Recipe: Cooking the Perfect Soft-Boiled Egg

Soft-boiled eggs must surely be one of my favourite things in the world. Oozy, luscious golden yolk encased in fully set whites – the perfect accompaniment to beef hash, cold soba salad, braised pork belly rice… or simply on its own. Oh God. I’m killing me.

There are literally a ton of online tutorials on how to cook the perfect soft-boiled eggs. Cold eggs. Room temperature eggs. Hot water. 7 minutes. Boiling water. 4 minutes. Large eggs. Small eggs. Large pot. Small pot. There are just too many factors to consider when cooking them the traditional way, which is why I haven’t attempted these in a while until recently when I came across America’s Test Kitchen’s foolproof tutorial. Yup, it’s all about the science. I will never cook soft-boiled eggs another way again.

IMG_0054Fill a pot with 1/2 inch of water and bring to a boil.

IMG_0058Place any number of fresh eggs (cold, straight from the fridge) into the pot.

IMG_0060Lid on, to allow the water to come back to a boil. For smaller eggs, cook for just under 6 minutes. Regular/large eggs do well at 6.5 minutes.

IMG_0061Unless you’re eating the eggs immediately, shock them in iced water to stop them from cooking further.

The moment of truth… Egg-GASM.

The thing I love about this steam method is that the water boils in no time, and you can cook any number of eggs in the pot and achieve the same stunning results. To find out more about the science behind this method, go read it up on America’s Test Kitchen!

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