perfect soft boiled eggs every time
I adore soft boiled eggs (as in, you drink the white and yolk and they both manage to be warm) and I always seem to mess them up. There has to be a way! can anyone share their foolproof method?
(as an aside- Why don't more restaurants in the u.s. serve these beauties?)
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
17 Comments:
I always wondered that myself about why any resaurants have them. My mother used to make them for me and she did it prefect she boiled the egg 31/2 minutes. But I do not like my egg whites runny so she would boil mine for 41/2 minutes.
pjracz10 at 8:41AM on 03/31/09
There is a neat little egg shaped Gizmo at William Sonoma and for less money at Crate and barrel that changes color according to the degree of doneness. I bought it at crate and barrel for around $5, it was around $10 at Williams Sonoma. Works great, my wife had the same overcooking problem.
Meat guy at 8:51AM on 03/31/09
I bring the water to a boil, turn it down to a simmer, slip the egg in and cook it for exactly 4 minutes.
Junie at 9:15AM on 03/31/09
@meat guy, I have the same thing too and I love it.
mine says "eggsact eggtimer" and I bought it from bed bath & beyond. forgot how much it was- probably $5 ish.
hmw0029 at 10:02AM on 03/31/09
I like a firm white and a runny yolk and I'm too lazy to try to poach an egg every morning, so I just softboil mine for about 6 minutes. Salted water at a rolling boil seems to be crucial for getting the perfect consistency, followed by a brief soak in cold water to make peeling easier.
perfunctory at 11:16AM on 03/31/09
confession: I have tried the egg gizmo. I took my egg out after about two and a half minutes (like I said - I like my egg drinkable) and I did not like my egg at all. It was drinkable, but also completely cold inside, and I kind of felt like I wasted $5.
So my next two questions are: do most people start with eggs straight from the fridge? at room temperature? The people with the egg gadget, do you do a rolling boil for a couple minutes or a softer (for lack of a better word) boil?
I just feel like this makes a complete kitchen failure that I cannot even do a soft boiled egg.
prunesaregood at 11:20AM on 03/31/09
I always start my boiled eggs at room temp, otherwise they don't cook properly and the inside is cold unless I'm going for hard cooked. It's the same as making a thick steak, it cooks much more evenly when it's not straight from the fridge.
chisai at 11:35AM on 03/31/09
I'd suggest buying a dozen eggs and set about experimenting. First check that all the eggs in the carton are the same size. Then bring a pot of water to boil. Remove one egg from the carton, still refrigerated, and poke the end with a pin to prevent cracking. Lower it into the water, and keep the water at a simmer, no higher. Use a stopwatch or timer that shows seconds. Cook for 2 minutes. Remove the egg and stop its cooking by placing it in a bowl of cold water for, say, a half minute. Check the egg's consistency. Change your timing, either up or down, in 15 second increments until you get exactly what your want. Write down your results. Be sure to buy the same size eggs next time. Take the eggs you didn't want to eat and put them in the microwave, and slowly cook until the yolks are firm. Make egg salad.
Channa at 11:43AM on 03/31/09
I add a tsp of vinegar (to easier peeling) to water, do a rolling boil, cover, and turn off the heat (I think this works because my stoves are electric--there's residual heat) or keep it very low until the indicator reaches "soft".
One time I took the pot off the stove just before boiling, and I ended up with onsen-eggs (soft but firm yolks and very soft, almost runny whites). It was not intentional.
hmw0029 at 12:00PM on 03/31/09
ugh. sorry for my terrible English.
hmw0029 at 12:01PM on 03/31/09
Restaurants won't serve them I think because of the fear of people getting sick?
I love soft-boiled eggs too. with just some salt and pepper and butter, and then dip cripsy pieces of dark pumpernickle bread in there...
juliebugsmama at 12:22PM on 03/31/09
take eggs from refrigerator. Place in a sauce pan. Cover with cold water. Bring to boil and boil for 4 minutes. Eggs will be perfectly soft boiled.
tucsonlady at 4:14PM on 03/31/09
Goofy, ridiculous question: is it safe to eat runny egg whites?
maxcriden at 5:44PM on 03/31/09
I'm happy to report that I think I'm getting somewhere. Using Junie's method, and also the egg timer, I think the secret is somewhere in the "soft" simmer. That is - I bring my water to a rolling boil then slip my egg in and turn the temperature down just a little, and about 4 minutes seems to do the job. So delicious!
Since I am obviously a soft boiled egg person, I will answer to maxcrien that I think it's okay to eat runny egg whites. I used to know body building people who would eat raw eggs post-workout. but also maybe the question refers more to the question on the other thread about whether or not it one should tell guests they are eating raw eggs?
In conclusion, thanks serious eaters for all the methods! I will be sure to try them one by one until I get the method that works for me!
prunesaregood at 12:59AM on 04/01/09
I grew up on 3 minute eggs. I used to try and order them at a restaurant (stop laughing) and that's when I was introduced to poached eggs. I haven't eaten a soft boiled egg since discovering poached.
therealchiffonade at 2:23PM on 04/01/09
@prunesaregood - Yay! I'm glad my advice contributed to a delicious soft-boiled egg! (That method has yet to fail me, but I think it all depends on how done, exactly, you want your egg to be...)
Junie at 2:31PM on 04/01/09
There are states that will not allow restaurants to serve runny eggs, Salmonella poisoning probably.
nelson5757 at 2:02PM on 04/02/09