Kitchen

[Yardlie]

On 2/7/2014 Yahooey said:

On 2/7/2014 Brinklii said:

On 2/7/2014 lenapecci said:

I just watched an episode of America's Test Kitchen on PBS that was just about eggs. They showed how to prepare soft boiled eggs, fried eggs and an omlettte. They tested over 1000 eggs to get the perfect soft boiled egg. I liked the tips for fried eggs as well.

For the soft boiled eggs they did not cover the eggs with water.

How on earth did they do that? I've heard of roasting eggs in the oven, but they come out hard.

I saw the same episode. ATK said to cover the eggs partially with water and not totally submerged. The steam from the water will cook the egg whites (covered pot) and the yolk will still be runny. Steam is hotter than boiling water which is why the eggs aren't fully submerged. If submerged, the whites will cook as well as the yolk or both will be runny. It was interesting, they went through thousands of eggs to find the perfect way to cook all kinds of eggs.

Yahooey, thanks for the info! Very interesting...I'll have to try it.

[susan_ca]

Haven't tried ATK method.

What works for me: Put enough eggs to fill the bottom of the pot. Add enough water (temp not important) to almost cover the eggs. Turn stove on to highest temp. When the water comes to a rolling boil, turn off the stove. Do not open the lid for at least 10 minutes -- this is to keep the eggs to continue cooking.

[sunshine45]

i have an inexpensive egg steamer.....it steams the eggs to soft, medium, or hard AND does poached eggs. it makes 7 eggs at a time. i really like this little gadget and have bought two of them. it can even double as a hot dog steamer (or anything else that is relatively small that you may want to steam).

[Clover29]

On 2/7/2014 evelyner said:

I do. I take a small pan, bring water to boil. drop large size eggs that came out of the refrigerator and cook for 4 minutes and 20 seconds. Scoop out immediately.

The eggs are very cold from the refrigerator, so that is why they require that long. If you make extra large eggs, they need 10 more seconds. I like to eat my eggs on the soft boil holders.

I do it exactly the same way, small pan, boil water first, eggs straight from the fridge.

I cook them for six minutes 30 seconds and they're still soft in the middle. If I only cooked my eggs for four minutes (or four and a half) I'd have raw whites.

[Marienkaefer2]

All of these tips are helpful.

But I have never had luck with putting cold eggs in boiling water. The shells crack and I get a weird scramble!

I take the egg out of the fridge, and run it for a few seconds under warm water. Then rest it on the countertop. Meanwhile, heat water to boiling. Once boiling, carefully put egg in water with spoon. I make sure it is 3/4 covered.

Keep it on an active boil for five minutes. If it's a smaller egg, I go a little less. For me, works every time.

But, I like my whites firm, and my yolk soft and creamy, not runny.

Just finished one...yum.

[walker]

I don't do soft-boiled eggs but poached is similar. One of my favorite breakfast items is Poached Egg on Toast. Bring a pot of water to rolling boil.....crack egg into pot (1 or more)...boil for 4 to 4 1/2 minutes.....watch pot and turn down little if it gets close to boiling over....slow boil, ok. Remove with slotted spoon and place on top of buttered toast.

[Marienkaefer2]

On 2/7/2014 walker said: I don't do soft-boiled eggs but poached is similar. One of my favorite breakfast items is Poached Egg on Toast. Bring a pot of water to rolling boil.....crack egg into pot (1 or more)...boil for 4 to 4 1/2 minutes.....watch pot and turn down little if it gets close to boiling over....slow boil, ok. Remove with slotted spoon and place on top of buttered toast.

I love poached eggs, but I'm always afraid to make them.

So if you crack the egg directly into the water it stays together and doesn't "scramble" all over?

[walker]

You have to be careful cracking the egg or crack into a bowl and the slip it into the water. If the white starts to run a bit I take a spoon and gently push it back into more shape....if that makes any sense.

[magicmoodz]

On 2/7/2014 Marienkaefer2 said:

On 2/7/2014 walker said: I don't do soft-boiled eggs but poached is similar. One of my favorite breakfast items is Poached Egg on Toast. Bring a pot of water to rolling boil.....crack egg into pot (1 or more)...boil for 4 to 4 1/2 minutes.....watch pot and turn down little if it gets close to boiling over....slow boil, ok. Remove with slotted spoon and place on top of buttered toast.

I love poached eggs, but I'm always afraid to make them.

So if you crack the egg directly into the water it stays together and doesn't "scramble" all over?

If you add a teaspoon of vinegar to the water, the egg white "stays" together.

[magicmoodz]

My husband can always make the PERFECT soft-boiled egg. I have asked him how and this is what I remember him telling me.

Fill pot with water to cover the eggs.

Bring to a rolling boil.

Turn flame off.

Cover pot.

Set timer for 3 minutes.

Done!