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An engineer's take on the soft-boiled egg


soft-boiled egg
Bit by slow bit, I have been collecting my preferred egg preparation techniques. The fried egg was easy -- I grew up on my mom's over easy/medium eggs -- liquidy yolks with a nice ring of brown crispies around the edge of the whites. For poached, I use the ladle technique. For hard-boiled, I bring the eggs to a boil, then let them sit with the heat off for a while. But soft-boiled -- I've yet to find a technique I'm perfectly happy with.

Perhaps the Soft Boiled Eggs by Cooking for Engineers will be key. They bring the water to a boil, add the eggs, cover, and boiling for 5 minutes without lowering the heat. Then they're placed in an ice water bath. Why? It lowers the temperature of the egg whites, which helps keep the yolk from cooking, and two -- it causes a little bit of shrinkage.

See, this recipe ends with peeled soft-boiled eggs. I have to say -- the thought never occured to me, but now I'm scheming up eggs twists -- perhaps a soft-boiled egg cracked open into a small, hollowed-out and toasted roll?

What's your favorite soft-boiled egg technique, and do you eat them in or out of the shell?

Reader Comments (Page 1 of 1)

Tip of the Day

Drying fruit is easy, mostly hands-off and yields a sweet and healthy snack.

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