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CI Soft-Cooked Eggs




Source of Recipe


Cook's Illustrated (February 2013)


Recipe Introduction


I adore proper soft-boiled eggs. But I have never found a consistent method. I’ve tried many methods and never hit the right one. Either the yolks are over-cooked and too solid, or (horror of horrors) the whites are snotty. But I think I’ve found the secret. This method is easy – nothing fancy to use, cold eggs and they say that it works for 1-6 large, extra-large or jumbo eggs with no change in the timing. The recipe says to steam them for 6 1/2 minutes, but 7 works better for me. I still had a tiny bit of snot on one of the eggs when I opened them. This makes the perfect quick breakfast with toast or English muffins!


List of Ingredients




1-6 large, extra-large or jumbo eggs
Salt and pepper


Recipe



Put 1/2-inch of water in a saucepan large enough to hold your eggs. Over medium-high heat, bring to a boil. Lower the eggs into the water using tongs (the eggs won’t be covered with water). Cover and boil for 7 (or 6 1/2, if you don’t mind a little snot) minutes.

Take off the cover and run cold water over the eggs for 30 seconds. Peel (a small spoon helps here – crack the egg all over and run the spoon under the shell and membrane) and season.