This easy lunch idea N°3 will be the ideal occasion for me to share with you my soft boiled egg “no failure” recipe.
Fresh salad with herbs and eggs is one of my favourite lunches. It is quick to make and delicious.
I like to use very small cucumber called mini Lebanese cucumbers. They are as long as a finger. But you can use any cucumber. The difference is the skin. The larger the cucumber, the thicker the skin (usually) so if the cucumbers are small or the Armenian style, lighter in colour and curly, you can eat all the skin. But if the cucumbers are longer then you can peel half the skin or all of it.
If you are lucky enough to be able to have a herb garden, or a good grocery store ;) add fresh herbs in your salads, it changes everything!
Here I have kept it simple with chives and parsley.
To add a more complex taste, cut a bit of rocket. To add a bit of texture or to make a richer lunch, cut little cubes of cheddar cheese or any hard cheese.
Just add a few spices such as pink peppercorn, a pepper medley or black pepper and salt flakes.
Finally sprinkle a good nutty olive oil and fruity wine vinegar.
Now this is my easy SOFT BOILED EGG recipe:
As we all keep our eggs in the fridge nowadays, we use very cold eggs. Old fashion recipes won’t work because we do not have time to leave the eggs at room temperature and what/when is room temperature anyway? There is also the technique of starting to count minutes from the boiling point but here too, what is the boiling point. I don’t want to play with thermometers when I am making a quick lunch or breakkie. So this is my simple no fail way :)
– boil water in a kettle, enough to fill your saucepan,
– place your fresh and “fridge cold” eggs in the saucepan,
– sprinkle rocksalt,
– pour boiling water on the eggs and cover them.
– boil for 4 minutes for very runny yolks, 5 minutes for soft but creamy yolks.
– pour hot water out in the sink and fill up your pan with very cold water from the tap. Several times,
– knock them all over and peel them small bits by small bits to avoid breaking them.
To finish your salad, toss it first and then just add the eggs cut in two.
Bon appétit !