Soft-Boiled Egg

The egg lover’s way to eat eggs, barely cooked but warm and comforting. Soft-“boiled” eggs are also dreamy stirred into a bowl of reheated leftover brown rice or a cup of broth.

1 egg

Salt and freshly ground black pepper

• Fill a saucepan about two-thirds full of water and bring it to a gentle boil.
• Use a spoon or some other handy tool to lower the egg into the gently boiling water. Adjust the heat so the water barely simmers, then cook for 3 to 4 minutes, the lower time if you want the yolk completely runny and the white still slightly liquid, the latter if you want the white very soft but set.
• Run the egg briefly under cold water, crack the shell, and scoop out the egg into a small bowl (or eat straight from the shell). Sprinkle with salt and pepper and serve.

MAKES: 1 serving

TIME: Less than 10 minutes