Soft-boiled eggs are one of those things that should be very easy – you just boil them for the correct amount of time – right? Well, it is a little more difficult than that, which you know if you’ve ever tried to cook them. Many years ago I stopped trying to make them altogether, because either they would be overcooked or undercooked. That is until I started watching “America’s Test Kitchen.” It is my new favorite TV show, because they not only give you great recipes, but tell you the science behind the successful recipes. Now I can make excellent soft-boiled eggs that are perfectly cooked every time.
So, sit down with a cup of freshly brewed coffee, preferably from fresh beans that are ground just before brewing, and make a perfect soft-boiled egg. What a lovely breakfast.
The best way to serve a soft-boiled egg, in my opinion, is in an egg cup. Either whack the top of the egg with your spoon and pick off the cracked shell (as they did in a couple episodes of Doc Martin), or use this clever gadget that I discovered through the equipment reviews on “America’s Test Kitchen.” (You simply must watch the show!) It is a Rosle brand Egg Cracker, and you can order it from Amazon for about $14. It scores the egg shell and the shell top comes off as easy as can be. What a wonderful gadget!
So, thanks to “America’s Test Kitchen,” here is a recipe for perfect soft-boiled eggs. This technique works because the eggs are cooked by the steam that forms in the pan.
Perfect Soft-Boiled Eggs
In a saucepan, bring to boil about 1/2 inch of water. Carefully place eggs in the water, turn the heat own to medium, cover with a lid and boil for 6 1/2 minutes.
Remove the eggs from the heat and run under cold water for 30 seconds. Your egg whites will be softly cooked and the yolks creamy and runny. Perfect!