Serious Eats - seriouseats.com

Hello Kenji,

Thank you for such a great recipe. I am not used to US measures and cooking techniques so I would really appreciate if you could elaborate a bit more.

I tried the soft boiled eggs recipe and miserably failed. Below are a few points that confused me along the way:

1) I guess "3 quarts" means 3/4 of a galloon that equals to 2.8 liters.

2) What exactly do you mean by "Bring water to a simmer" ? Is it when the water starts to smoke, when the first small bubble raises from the bottom to the top or when there are lots of small bubbles around ?

3) What exactly do you mean by "quivering" ? That one I have no clue...

and finally..

4) "Reduce heat until water is barely quivering" - does it means I must increase heat again after the water quivers ? Or is it just the point where I lower the eggs in the water and let the heat as it is (minimum) ?

Thank you a lot for your clarifications.