Thursday, August 20, 2009
how to soft boil an egg
After years of struggling to perfectly poach an egg, 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.
Since I eat soft-boiled eggs at least 1-2 times a week, I purchased an egg-cooker from Williams Sonoma. The best one-task kitchen gadget I’ve ever purchased! I now get perfect soft-boiled, medium-boiled, hard-boiled and poached eggs every time.
Yesterday, while I was at work, my cousin stole my apple ipad and tested to see if it can survive a 40 foot drop, just so she can be a youtube sensation. My iPad is now broken and she has 83 views. I know this is totally off topic but I had to share it with someone!
Mine came out medium, almost started over but added a bit of butter and a
capers and it was a revelation.