Description
Soft boiled duck eggs with sourdough toast soldiers make the perfect breakfast. Rich, jammy yolks paired with crispy, buttered sourdough create a simple yet luxurious meal. This guide includes pro tips to get the best texture every time.
Ingredients
Scale
Soft Boiled Duck Eggs:
- 6 large duck eggs
- 3.8L (1 gallon) water
- ¼ cup white vinegar
- Ice water bath
- Flaky salt (to taste)
- Black pepper (optional, to taste)
Sourdough Toast Soldiers:
- 2 thick slices of sourdough bread
- 1 tbsp butter (optional, melted)
- Flaky salt (to taste)
Instructions
- Boil the Water – Bring a 3.8L pot of water to a rolling boil. Add ¼ cup vinegar to help prevent cracking.
- Lower the Eggs – Gently place 6 duck eggs into the boiling water using a slotted spoon.
- Set the Timer for the Perfect Yolk:
- 5.5 – 6 minutes → Jammy yolks with a runny center.
- 6.5 – 7 minutes → Slightly firmer but still soft.
- Ice Bath to Stop Cooking – Transfer the eggs to an ice water bath immediately.
- For immediate serving: Let eggs sit for 1–2 minutes (just cool enough to handle).
- For peeling later: Leave eggs in ice water for 10 minutes, then soak in vinegar for 10–15 minutes before peeling.
- Toast the Sourdough – Slice two thick pieces of sourdough (about 1.5–2 cm thick). Toast to your preference.
- Butter and Slice the Toast Soldiers – Spread butter while warm, then slice into 1 cm wide strips.
- Serve – Place eggs in egg cups, crack the top with a spoon or serrated knife, season with flaky salt and black pepper, and dip the toast soldiers into the yolk.
Notes
- If you’re peeling the eggs, soaking them in vinegar for 10–15 minutes after cooling helps remove the shell easily.
- Test one egg first before cutting them all open to check the yolk consistency.
- Adjust toast thickness based on your preference—thinner strips for more crunch, thicker ones for more yolk absorption.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Boiling, Toasting
- Cuisine: French, European