BOILED EGGS PART 1 DIPPY + RUNNY EGGS + 3 WAYS WITH

The humble soft boiled egg and ways to enjoy them most days.

The boiled egg is my favourite kind of egg. I find it hard to waver from that statement. It is the most versatile of the eggs. I think on average, I eat 5 a week. Perhaps thats controversial as I feel most people lean towards poached or fried. But boiled are easier to cook than these two and you’re still left with that satisfying, viscous ooze of yolk.

There are of course different cooking times for these eggs. But the soft boiled is a particularly good as its ideal for topping anything from a buttery slab of marmite toast to steaming bowls of ramen and fragrant rice dishes. Its a good one to pep up a midweek meal. It can transform a humble bowl of beans and a boring salad all with just a few minutes of boiling a gentle peel.

Today im chatting egg and soldiers and how to get that soft oozy yolk. Plus Ive got a recipe for spiced a perfectly spiced buttery tomato rice with eggs - a great way to use up the last of this years tomatoes. The egg master himself

Ed Smith

shares a delicious recipe for Sobrasada chickpeas and a pickled chilli vinegarette - yum! If you haven’t yet checked out his book Good Eggs do so, I love Ed’s recipes.

Todays newsletter is just for my paid subs so please do consider upgrading if you haven’t yet - at just £3.70 its a steal, I wanted this newsletter to be accessible and affordable and its cheaper than a pint down the pub!

Let’s deep dive into runny eggs!

Esther x

Eggs with chive, caper and dill soldiers

Tomato butter baked rice with cumin and eggs

Ed smiths sobrasado chickpeas with eggs