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Just because something is old fashioned, doesn’t mean it’s not still great! Soft Boiled Eggs for breakfast is a timeless classic!

Old Fashioned Soft Boiled Egg Breakfast

I have to be truthful, Dear Reader. I have not prepared soft boiled eggs in a very long time. If I were to make an educated guess, I would have to say that it’s been at least twenty years since I’ve timed an boiled egg so perfectly and precisely.

We never eat them in our home, but when John.e came home one day with a present tucked into his bag for me, I immediately made it a goal to perfect the soft boiled egg once again to share here at Lord Byron’s Kitchen.

What was the present? Well, the present came in two stages. The first present was the adorable little egg cups you see in the photographs. He found them and thought they would be perfect for an Easter recipe, but I immediately had different plans for those cute little cups.

He purchased eight cups in all. Four of them (not pictured) are checked blue and white and pink and white. The other four, which you see in the photos, have the blue, pink, purple, yellow, and gold polka dots).

I guess because I was so excited about the egg cups, the next day he came home with stage two of the present. See that little towel there tucked under the plate and the egg cups? It’s a polka dot towel that matches the egg cups perfectly. You might not know this about me, Dear Reader, but I love it when things match perfectly.

Was a soft boiled egg a part of your childhood breakfast? It wasn’t a regular part of my breakfast. In fact, I can’t ever remember eating breakfast before going to school. I honestly can’t! My mom never prepared even cereal for us. We basically dressed, brushed our teeth, downed a glass of water, and were out the door.

But, I can remember still the soft boiled eggs that I would eat almost every time I would visit my grandfather (my mom’s dad) whenever we visited Woodstock, Newfoundland. I can’t remember who made the eggs, but I was addicted to the taste of homemade bread with butter, a cup of tea with milk and sugar, and of course, a soft boiled egg with a very yolky center!

I know there was a period of time when my family relocated from Middle Arm (my dad’s hometown) back to Woodstock. I was in grade four at the time. Come to think of it, when we lived there, my grandfather had already passed away, so the memories of soft boiled eggs at his home would have been sometime around grade one.

And that homemade bread I’m talking about – I’m pretty sure that was my Aunt Donna’s doing. I loved my mom’s homemade bread, but my Aunt Donna made the best bread I can ever remember eating! It might have something to do with the fact that she would buy brand name Cheese Whiz, unlike the knock-off brand my parents used to buy. (Yes, Cheese Whiz! I still love it so much I can’t buy it, because I have no self control!)

Great! Now I’m craving Cheese Whiz! Isn’t the mind a weird and powerful tool? How did I get from childhood breakfasts to craving Cheese Whiz at 9:30 pm (which is when I’m writing up this post)? I’m going to hit save and go watch Game of Thrones. That will take my mind off of Cheese Whiz for sure!

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Old Fashioned Soft Boiled Egg Breakfast

Just because something is old fashioned, doesn’t mean it’s not still great! Soft Boiled Eggs for breakfast is a timeless classic!
Course Breakfast
Cuisine North American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 81kcal
Author Lord Byron’s Kitchen


  • 4 large eggs, cold
  • 2 cups water


  • Use a small sauce pan large enough to hold the four large eggs in a single layer.
  • Add just enough water to the saucepan so that there is just 1-1.5 inches of water in the pan once the eggs are added.
  • Cover the saucepan and bring the water to a boil over high heat.
  • Once the water is boiling, remove the eggs from your refrigerator and place them gently into the boiling water. 
  • Place the cover back onto the saucepan and allow the eggs to boil for exactly 5 minutes.
  • Remove the eggs from the boiling water and place directly into a bowl of ice cold water for 1 minute.
  • Place each egg into an egg cup and serve with your choice of sides.  


To crack the egg so that the yolk does not spill out, place the egg into an egg cup with the smaller end of the egg facing up.  Lightly tap the top of the egg with a teaspoon until the top part of the shell cracks.  Peel back the shell and scoop off the top of the egg white.  Dip your sides into the yolk and enjoy!
At the 5-minute mark, there will be a very small amount of the white of the egg that is not in solid form.  If you prefer to have all of the egg white completely solid, continue to boil for 30-45 more seconds.
The nutritional information accounts only for the egg and not the addition any sides.


Calories: 81kcal | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 210mg | Sodium: 86mg | Potassium: 78mg | Vitamin A: 305IU | Calcium: 35mg | Iron: 1mg

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Old Fashioned Soft Boiled Egg Breakfast

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