The Simple and Satisfying Soft Boiled Egg

When it comes to preparing quick, no-fuss meals, the egg is unrivaled in both simplicity and versatility. The soft boiled egg is an old favorite, its runny center celebrating the most satisfying part of the egg—the yolk.  Not only are they satisfyingly decadent, but yolks also feature lutein for eye health, choline for brain health and omega-3 DHA for heart health. And all you need for the soft boiled egg's uncomplicated preparation is a pot of boiling water.

Warm and seasoned with a dash of high-quality sea salt and a pinch of red pepper flakes, atop grainy toast and perhaps with a side of perfectly-ripened avocado, a soft boiled egg is a perfect breakfast choice. But this egg segues from morning meals to lunch and dinner beautifully, shining on top of everything from bacon and kimchee to grilled vegetables and garlicky greens.

The egg is a cornerstone ingredient when it comes to preparing inexpensive, healthful meals, and lends itself to experimenting with new flavor combinations. You can't really go wrong. Just one important tip: not all eggs are created equal. When preparing eggs with runny yolks, be sure to use pasteurized eggs such as Davidson's Safest Choice. With four out of five Salmonella food borne illness cases coming from raw or undercooked eggs, Davidson's Safest Choice eggs offer you and your family peace of mind! 

To get you started, here is a recipe for a lovely salad, from one of our blogger friends. The eggs offer a rich texture that balances the crunchiness of the almonds and saltiness of the bacon and parmesan. The creamy vinaigrette provides the perfect finish.

Arugula Salad with Soft Boiled Eggs, Bacon, and Shallot Dijon Vinaigrette Recipe

Recipe courtesy Jennifer Farley of Savory Simple

Servings: 2

Active time: 15 minutes

Total time: 15 minutes

Vinaigrette Ingredients

2 Tbsp finely diced shallot
1/2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
6 Tbsp extra virgin olive oil
1/2 tsp fresh ground black pepper
1/8 tsp salt (or more to taste)

Preparation

Combine the shallots, mustard, vinegars, olive oil, salt, and pepper in a jar and shake vigorously to emulsify. This can also be done in a blender.

Salad Ingredients

1/2 c thick cut bacon, chopped
2 Safest Choice™ pasteurized eggs
2-3 c baby arugula
1/4 c toasted slivered almonds
Shaved Parmigiano Reggiano to taste

Cook the bacon in a medium sized skillet over low heat to slowly render out the fat. Turn the heat up to medium and continue cooking until the bacon is slightly caramelized and crisp. Remove from the heat and drain on paper towels for several minutes. Chop and set aside.

While the bacon is cooking, prepare the soft boiled eggs. Allow the eggs to chill in an ice water bath for several minutes before peeling to avoid wilting the greens. Peel and slice the eggs lengthwise right before plating.

Arrange the arugula, bacon, eggs, almonds and Parmigiano on two plates. Drizzle with shallot Dijon vinaigrette and serve.