Michael's fortunate that he doesn't have issues with breakage. I find they break pretty often if I drop a cold egg into a pot of boiling water, even easing it in with a ladle. I start the egg in cold water, and when the water starts to boil I start the timer for three minutes.

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It's important to start with a cold egg instead of a room temperature one. Doing so significantly decreases the chances that you'll overcook the yolk.

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There was this Discover magazine article on molecular gastronomy of the egg, with a description of the "67˚ egg" (67˚ Celsius), which is supposed to have a perfect custard like texture. I haven't tried it myself, but the method is to put eggs in a waterbath that is 67˚C and to put this waterbath into an oven that is set to 67˚ for an hour.

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Wow, I'm simple. Put em in water, set on stove. Wait till boil and wait for 5 minutes. Add soy sauce and white pepper to taste.

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five minutes?? I bring the eggs to a boil and then *simmer* for 2:45 (handily, the amount of time my toaster takes on its 90% setting)

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I use the same method. Five minutes in boiling water, then the ice bath. It works, but peeling the eggs is the toughest part. The shell likes to fragment into a million tiny pieces and getting them all off without leaving any nasty little crunchies is a tough task.

And I love mixing the shelled, soft boiled eggs in a mug, adding a small amount of butter, salt and pepper, and then scooping them out onto buttered toast, a spoonful at a time. It's great.

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Five minutes gives me hard boiled eggs. 3 minutes is soft.

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I think we over complicate things. We can all do it - just get the timing right & remember that sea level does play a role!!!

Great site!

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