My husband, the engineer, wanted to find the perfect egg decapitator. We took a trip to Sur La Table and Williams Sonoma in search of egg accessories. And our spoons were too big, and we were using Sake cups for egg holders. Also opening the egg up was an additional challenge we hadn’t anticipated. We’d expected this to be simple and so far it wasn’t. Put the eggs in before or after the boil, turn off the heat or not - we found lots of conflicting advice online.
#SOFT BOILED EGG PLUS#
Plus the whole thing had been a bit fiddly. Our first attempt was adequate, but the white was still a bit runny. I did a little research and found all kinds of advice. So we dove in with confidence on our first morning and boiled ourselves up some eggs. (My obsession with Downton Abbey and all things Regency may have influenced this choice a bit.) So in an effort to eliminate pots and pans cleanup from my morning schedule, I decided we should move from fried and scrambled eggs to soft-boiled eggs. I can’t stand having a load of dishes to attend to in the morning I want to be able to eat and get on with my work day. With my husband and I both working from home (and consequently eating three meals, two snacks, and copious cups of tea at home every day) the dishes really pile up. This is a great method when you’re multitasking and can’t pay careful attention to the eggs.This January I decided I wanted a new breakfast routine. The boil-and-walk-away methodįor another way to hard-boil eggs, begin as directed at left with the eggs in cold water, but once the water reaches a brisk simmer, turn off the heat and let the eggs sit uncovered in the hot water for at least 10 minutes and up to 30 minutes-the water cools gradually, preventing the eggs from overcooking. The fresher the egg, the more attached the shell, so for boiling, older eggs are preferable. If the shells are stubborn, try peeling them under running water. Set the pan in the sink under cool running water for a few minutes until the eggs are barely warm. When the eggs are cooked, carefully pour out most of the hot water, leaving the eggs in the pan. Need more ideas for what to do with hard-cooked eggs? View the slideshow Hard-Boiled, Super Easy to get recipe ideas. Hard boiled: 8 minutes The yolk is completely solid, light yellow, and crumbly, with no sign of the telltale green or gray ring around the yolk that’s caused by overcooking. Beautiful and delicious quartered on a salad. Medium boiled: 4-1/2 minutes The yolk is solid but still dark orange-yellow, moist, and dense in the middle.
#SOFT BOILED EGG CRACK#
Use the side of a small spoon to crack and remove the pointed end of the egg, making a hole in the shell large enough to fit the spoon. Soft boiled: 2 minutes The white is solid, but the yolk is still runny.
#SOFT BOILED EGG HOW TO#
A simmer works much better.)įrom Fine Cooking’s Test Kitchen: Watch our How to Boil an Egg video to see an expert turn out soft-, medium-, and hard-cooked eggs without overcooking them. (Though we talk about hard-boiled eggs-and we’re using that term here-the fact is that cooking eggs in boiling water cracks the shell and makes the eggs tough and rubbery. As the eggs cook, adjust the heat as needed to maintain a brisk simmer. Set the pan over medium-high heat and as soon as the water reaches a brisk simmer, start timing. Put the eggs in a saucepan and add enough cold water to cover them by about 1 inch.