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Posted to rec.food.cooking
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3 mmin egg mystery
notbob wrote:
>
> What's the deal with the famous "three minute egg"? �I mean, how the heck
> can a real egg be soft-boiled in 3 mins? �I've never cooked one for less
> than 4:30 secs and it still has a runny whites. �Am I supposed to let it sit
> for a certain amount of time before cracking, like seen in old English
> movies where the egg is served in an egg cup and broken by some persnickety
> old barrister who chastises the maid for bringing an improperly cooked egg?
>
> I boiled two lrg eggs this morning, cooked a timed 4:30 secs for the both
> after the water was at boil, and waited 2 mins before cracking (lotsa
> retained heat). �Still runny whites around the yolk. �Dammit! �What's the
> secret time to getting a soft-boiled egg with cooked whites and runny yolk..
> I'd settle for a little overcooked yolk on the outside if the whites were
> beyond the Afrin-required snot stage and there's still enough liquid yolk to
> paint funny faces on my pancake. �Could it be soft-boiled eggs are
> traditionally supposed to include some runny white. �What's the deal?
http://whatscookingamerica.net/Eggs/BoiledEggs.htm
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