Yay! We’re finally back to our normal recipe posts, after our 31 Days to Love Your Kitchen series all October. I learned a lot along that journey, and hope you did too, but the fun of fall baking and holiday meals is too much to bear all by myself, and I can’t wait to share it all with you! But like eating after a long fast, let’s start out with small bites to get back into the swing of things, especially if any kitchen newbies are just getting into the groove after our series last month.
Today I have an insanely easy recipe, one that I adopted a couple years ago after reading about it in Cook’s Illustrated (if you love to cook, I’d highly recommend a subscription), and it is now my go-to breakfast. Growing up we called them (okay, and still call them) “Dippy Eggs.” It’s just a soft boiled egg with toast. If you’re real fancy, you can even find those little egg cups that let the egg sit upright, so you can lop off the top and dip your toast strips (often called toast soldiers) into the yolk, and finally scooping out the whites with a small spoon.
Now, I call this method of cooking your soft-boiled eggs “perfect” because this method, developed by America’s Test Kitchen, the publisher of Cook’s Illustrated, is so reliable, that your eggs will come out perfectly every time (obviously barring any user errors like cracking the egg by dropping them in the pan or overcook by not hearing your timer go off… you know, if you’re like me and think you can multi-task, but mostly you just multi-mess-up).
You may be asking yourself, what is a perfect dippy egg like? Well, the whites must be perfectly cooked (that’s what secures you from any chance of salmonella), and the yolk is perfectly runny but warm. To get the perfect combination of cooked whites and runny yolks, without driving yourself crazy, it’s necessary to NOT boil the eggs… believe it or not it is much more reliable if you basically steam them! Just a small amount of water (but not enough to evaporate in 10 minutes) in the bottom of a pot with a lid is all you need. You can use any size pan, or any number of eggs, just as long as you don’t have more eggs than can fit in the bottom of the pan in a single layer, and your eggs will come out perfectly every time if you follow the directions below.
Once you have these perfectly cooked soft-boiled eggs in hand, you can do one of two things… If you’re serving kids, i’d highly recommend leaving the shell on and going the egg cup, slice off the top with little strips of toast method, as they’ll be busy long enough for you to enjoy your morning cup of coffee in some peace and quiet. Or if there are no egg cups in the general vicinity, I’d suggest peeling the egg under running cold water and smashing it on a piece of toast or bagel. YUM! Two eggs, toast and some fruit is my go-to I-have-a-big-day-ahead meal, as I know I’ll be full well until lunchtime.
Last month was a blur of activity and to do lists and one-time events that clogged the calendar (not to mention writing a post every day!), so as soon as November hit, I jumped in the car and drove to the coast to visit my aunt down in South Carolina for some quiet contemplation under the Spanish moss, looking over the marshes… And of course a little baking with the favorite ingredient of the season… pumpkin!