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Egg week has come upon us and we have been assigned the oh so grueling task of finding out the perfect way to soft boil an egg (I know, we have such difficult lives). When it comes to cooking and serving eggs, there are really so many different possibilities out there. Whether it be poaching, scrambling, frying; serving upon toast, home fries, alone, the list could go on and on.
From my discoveries through lots of research on the never ending Internet web base, the perfect soft - boiled egg has, "Firmly set whites, but a soft, runny yolk".
After exploring different methods of information, I had found that several shared the same base concept. It was quite common to see that most methods included first bringing the water, filled approximately halfway up the pot, to a rolling boil; after this step had been finished, reduce the heat to a low simmer and place the eggs into the pot.
Depending on your own preferred type of soft boiled egg (ex. Extremely runny or a yolk that is almost set), you can leave the egg in the boiling water for a time anywhere between 5 - 7 minutes. I think that the main technique in preparing a soft boiled egg to a preferred level of viscosity and inside 'runninness' is all about the time in the water after reduced to a simmer.
It is also crucial from discovery that you must immediately run the soft - boiled egg under cold water for approximately 30 seconds to one minute after being taken out of the water. I would suppose that this prevents the egg from setting and cooking any further, ie. no longer being considered a soft - boiled egg.
I believe that this technique could definitely be used for larger quantities of eggs. All that would be needed would be a large enough pot and having brought the water to a boil before reducing to a simmer. It might need to be done in batches ensuring that all of the eggs are covered under the hot water - but I believe that it could for surely be accomplished!
I soft - boiled two eggs in the process of experimenting the perfect soft - boiled egg and after boiling the eggs, one for five minutes and one for 7, I found an extreme difference between the two. The one that I boiled for 5 minutes still had an intact white, however it wasn't firm and even had a few uncooked areas; but the yolk was extremely runny and tasted delicious over a slice of toast. The egg that I soft - boiled for approximately 7 minutes had a fully intact egg white, however the yolk was not extremely runny; both however had their pro's and con's and were quite delicious, but I prefer the egg soft - boiled for 5 minutes (Next time I'll try in the middle and boil for approximately 6 minutes to find the perfect in between!
I think that any type of starch served underneath this soft - boiled egg would be great! Toast, home fries, even embracing my Asian roots, and putting out there that on top of a bed of rice would also taste great.
There are so many different ways and methods out there for soft - boiling an egg and preparing an egg in general. The main concept out there is that eggs can be prepared to any certain desired form; so experiment and figure out which type of egg and how you prepared it can be done!
From my discoveries through lots of research on the never ending Internet web base, the perfect soft - boiled egg has, "Firmly set whites, but a soft, runny yolk".
After exploring different methods of information, I had found that several shared the same base concept. It was quite common to see that most methods included first bringing the water, filled approximately halfway up the pot, to a rolling boil; after this step had been finished, reduce the heat to a low simmer and place the eggs into the pot.
Depending on your own preferred type of soft boiled egg (ex. Extremely runny or a yolk that is almost set), you can leave the egg in the boiling water for a time anywhere between 5 - 7 minutes. I think that the main technique in preparing a soft boiled egg to a preferred level of viscosity and inside 'runninness' is all about the time in the water after reduced to a simmer.
It is also crucial from discovery that you must immediately run the soft - boiled egg under cold water for approximately 30 seconds to one minute after being taken out of the water. I would suppose that this prevents the egg from setting and cooking any further, ie. no longer being considered a soft - boiled egg.
I believe that this technique could definitely be used for larger quantities of eggs. All that would be needed would be a large enough pot and having brought the water to a boil before reducing to a simmer. It might need to be done in batches ensuring that all of the eggs are covered under the hot water - but I believe that it could for surely be accomplished!
I soft - boiled two eggs in the process of experimenting the perfect soft - boiled egg and after boiling the eggs, one for five minutes and one for 7, I found an extreme difference between the two. The one that I boiled for 5 minutes still had an intact white, however it wasn't firm and even had a few uncooked areas; but the yolk was extremely runny and tasted delicious over a slice of toast. The egg that I soft - boiled for approximately 7 minutes had a fully intact egg white, however the yolk was not extremely runny; both however had their pro's and con's and were quite delicious, but I prefer the egg soft - boiled for 5 minutes (Next time I'll try in the middle and boil for approximately 6 minutes to find the perfect in between!
I think that any type of starch served underneath this soft - boiled egg would be great! Toast, home fries, even embracing my Asian roots, and putting out there that on top of a bed of rice would also taste great.
There are so many different ways and methods out there for soft - boiling an egg and preparing an egg in general. The main concept out there is that eggs can be prepared to any certain desired form; so experiment and figure out which type of egg and how you prepared it can be done!