Naturally, when I come across a new or improved way of doing something, I have to try it out. Like when I read an article in which the famous British chef Heston Blumenthal claimed that the best way to make a soft-boiled egg was to not boil the egg at all. The trick, he says, is to bring the egg to boil and then leave it, covered, for 6 minutes in the water. Take out your stopwatch for this recipe. Ready? Steady! Go!

Red Lentil Salad with a special Soft-Boiled Egg


Serves 1
Preparation 25 min.

50g red lentils, unpeeled
125 ml water
1 tsp apple cider vinegar
1 tsp olive oil
1 egg
big pinch dried ground chilli
1 tbsp fresh chopped parsley
1 tbsp chopped spring onion


Bring the water, with ½ tsp salt and the vinegar, to boil. Pour in the lentils and cook over low heat for 12 minutes. Drain and set aside to cool.

Heston Blumenthal’s method to soft-boil an egg:

Place the egg in a small pot and cover with water so that the egg is just covered. Cover the pot and bring the water to boil. Remove from heat (do not remove the lid) and let sit for 6 minutes. Take out the egg and cool it in cold water. This will make the egg nice and runny on the inside, but you’ll probably get frustrated while trying to peel it, so I’ll leave it up to you whether you want to follow a tried and tested method and leave this one for your weekend egg and soldiers ritual.

Toss the lentils with the chopped parsley, spring onion, chilli, and olive oil. Add salt and/or vinegar to taste. Place in a salad bowl or deep dish.

Carefully peel the egg, place it on the salad and cut across it so that the yolk will leak out and provide a bright dressing for the salad.