Dan Lambskin
Footballguy
big fan 
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Soft Boiled Eggs (1 Viewer)
- Thread starter Dan Lambskin
- Start date
Ned
Footballguy
Ramsay Hunt Experience
Footballguy
Love them. Put em in an egg cup, snip off the top and dunk in my "soldiers" of toast. The key is to get the yolk thick, but still spreadable. Like soft butter.
Redwes25
Footballguy
NutterButter
Footballguy
Scoresman
Footballguy
Anywhere from 1-6.
I like it because you have better control of the temperature the eggs are at throughout the entire cooking time. A lot of people put the eggs in from the start without realizing that having the eggs in there as well as the number of eggs in there will affect boiling times.
The only danger is the eggs potentially cracking by being dropped into boiling water. I use a large spoon to carefully drop them in slowly to avoid this.
I also had to lengthen the time by a minute or so the one time I did this at a higher altitude. Your times may vary but once you find the right time, they come out perfect every time.
Dan Lambskin
Footballguy
Hmm I did 6 yesterday and think I'll cut back to 5.5 to get a runnier yolk
Also don't do eggs right from fridge let them come to room temp first
NutterButter
Footballguy
Dan Lambskin
Footballguy
Scoresman
Footballguy
Cold water works for me. Ice bath if you really want it runny. If they're not still slightly warm when you eat them, you're doing it wrong.
Also, with my method above, I pull the eggs out of the fridge at the same time that I put the water on heat. So they're out of the fridge only about 5 minutes. If you bring them to room temp, you'd need to lower the time a bit. It's nice to be able to cook some of these up in only 10-15 minutes total without having to wait for eggs to get to room temp.
Redwes25
Footballguy
I do the same thing, only longer cook time (closer to 10-11 minutes), for hard boiled eggs. Put them in an ice bath then into the fridge. Pull them out when I want one. When done right, they are perfectly cooked and super easy to peel out of the fridge.
Will have to work on the soft boiled - my kids really like fried or over easy on toast, or when I make them a breakfast sandwich but with an overeasy egg so the yolk runs through the sandwich.
E Street Brat
Footballguy
Love them.
Reminds me of grandpa Murph.
Reminds me of grandpa Murph.
Swing 51
Footballguy
I eat two every morning. A little salt and pepper and maybe some cholula. Also an avocado on top sometimes.Hard Boiled for the win
Chaka
Footballguy
Guys you are on the right track but slightly off (ETA yes, I know how that makes me sound and it is not my intention). Let J. Kenji Lopez-Alt guide the way. He is the ultimate food scientist and did rigorous testing on this very issue.
A couple points:
1) Boiling water is okay but steam is better, it heats quicker, wastes less water and perfectly controls the temp (water temp is more directly impacted by dropping eggs in) and the shells won't crack from the sudden heat change. It truly is a fire-and-forget technique.
2) Eggs straight out of the fridge not brought to RT.
3) Shock in ice bath after cooking. This is the essential part for getting them to peel easily.
4) The amount of time you cook is entirely up to your tastes. Generally between 6-11 minutes, any longer and you start to get the grey ring (ferrous sulfide) on the exterior of the yolk any less and you risk the yolk not being entirely heated.
Seriously, check out the linked article the guy really, really lays out the case for the steam technique. It's a long article but a very easy technique. Here is just the quick recipe steps.
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Insoxicated
NutterButter
Footballguy
It turned out really runny with the ice bath. Still very tasty. Need to experiment though to see how I really want them. Will try just water next time.
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Scoresman
Footballguy
Are you at a high altitude? Also, how many did you do and did you use a small pot such that the water may have stopped or slowed boiling when putting in the eggs?
There is such a small margin of error to get just the right yolk consistency. Everyone's times might differ slightly.
Ramsay Hunt Experience
Footballguy
If your eggs are too runny, cook them longer. Don't change the cooling solution. The method is to cook them to exactly your preference and then immediately stop the cooking process with the ice bath. You're never going to get consistent results if you rely on carryover heat to finish your cooking process.
El Floppo
Footballguy
NutterButter
Footballguy
Not high. 2 eggs. Pot stayed at a boil. This might be the first time I've had soft boiled eggs. For all I know, the consistency was just right. The pretty much has the consistency of sunny side up yoke.
Dan Lambskin
Footballguy
