On Mar 2, 1:40 pm, 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?
>
> nb

youre not giving enough info on your method. how large are the eggs,
were they room temperature, exactly how did you go about boiling
them? did you drop them into boiling water or did you start out with
cold water and time them after the water began to boil? huh? how did
you do it?