For years I avoided soft-boiled eggs because I thought they were runny. I don't like runny egg yolk - just a weird quirk of mine. Then I saw a photo on The Kitchn of congee with an egg that I suddenly realized was soft-boiled and I wanted to eat it.
So I made congee in my slow cooker overnight. It's 1 cup of rice cooked very slowly for hours in lots of liquid until it makes porridge. I had heard of it before and was curious. We weren't crazy about it. I think it falls under the comfort-foods-you-have-to-grow-up-with-to-love category.
I served the congee for breakfast with a softboiled egg on top. Suddenly I knew what people were talking about when they said "two-minute eggs" (all those British novels, all these years - now I know!). Turns out, I really like two-minute eggs; I think softboiled eggs can be even runnier, though, right?
The way I made my soft-boiled eggs was to start as if making hardboiled eggs: cold eggs in cold water to cover over low-medium heat. When they came to a gentle boil, I timed the soft-boiled eggs for 2-3 minutes (for hardboiled eggs, I turn off the heat and let the eggs sit undisturbed for 15 minutes).
This was also over the time that Ben was just recovering from the yuck, and he was quite pleased to have an egg and a slice of white toast, homemade whole wheat toast being a bit too rough for his stomach yet. I boiled his solitary egg in a tiny little pot from a cooking set my mother-in-law got for the children (from Ikea, I think). And I was glad for all my odd little saucers, ramekins, limoncello glasses, and espresso cups to serve him tiny portions in adorable style.
He's now back to regular boy eating and stayed at the table a full 30 minutes after the rest of us at lunch today, eating and eating and eating. He cleaned up a bunch of leftovers for me. I love it.