Wednesday, September 9, 2009

soft boiled eggs.

softboiled2

One of my favorite things about my friends Jason and Alia is that they're the type of people who feed you. I'm a big feeder- if I have guests, I start offering snacks and tea pretty much right off the bat. I don't know where this type of hospitality comes from, but it's probably rooted in the fact that I'm always hungry, and food is a good ice breaker. Anyway, I was visiting my friends recently and I spied some tiny egg cups on the counter. I mentioned I'd never had a soft-boiled egg, and hey- they have a backyard full of chickens! How convenient.

softboiled3

I'm not going to lie, this might be too finicky for me to bother with on a regular basis, but it was cute and fun. Tiny cups! Dipping! It's like, so dainty, y'all. Basically it's just a poached egg still in the shell, when you really think about it.

softboiled4

Her eggs are dinky (bantam chickens) so we had to improvise with some cute bottles instead of egg cups.

pa

spent


I'd go ahead and post a recipe for soft-boiled eggs, but come on- you can find out by yourself.

fridgepickles

I also got to try one of their fridge pickles (homegrown cucumbers and everything!) and they were delicious. I plan to snag that recipe as soon as I can. Anyone have any favorite fridge pickle recipes? I like garlic, and I like spicy.

27 comments:

Michael said...

It's great to see someone post about soft boiled eggs or their unshelled equivalent. Most people don't know that raw egg whites can cause problems with B vitamins and cooked yolks don't digest as well.

Least we not forget that they taste great. Umm, with hollandaise.

suthrncan said...

I just cut cukes up and toss them in some slightly salted water along with some peppercorns, garlic cloves and maybe some dill. It should show some signs of life by the next day. You can put them in the fridge to slow the fermentation process down. I have some in my fridge that are over a year and a half old, I just add fresh cucumbers to the brine. I'm convinced they could probably cure cancer by now!

Blue Is Bleu said...

I love soft-boiled eggs! Plus they remind me of growing up in Singapore... you break two in a small dish, top it off with a bit of soy sauce and white pepper and slurp it up hehe :)

Oh and I'm the sort to stuff my guests silly. From the second they step in the door they have food shoved at them.

Jenn said...

that was probably the coolest google thing i've ever seen.

i mean, sure, i love soft boiled eggs, too, but i'm still totally jazzed over that website.

=)

karrey said...

I've never had soft boiled eggs, although now I want to try them. I've loved over easy and sunny side up eggs since I was a kid, though. Yummy runny eggs! I've also discovered that I have a new favorite breakfast: eggs florentine.

Arianna Elizabeth said...

Soft boiled eggs are my ultimate favorite, in fact I just ate one. I love them spread on toast.

mollycookie said...

I definitely think that the premonition to entertain and feed people is something that is ingrained in a few people, but certainly not everybody. You are the type of person that probably has lots of friends. Hospitality in the form of food and refreshment can attract people. You'll never be lonely!

Lizzie said...

oh my, i LOVE soft boiled eggs! i just recently got some egg cups from ikea, and seriously, my breakfasts are just so much better/cuter. i particularly love slicing my bread into long strips, toasting them, and then dipping them into the yolks.

and you have totally inspired me to make pickles now. thank you!

Peggasus said...

Here's a pickle recipe I found a few years ago. I tired it the way she makes it first, and it's really good, but I have since tweaked it to add some pickling spices, dill seed, celery seed and mustard seed to the mix too. My family was going through them so fast I still am considering getting another small dorm-sized fridge just for pickle storage.

Kavey said...

Crikey... you know, in the UK many of us grow up eating soft-boiled eggs and soldiers (soldiers being buttered toast cut intro strips that can easily be dipped into the soft yolk). Grown up version is to dip (cooked) asparagus tips instead!

Lisa-Marie said...

I love soft boiled eggs with toast soldiers. In Scotland, when you have finished your boiled egg, traditionally you have to break the shell to stop the witches using it as a boat. Obviously ts silly, but I've done it since I was little and will keep doing it. I was just wondering if it's done in America too, seeing as alot of people have Scottish heritage.

eileen said...

yes softboiled eggs! I like to shell mine and mash them up on a piece of toast with lots of pepper and a little salt. egg yolk protein infusion!

andrenna said...

hi! i just made pickles and i used this recipe on epicurious. http://www.epicurious.com/recipes/food/reviews/Spicy-Dill-Pickles-2318
totally follow the reviewers' suggestions and reduce the sugar if you decide to use this recipe.

they are supposed to be spicy enough on their own, but i added sliced jalapenos to my cukes and dilly beans for added spice. i canned some, which i haven't opened yet, but i also put some in the fridge. i've tried those and they are yums.

alana said...

Oh, beautiful pictures! So happy to find you. We make toast soldiers and dip them into the dainty eggs- totally princess food. We alsojust made made easy pickles with great success- here's what we used:
http://eatingfromthegroundup.blogspot.com/2009/08/yes.html

Danielle said...

My dill pickles are legendary amoungst my brother and his friends! I am required send progress updates the minute the cucumber seeds are planted. Here is my blog post about them

http://onegreentomato.blogspot.com/2009/07/what-dilly-yo.html

I'm already on my second planting of cucs this season!

Eliana said...

Soft boiled eggs are such a treat. I love dipping crusty bread and breakfast hash browns in them.

kate so said...

My parents lived overseas before I was born. Soft boiled eggs were a Sunday tradition in our house. We even have this cutter that you slip over the top of the egg and squeeze the handle and all of these teeth pop out and cut the top of the egg off. It makes it a bit easier. I love them.

Tea said...

My favorite dillpickle recipe is here. You can add as much garlic as you want, and hot peppers/pepper flakes as well. They will get hotter/more garlicy the longer they sit. I have some a year old that are still crunchy. Amazing.

This year I'm doing 12 quarts, one for each month (yes, it's addiction; you have been warned).

Stephanie said...

http://homesicktexan.blogspot.com/2007/07/with-patience-comes-pickles.html

This one is the easiest I've found, I just added some dried peppers I had, or pepper flakes. SO GOOD. Seriously. Make them now, you don't even have to heat the brine!

zupansmarkets said...

Over and over, we find that simple, quality ingredients yield delicious and satisfying results. Even if you don't have your own backyard chicken coup, local eggs and fresh bread can make breakfast a treat every morning.

Phoebe and Cara, The Quarter-Life Cooks said...

these look so delicate and beautiful, although now that I hear Blue's version, I kind of wish I had grown up in singapore too! soy sauce. mmm

cinnamonquill said...

Have you tried watermelon rind pickles? I am totally going to go for it while there are still watermelons around!

pityenlacocina said...

soft boiled eggs! love them with some olive oil and salt, just dunk some bread in it and you are in heaven!

PITY

Jess said...

I haven't had a soft-boiled egg in ages. When I lived in England, I had a roommate who used to make them for me. Thanks to the above commenters for the recipe links.

Simply Life said...

Wow, I've never had eggs like that - thanks for the idea!

buuf said...

this is how we eat them all the time in the Netherlands!

peek.a.boo said...

Try having soft boiled eggs (or "dippy eggs" as I call them in Australia) with Toast Soldiers spread with butter and whole mustard seeds. I saw it in a vegetarian cookbook and it has now become a favourite brekky of mine :) i wrote a silly blog entry about it, czech it ouuut!