As a child, my favorite breakfast was “dippy eggs”, otherwise known as over easy+. The whites were cooked through, and the yolk was warm & liquid.

I would take a slice of tender-crisp bacon and gently break the yolk, scooping up the golden goodness and slurping it as I bit into the bacon. Once my scooper was gone, I’d carefully eat the rest of the egg, making sure to get just enough white (my least favorite part) with yolk. This was accompanied by bites from the edges of my toast. For the grand finale, I would take the buttery, soft insides of my toast triangles and sop up the remainder, relishing every bite.

Making dippy eggs is an art, especially without a non-stick pan. As I learn more about the conveniences of modern living, I have come to realize that I must relinquish all non-stick cookware. (Read about the DANGERS of Non-Stick Cookware HERE) Therefore, I am no longer show cooking for breakfast, as I have not yet found the right combination of grease, heat & time for flipping eggs without a spatula.

egg-tray

Here’s where the soft-boiled eggs come in. My Nanny Brown couldn’t eat fried foods, so she would eat soft-boiled eggs. The egg, shell & all, would be placed in an egg cup. She would crack the shell, remove the top, and spoon out the egg from the shell in the cup. I never mastered the art of eating eggs from an egg cup; I always had bits of shell grinding in my teeth!

I have found that I can soft boil eggs and get pretty much the same result. The timing, however, leaves much to be desired. Too little time and you have a nic, liquid center but a slightly runnny white (EWW!). Too much and the yolk is almost cooked solid. I am experimenting daily with different cookware – glass and stainless – with and without lids, and keeping close watch on the kitchen timer. I will have to write down the exact process with each experiment, which is tedious, but the end result will be perfectly soft boiled eggs!

At least on MY stove!

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