On Sun 02 Mar 2008 11:40:37a, notbob told us...

> 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
>

5 minutes? Even 6 would probably not over do it.

--
Wayne Boatwright
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Sunday, 03(III)/02(II)/08(MMVIII)
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Countdown till Memorial Day
12wks 3hrs 20mins
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The cream rises to the top. So does
the scum...
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