SOFT-BOILED EGGS, PERFECT EVERY TIME
For years I avoided the soft-boiled egg because it never came out quite right. It took much experimentation and some research, but now I think I've got it! Pic: finecooking.com
Provided by Ellen Bales @Starwriter
Categories Eggs
Number Of Ingredients 2
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.
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