HELP with soft-boiled eggs, plz!

Cooking Discussions Cooking, Cookbooks, Ingredients
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I’m familiar with Kenji‘s scientific breakdown of the different stages of cooked eggs, but thank you for taking the time to write it all out :wink:

I don’t generally store my eggs in the fridge - be it here or in the US, and I assume most people in Germany don’t either, yet I’ve had soft boiled eggs throughout my entire life growing up here. Maybe I remember them more perfect than they actually were, but could it really be that only previously refrigerated eggs can be perfectly soft-boiled? :thinking:

I like them in a cup, btw :wink:

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It looks to me like, and I’m probably wrong, I usually am, that your egg is not completely covered in the boiling water?

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the entire thing hinges on the rate of how fast the heat penetrates the egg from outside to inside.
too fast you get rubbery whites for a runny yolk.
too slow you get over done yolks with uncongealed whites.

the trick is the egg starting temp and time - as the boiling point of water (and steam) are the same / / / given altitude / / /
if you are doing soft/hard boiled eggs in a mobile camper - anywhere from sea level to 2500 meters . . . that will be a data keeping challenge. can be done, you just have to know how high you are (see “smart phone”)

I’ve done Fruehstueck with soft eggs, brotchen, etc, , , for many years in many hotels and Zimmer Frei situations - so this is not an impossible mission…

65

The link below mentions cooking the eggs for 4 minutes and 5 minutes for a large egg.
Of couse that depends on how many eggs you are cooking.

I refrigerate my eggs but did come across this resource and thought that it might be helpful to you.

https://blvdbakery.com/baking/best-answer-how-do-you-soft-boil-an-egg-from-room-temperature.html

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Thx! Usually only two at a time.

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I’m currently in Berlin & usually not very high at that hour :joy:

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No, just an inch following @Saregama’s method.

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EUREKA!!! Believe it or not, but today was the day :partying_face: :partying_face: :partying_face:

I give you The Eternally Elusive, But Finally Perfected Soft-Boiled Egg:

IMG_9854
IMG_98543024×4032 1.25 MB

The method, you ask? Dropping refrigerated eggs in boiling water for 6 minutes.

Of all the people I’ve asked, the unlikeliest person I would ever turn to for cooking advice aka my sister suggested this, and it’s a winner. Halle-freakin-lujah. Guess I’ll be refrigerating our eggs from now on.

Thank you all for your input. I’m happy as a queen <3

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Congrats!

I use a heat sensitive timer. Still need to adjust the length of time depending on the size of the eggs. The colour changes. I usually take eggs out when the white border reaches (almost) half way between soft and medium.

Looks like this one (photos lifted from webz):

1080×1080 143 KB

950×957 71.6 KB

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Cool gadget! And you find it pretty reliable? I may get one of those…

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Woo hoo! Congrats on your victory! :partying_face:

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It was an eggcellent party here :smiley:

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Yeah, it works for me. I can’t be arsed to cook eggs to perfection. I’m horrible at it.

As mentioned previously, still need time adjustment depending on size of eggs. Oh, I also slip them into a pot of cold tap water for 5 minutes. Also note that I don’t peel the eggs. Simply slice them right in half with a knife and scoop out the whole halves with a soup spoon in one go.

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