![]() In our house, we serve soft-cooked eggs with toast “soldiers,” a practice picked up from friends in the UK. Once the timer dings, run cold water over the eggs to stop the cooking process. ![]() In a nutshell, this method involves filling a pot with a small amount of water, bringing it to a boil, and steaming the eggs for exactly 6 1/2 minutes. The result is a more consistently perfect egg without the tendency for cracked shells, as so often happens (at least for me) when you drop them into boiling water. Really, they’re not boiled eggs at all, but technically steamed. I’ve got a new method for soft-boiled eggs, picked up from the smart folks at Cook’s Illustrated, that has vastly improved my “on time” results. ![]() You can’t be sure if you’ve nailed it until you cap the top of the egg, and by then, it’s a little too late to fix. Unlike fried or poached eggs, where the firming of the white happens before your very eyes, with boiled eggs, it’s all hidden inside that shell. ![]() Who doesn’t love a perfect soft boiled egg? But getting the timing just right, so that the white is cooked, and the yolk still runny, is tricky. Thank you to Safest Choice Eggs for sponsoring this post ![]()
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