> GUEST 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

Place eggs in a saucepan large enough to accommodate them
in a single layer. Fill the pan with cold water, covering eggs by an
inch. Set over medium-high heat, and bring to a boil. Turn off heat,
cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water.
Serve immediately in egg cups -- perfect for cracking and scooping
the egg right from the shell. Season with salt and pepper.

thats my method. no set time, just wait for the water to boil and
then follow the above steps. i was told that starting with boiled
water can give you rubbery eggs. good luck