Soft-Boiled Eggs with Salad | America's Test Kitchen
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.
Keywords
- Main Courses
- Eggs
- Vegetables
- Breakfast & Brunch
- Salads
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced shallot
- 5 ounces (5 cups) assertively flavored greens
- Salt and pepper
- 4 large eggs
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