Soft Boiled Eggs Perfect Every Time Food

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

SOFT-BOILED EGGS, PERFECT EVERY TIME

Steps:

• Tap each egg gently on the wide end with a spoon or knife handle, until the egg has a circular crack. DO NOT break through the inner membrane.
• Place the eggs in a deep pan of cold water, allowing 1" of water above the tops of the eggs.
• Place the pan on high heat until the water starts to boil. TURN THE HEAT OFF, and set your timer for the desired doneness. 2 minutes - The white isn't fully set and the yolk is totally raw 4 minutes - The white is fully set, but the yolk is thick and runny 6 minutes - The white is fully set, and the yolk is mostly set, but still a little runny in the middle 8 minutes - The white is fully set, and the yolk is set, but tender 10 minutes - The white is fully set, and the yolk is fully set I like mine at about three-and-a-half minutes.
• When the timer goes off plunge the eggs into cold water to stop the cooking.
• Crack the shell all over with the back of a spoon and then soak the eggs in cold water for 30 minutes before peeling. The peeling will slide right off.