Best Perfect Soft Boiled Eggs Recipes

PERFECT SOFT BOILED EGGS

Steps:

• Bring the water to a rapid boil.
• add saltand keep it at a rapid boil.
• Prick the bottom (wider end) of the egg with an egg pricker
• Immerse in the boiling water and boil for exactly 5 minutes.
• Dash in cold water, crack & enjoy.

PERFECT SOFT-BOILED EGGS

Steps:

• Using a thermometer to know the temperature, heat a pot of water, deep enough to fully cover the egg with 2 cm of water, to 190 F (90 C). The volume of the water should be substantially more than the volume of the eggs, so that adding the eggs does not severely alter the water temperature. Using a slotted spoon place eggs, directly from the refrigerator, into this water bath. Maintain the temperature while they cook for 9 minutes (extra large egg; maybe 8 to 8.5 minutes for a large egg). Adjust the time according to personal preference. This plan is designed to avoid any unnecessary trouble, such as "let eggs warm to room temperature." It also avoids exposing the eggs to overly high temperatures: 190F (90C) is a recommended temperature for optimal eggs. My refrigerator is kept at 36F, based on the door display. I used an inexpensive digital "fork" thermometer to monitor the water temperature, and made small adjustments to the burner knob to get it to hold the desired setting (plus or minus 5F, or so). Since the yolk solidifies at a lower temperature than the white (158F versus 180F, according to McGee's "On Food and Cooking"), having the egg at refrigerator temperatures helps to have a runny yolk with a firm white.

PERFECT SOFT BOILED EGGS

Steps:

• Bring a pot of water to a simmer (small bubbles, not a rapid boil).
• Add eggs, cold from the fridge, and cook for seven minutes. Adjust heat to keep a consistent temperature going.
• Remove eggs from water and enjoy with butter and salt and pepper.

SOFT-BOILED EGGS, PERFECT EVERY TIME

Steps:

• Tap each egg gently on the wide end with a spoon or knife handle, until the egg has a circular crack. DO NOT break through the inner membrane.
• Place the eggs in a deep pan of cold water, allowing 1" of water above the tops of the eggs.
• Place the pan on high heat until the water starts to boil. TURN THE HEAT OFF, and set your timer for the desired doneness. 2 minutes - The white isn't fully set and the yolk is totally raw 4 minutes - The white is fully set, but the yolk is thick and runny 6 minutes - The white is fully set, and the yolk is mostly set, but still a little runny in the middle 8 minutes - The white is fully set, and the yolk is set, but tender 10 minutes - The white is fully set, and the yolk is fully set I like mine at about three-and-a-half minutes.
• When the timer goes off plunge the eggs into cold water to stop the cooking.
• Crack the shell all over with the back of a spoon and then soak the eggs in cold water for 30 minutes before peeling. The peeling will slide right off.