The title is a bit of a misnomer: it was a actually a first for my little one, not me. And it wasn’t actually his first ever egg; it was his first soft-boiled egg.
The idea for this breakfast came from one of his birthday presents: an egg cup.
I had never soft-boiled an egg before. So, like any good kitchen experimenter, I made it up without research.
I figured that soft-boiling an egg was like poaching it in its shell — that is, it should sit in boiling water for around 3 minutes. I added half a minute to allow for the heat having to penetrate the shell, but I don’t know that the extra 30 seconds is really necessary.
To produce a perfect soft-boiled egg like this one, drop a fresh egg [free range, of course] into a pot of boiling water. Simmer for around 3½ minutes, then remove, crack the top and it’s ready to eat.
I served my little one’s egg to him with toasted and well buttered soldiers of sprouted bread for dipping, and he loved it.