Cracking the eggs at the end rather than in the centre will reduce the chance of damaging the egg white. [1] X Research source If there are any small pieces of shell leftover after peeling, you can dunk the whole egg in an ice water bath to get rid of these. [2] X Research source
An egg cup is a small cup which holds the egg upright for you to eat. You can buy these from homeware stores or online.
A popular way for kids to enjoy soft boiled eggs is to make toast soldiers. In an egg cup, crack the top off a soft boiled egg, and then dip strips of thinly sliced toast into the slightly gooey center. Avocado on toast with soft boiled eggs is also a delicious meal. Mash 1 avocado with a salt and pepper to taste until the mixture is smooth. Then, spread the avocado on top of two slices of toast. Place half of a soft boiled egg on each, and enjoy!
For a chili flavor, combine 1 tablespoon (14. 8 ml) (18 g) of table salt, a pinch of ground chili, and a pinch of ground white pepper. [4] X Research source For a simple seasoning, mix together 1 tablespoon (14. 8 ml) (18 g) of table salt with 1/2 tsp (2 g) of finely grated lemon rind. [5] X Research source For a classic savoury taste, combine 1 tablespoon (14. 8 ml) (18 g) of table salt, 1 tablespoon (14. 8 ml) (3 g) of finely chopped fresh chives, and a pinch of ground white pepper. [6] X Research source
To get perfectly halved eggs, you could use fishing wire instead of a knife to slice through them. This is similar to slicing cheese with a wire. [8] X Research source
Season one egg half and then caramelize it before seasoning the next. This stops the sugar from dissolving into the eggs, which can happen if it sits there for too long. [10] X Research source
If the eggs don’t turn out as caramelized as you would like after the first round, you can always do it again. Simply sprinkle another layer of sugar on top and try again. [12] X Research source
If you don’t want to deep-fry the eggs straight away, they can be left on a tray in the refrigerator until needed.
If you don’t have a deep-fat fryer, you could instead use a stovetop for this step. Use a deep, heavy-based pan with ¾ in (2 cm) of vegetable oil, and bring the pan up to the same temperature as the deep-fat fryer. Never leave the pan unattended, as the hot oil can be very dangerous.
