ReceptnaptárFrühstücksei (soft-boiled egg with a bread roll, German breakfast)
The Frühstücksei is the crown of the traditional German Sunday breakfast: a soft-boiled egg with fresh rolls, butter and jam. It is simple, but the exact cooking time makes it a little ritual in many families. With good eggs and fresh rolls, nothing more is needed.
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Method
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- Bring enough water to a boil in a small pan to cover the eggs, then reduce the heat so the water is only barely bubbling.
- Using a spoon, gently lower the eggs into the water and start a timer.
- Cook for 5 minutes for soft, 6 minutes for medium and 8-9 minutes for hard-boiled, depending on the size of the eggs.
- Meanwhile, slice the rolls, spread them with butter and place them on serving plates.
- Remove the eggs, rinse them under cold water for 20 seconds and place them in egg cups.
- Knock off the top with a knife or spoon, sprinkle with salt and chives, and scoop out the egg to enjoy with the roll.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use room-temperature eggs, or prick the blunt end, so the shell does not crack.
- Rinsing in cold water at the end stops the cooking, so the yolk does not set through.
- Knock the top off with the flat of a knife rather than the point, so the shell does not cave in.
Frequently asked questions
How many minutes make the perfect soft egg?
For a medium (M) egg, 5-6 minutes from the moment the water returns to a simmer: the white sets and the yolk stays creamy.
How can hard-boiled eggs be peeled more easily?
Put them into cold water immediately after cooking and peel them under the water, cracking the shell gently.
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