Soft Boiled Eggs

The phrase, "Can't boil an egg", is often used to describe someone who can't cook. Actually, boiling an egg can be tricky. Seconds count. Just a little too much or too little of a variable will make the difference between a runny soft-boiled egg and a hard egg. Variables such as altitude, time, temperature of the egg, how quickly it's peeled, the size of the egg, the pan and the cooktop can all have an effect.

Preferrences of texture differ, but I prefer mine a bit runny with a little firm yolk. The trick I've found is to start with one method, then adjust one or more variables until you've reached your perfect egg.

Here's one method that works for me.

In a medium pot, put in your eggs, cold water to just cover and add a generous pinch of salt (the salt is intended not as just seasoning but to make the egg easier to peel once it's cooked). Turn on high heat and start to boil the water. I choose to put the eggs in first to prevent cracking of the eggs that happens sometimes in the "boil and drop" method.

As soon as the water comes to a full rolling boil, set your timer for 3 minutes. When the timer goes off, put the pan in the sink and add cold water to the boiling water until the water in the pot becomes warm and you can pick up the eggs. Working quickly, smack the ends of the eggs with the back of a spoon and peel. If the egg gets too hot in your hand while peeling, dip it briefly in the warm water to cool it off and continue to peel. Get the paper-like membrane/skin between the shell and the egg surface to start coming off and the peeling will be easier.

Again. This is the method that I found works for me (at sealevel). Your experience may differ and you should adjust your method accordingly.

I've never been much on the egg cup and spoon thing, so I serve mine on toast or muffin with a turn of fresh black pepper and a side salad.