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Adaephon Delat

On 2008-03-02, > wrote:
> 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?

In culinary school we are taught that a hard boiled egg is 15min
straight from the fridge and 12min from room temp.

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