Monday, January 28, 2008
soft-boiled eggs
After years of struggling to perfectly poach an egg (something I still only succeed in intermittently) I discovered I could get much of what I liked about them from soft-boiled eggs, with a zero percent failure rate to boot. My technique is just like that of my hard-boiled eggs, except I drop the boiling time down to 6 minutes. This assures a solid white and soft yolk, and the pinnacle of deliciousness spread over buttered toast and topped with a pinch of salt.
6 minutes? wow. I prefer putting the eggs in cold water, bringing that to a boil (covered) and then simmering for 2:45-3 minutes (about how long it takes for my toaster to make dark toast).