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Dipping Eggs

Rated as 5 out of 5 Stars

"Soft-cooked eggs are a favourite of Keith and Valerie Wardlaw, egg farmers in Cookstown."
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11 m servings 165 cals
Original recipe yields 2 servings


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  1. Place eggs in a single layer in a saucepan. Pour enough water into the saucepan to cover eggs by at least 1 inch (2.5 cm).
  2. Bring water to a boil over high heat. Immediately remove pan from heat to stop boiling. Cover saucepan and let eggs stand in water for 2 to 4 minutes until cooked as desired.
  3. Drain water; immediately run cold water over eggs to cool them a little. Place eggs in egg cups.
  4. Toast bread; spread with butter. Cut toast into 1-inch (2.5 cm) strips.
  5. Crack tops off eggs with knife. Serve toast strips with eggs for dipping into soft yolks.

Nutrition Facts

Per Serving: 165 calories; 9.2 g fat; 13 g carbohydrates; 7.5 g protein; 174 mg cholesterol; 330 mg sodium. Full nutrition

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Read all reviews 4
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This is just an old fashioned soft-boiled egg, but it's a new way of cooking it for me. After the water came to a boil, I would just reduce the heat, and cook for 3 minutes. Some times it work...

Perfect. Just like I remebered from when I was little! And healthy too!!! Thank You!!!

perfect eggs, who could ask for more!

So easy and delicious!