Soft Boiled Eggs
This is America's Test Kitchen's method for soft boiled eggs and I must say it's very easy and effective. Because it's the temperature-constant steam that's cooking the egg instead of the temperature-changing boiling water, all of the white gets done but the yolk cooks last. And because there's only a small amount of boiling water, the eggs don't crack when you put them in.
Recipe:
1 sauce pan with a tight fitting lid
Water
Eggs
Put 1/2 inch of water in the sauce pan, cover and bring it to a boil over medium-high heat. Carefully put as many cold, crack-free, large eggs into the boiling water as you need. Put the lid on and time for 6.5-8.5 minutes depending on how well done you like the yolk. My favorite is 7-7.5 minutes. Remove the pan from the stove and run cool water over the eggs for 30 seconds. Voila! Now you have perfectly cooked soft boiled eggs!
Recipe:
1 sauce pan with a tight fitting lid
Water
Eggs
Put 1/2 inch of water in the sauce pan, cover and bring it to a boil over medium-high heat. Carefully put as many cold, crack-free, large eggs into the boiling water as you need. Put the lid on and time for 6.5-8.5 minutes depending on how well done you like the yolk. My favorite is 7-7.5 minutes. Remove the pan from the stove and run cool water over the eggs for 30 seconds. Voila! Now you have perfectly cooked soft boiled eggs!
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