Soft Boiled Eggs

Soft boiling is my favorite method for cooking eggs and I would love to give clear and easy instructions on how to make them but the truth is I’m terrible at it!  I either end up hard boiling them or they are so under done I can’t peel them. 

Adam made these (they were cooked perfectly) and served them up with fresh chopped tomato, chives and parsley and of course some bacon – he serves almost everything with bacon.  He “thinks” he added the eggs to cold water, brought to a boil for about 4 to 5 minutes, ran under cold water and then peeled. 

I’ll be trying out the pressure cooker next time I make a batch – I’ve heard this produces the most consistent texture and the easiest to peel eggs – 3 to 4 minutes on high pressure, quick release and cool under cold water.

Cheers and God Bless!