I’m trying to up my morning protein: I’m now often soft-boiling two eggs for breakfast, instead of this one here. Try it – a runny yolk is amazing with bread dipped in!!Īre you a soft-boiler?! Aren’t they great?!
Have I convinced you (or were you already convinced?!)? Soft-boiling is so easy (put egg in water that almost covers it, bring to boil (no lid), turn down to a strong simmer, cook for three minutes). I’ve been promising I’d share a video showing how ‘us Brits’ get into our soft-boiled eggs, so here’s one I snapped as my morning tummy was rumbling! Then, I started talking to and realised that not everyone does (or even knows that others do) this to their eggs! I thought the joys of soft-boiled eggs were universal.
So as I taste I’m getting creamy, stock-rich and chewy in the same mouthful. When you cook whole oats like this they give that same creaminess we associate with porridge. So I end up using every other type of grain imaginable to make rice-style dishes! Here we have whole oat groats cooked in stock on the hob for an hour and a half, topped with pork meat balls cooked with the last of the winter vegetables – leeks and broccoli.
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