When I have a half-meal (think: a hearty salad, a nice soup, or a simple noodle dish) a soft boiled egg on top usually makes it feel more complete. The egg adds something to really chew on and the yolk provides an amazing sauce-like addition. I always make the egg simply topped with some salt and pepper. But, I was recently watching the new season of Masterchef Australia and saw one of the contestants make a soft boiled egg covered in spices. I instantly wrote the idea down on my to-make list. Why can’t every bite of the egg include a burst of flavour? The possibilities in my mind were endless: crushed nuts, herbs, spices.
My first egg memory is of my grandmother making me “dunkie” eggs, which is basically a soft boiled egg, with the top chopped off that you dip buttered toast soldiers into. She always had really cute egg holders, which I clearly don’t have but I made do with a couple of spoons. Eating this dish is a thoroughly satisfying experience. First, you get to eat the tiny bit of egg white that stuck in the top of the egg that’s been chopped off, the yolk totally gushes out with the first dunk, and once your done dunking your deliciously buttered toast into the egg, you scoop the remaining egg white out with a tiny spoon.