During my first post about Persian breakfast I wrote about Noon-o Paneer-o Moraba, bread, feta cheese, and jam. Today’s post about breakfast is all about Tokhmomorgh Asali, soft boiled egg, which literally translated tokhmomorgh means egg and asali means honeyed . I think that the reference to honey stems from the fact that the egg is smooth and runny.
While breakfast at Maman Fakhri’s house was always delicious lavash bread with feta cheese and homemade jam, breakfast at my mom’s house was a different experience. I remember sitting at our dining room table on Homayoon St. in Tehran, where I lived with my parents before they divorced, and eating breakfast on my own as my mom got ready to take me to school and then go off to her own job. This is probably one of the earliest memories I have of my childhood, I was probably under 4 years old.
Breakfast was either a bowl of Kellogg’s cereal with milk and a dash of sugar or a soft boiled egg, which was my favorite out of the two.
I think most Iranian kids can relate to having fond memories of having soft boiled egg as children. My personal most favorite consistency is when the outside of the yolk is just a bit on the hard side.
Soft boiled eggs are actually super easy to make. Place egg(s) in a pot and cover with water. Place on the stove and bring to a boil. Once the water starts boiling allow the egg(s) to simmer for 3 to 4 minutes. Then take the egg(s) out with a spoon and run under cold water.
Once the egg has been placed in an egg holder, gently and carefully remove the top portion with a knife. Sprinkle a bit of salt over the exposed yolk and enjoy!
Personally, what I used to do was carefully mix the yolk with the white part of the egg and eat them together, just like that!