServings
1
EggPrep time
10
minutesCooking time
8
minutesCalories
70
kcalIngredients
2 Eggs medium sized 55g organic from the fridge
Pinch Salt and Pepper
Extra Virgin Olive Oil
Directions
- Bring water in a saucepan to the boil
- Egg 1 (the medium boiled egg). Mark it with a Sharpie to identify it when both eggs are cooked and you want to plate up.
- Using a slotted spoon gently lower Egg 1 (the medium boiled egg), into the boiling water slowly and sit it on the bottom of the saucepan this will prevent the shell cracking. Set and start a timer for 2 minutes.
- Immediately after 2 minutes place Egg 2 (the soft boiled egg) into the same saucepan of boiling water and continue to boil for 6 minutes
- When the 6 minutes is up remove both eggs and drop them into a bowl of cold tap water for 1 minute. This will cool the shell enough to handle. Begin to gently peel. Eggs will still be hot on the inside and ready to serve cut them in half season with salt and pepper and drizzle with a little olive oil.
Recipe Video
Notes
- Always use organic eggs.
- Cooking times will be less if eggs are at room temperature.
- Plunge the eggs into iced water until completely cooled and store in the fridge if you want to serve cold at a later stage.
