quote:

Originally posted by sjtill:
194 F for 8 minutes yields a nicely cooked white--and a thoroughly cooked yoke. Not yukky, but not what I'm looking for.

Do these people who post recipes actually eat their result?

Maybe it's just you.
You can always try what works for you.
The key is that whites and yolks need to cook differently.
Vary the temp and time.
Generally a higher temp and shorter time will yield a harder white and softer yolk.
Better to experiment what works for you.
I've done slightly less then 194 in around 187 for 7 or 8 minutes that are pretty good when I made Scotch Eggs.

I do 6 minutes in boiling water (bring water to boil before putting them in). By the time they've cooled a bit to peel them, I figure they cook a bit more. And I like mine a little runny.

quote:

Originally posted by 6guns:
I do 6 minutes in boiling water (bring water to boil before putting them in). By the time they've cooled a bit to peel them, I figure they cook a bit more. And I like mine a little runny.

Yes. I start with room temp eggs, plunk them into boiling water for 7 minutes for one or two, and a bit longer for 3-4. But I quench them in ice water rather than letting them sit. I theorize this keeps things consistent rather than hot eggs sitting for unknown time. All the same each time.

I use the method that Jim Sugar (fucken autocorrect) Shugart posted, modified slightly. I use a steamer basket, otherwise just like the video.

I have never had a soft boiled egg in my life; only hard boiled. I do eat over easy eggs. So what is the attraction to a soft boiled egg? I ask in all seriousness of being uninformed.

I use my Fagor stovetop pressure cooker to cook soft boiled eggs. It produces consistent results with consistent process. Less than ten minutes. It’s said that the pressure cooker method helps separation of the cooked egg white from the shell. I can’t attest to the truth of that because it’s been so long since I’ve used any other method.



I bought the Fagor at Macy’s. But I kept the 3/4” riser from my old Mirro Matic pressure cooker. It’s MUCH better than the flimsy wire “trivet” that came with the Fagor.

quote:

Originally posted by StorminNormin:
I have never had a soft boiled egg in my life; only hard boiled. I do eat over easy eggs. So what is the attraction to a soft boiled egg? I ask in all seriousness of being uninformed.

I think the yolk of a soft boiled egg tastes better than the yolk of a hard boiled egg. Same reason that I like eggs fried over easy instead of over hard. And you can’t dip your toast in the yolk of a hard boiled egg. See the OP of this thread.

quote:

Originally posted by Pipe Smoker:

you can’t dip your toast in the yolk of a hard boiled egg.

I tried that once. Came out sort of all crumbly.

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by StorminNormin:
I have never had a soft boiled egg in my life; only hard boiled. I do eat over easy eggs. So what is the attraction to a soft boiled egg? I ask in all seriousness of being uninformed.

I think the yolk of a soft boiled egg tastes better than the yolk of a hard boiled egg. Same reason that I like eggs fried over easy instead of over hard. And you can’t dip your toast in the yolk of a hard boiled egg. See the OP of this thread.

I figured that was what the strips of toast were for. I guess I will give this a try. I do like to dip my bacon or toast in the yolk of an over easy egg, but it seems it is more well contained in a soft boiled egg now that I think about it.

quote:

Originally posted by parabellum:
I can imagine a half-man/half-lizard sitting at the breakfast table, uncoiling a long, thin tongue to flick at the gelatinous goo in the open shell.

You like...tripping dude?

quote:

Originally posted by Warhorse:

quote:

Originally posted by parabellum:
I can imagine a half-man/half-lizard sitting at the breakfast table, uncoiling a long, thin tongue to flick at the gelatinous goo in the open shell.

You like...tripping dude?

Best laugh I’ve had this week! God bless SIGforum – there’s nothing else quite like it.

quote:

Originally posted by Pipe Smoker:

quote:

Originally posted by Warhorse:

quote:

Originally posted by parabellum:
I can imagine a half-man/half-lizard sitting at the breakfast table, uncoiling a long, thin tongue to flick at the gelatinous goo in the open shell.

You like...tripping dude?

Best laugh I’ve had this week! God bless SIGforum – there’s nothing else quite like it.

Made me chuckle as well- thanks for the laugh.

don't cook them in a microwave.

quote:

Originally posted by NavyGuy:

quote:

Originally posted by 6guns:
I do 6 minutes in boiling water (bring water to boil before putting them in). By the time they've cooled a bit to peel them, I figure they cook a bit more. And I like mine a little runny.

Yes. I start with room temp eggs, plunk them into boiling water for 7 minutes for one or two, and a bit longer for 3-4. But I quench them in ice water rather than letting them sit. I theorize this keeps things consistent rather than hot eggs sitting for unknown time. All the same each time.

I start with cold eggs from the fridge, cover them with cold water, heat to boiling, then simmer for 3.5-4 mins. Remove from water with a slotted spoon and put them in a colander under the cold tap water. Makes perfect soft boiled every time for me.

quote:

Originally posted by wrightd:
don't cook them in a microwave.

‘Cuz here’s what happens…
https://youtube.com/shorts/hsyWKYBvH7c?feature=share

quote:

Originally posted by StorminNormin:
I have never had a soft boiled egg in my life; only hard boiled. I do eat over easy eggs. So what is the attraction to a soft boiled egg? I ask in all seriousness of being uninformed.

For me it's a family memory thing. Grandpa made them for me when I was a kid. It seemed so fancy with its own little stand and little butter knife thing to cut the top off. Felt like royalty eating something special.

Haven't had one in the little holder things in years, but every time I hard boil eggs one or two gets popped out early for soft boiled egg on toast.