Valentine Treats: Recipes and Crafts for the Whole Family

by Sara Perry

Published by Chronicle Books

96 pages, 2001




Soft-Cooked Eggs with Butter-Toasted Hearts

from Valentine Treats: Recipes and Crafts for the Whole Family by Sara Perry


You will need:

fresh eggs

red felt-tipped permanent pen

sliced bread

butter, at room temperature


Soft-cooked eggs take on an interesting personality when their shells are covered with tiny red hearts and they're served with butter-toasted hearts. Your children will want to help you make -- and eat -- this breakfast. They can decorate the eggs and cut the toast. Just remember to tell them not to squeeze the uncooked eggs too tightly or you'll end up making scrambled eggs instead.

Remove the eggs from the refrigerator 30 minutes before preparing. (The eggs need to be at room temperature before decorating; otherwise, the ink will not adhere to the shells. This also helps to keep the eggs from cracking while cooking.) Use a soft towel to carefully dry each egg. Using the pen, cover each eggshell with tiny hearts. Set the eggs aside to let the ink dry completely while bringing a pot of cold water to a simmer. Be sure the saucepan is large enough so that the eggs aren't crowded. Place the eggs in the water. From the moment the water begins to simmer again, time the cooking. For firm whites, but still liquid yolks, boil for 2 to 3 minutes, depending on egg size. For firmer yolks that will hold their shape, cook for 4 to 6 minutes.

To make the toast, depending on your preference, you can butter the bread slices before or after you toast them. Once a slice is toasted, use the largest heart-shaped cookie cutter you have to stamp out a heart-shaped piece.