Eggs continue to amaze me! No matter how they are cooked, what they are paired with, I think I can say officially say, eggs are my favorite food. But there was still one preparation I had never done at home. Most recently I’ve been enjoying these soft-boiled eggs in ramen noodles down at Menkui Tei, but there was no reason this simple preparation wouldn’t work with mixed greens and pickled red onions for a delicious salad.
And the truth is, if you are looking for a simple, healthy meal to add to your repertoire, this is definitely worth a try. The soft-boiled eggs leave you with a just set white and a creamy yolk (the best part of the egg for sure). Starting with a sauce pan filled with enough cold water to cover the eggs, turn the heat on high and bring to a boil. Once the water begins to boil, reduced the heat just a bit and time for three minutes. After three minutes run the eggs under cold water to stop the cooking and you are good to go. Simply crack the shell, cut through the egg lengthwise and scoop out the delicious soft boiled eggs. Paired with greens dressed in a mustard and olive oil dressing, the richness is cut perfectly. But the pickled red onions (recipe attached), really puts this dish over the top. Raw red onions can be a bit overwhelming which is why I love this recipe. In less than a few minutes you;ll will have yourself a new favorite topping for eggs, meats, and just about anything else! Enjoy!