Ever since I ate my first soft-boiled egg about a month ago (I know, I know, I must have been living in an eggless cave for the past 34 years…), I've been smitten by these warm gooey eggs. But I'm having a problem now. I love making soft-boiled eggs from the eggs I get at the Greenmarket because they're so fresh and tasty. But they're a pain to peel, even after running under cold water. It takes me about four minutes to peel the top off of one and one minute to eat the whole thing! I did some research online and apparently fresh eggs are much harder to peel than older ones. Quite the dliemma: I don't want to eat older eggs soft-boiled. It's the freshness that's the key to the yumminess of the soft-boiled egg, at least in my novice opinion.
Then I read about an egg topper (see a ZylissÂ® Egg Topper for sale at Sur La Table) but I'm not quite sure how it works. One description I saw said it takes off the egg top, including the shell. Does that mean you need two little egg cups for just one egg? Or do you just eat that little cap first, then discard it on the plate before you dig into the yolk in the cup? Soft-boiled egg-eating readers, I ask for you help!
Comments are open. If you eat soft-boiled eggs, or know someone who does, please share your secrets with me. How do you open them? Peel or top? How long in the water? What else?