Michael Siemon wrote:
> In article >,
> sf > wrote:
>
>> On Tue, 23 Jun 2009 19:08:41 -0400, Bob Muncie >
>> wrote:
>>
>>> sf wrote:
>>>> On Tue, 23 Jun 2009 13:06:13 -0400, Kate Connally >
>>>> wrote:
>>>>
>>>>> Oh, and I used to love soft-boiled eggs on toast as
>>>>> a kid. I don't think I ever had a fried egg, over easy or
>>>>> any other way, until I was in my late teens.
>>>>>
>>>>> The trouble with soft-boiled eggs is that it's hard to get
>>>>> them just right with the white all cooked and the yolk all
>>>>> runny. Plus it's more work, or so it seems to me, than to
>>>>> just fry them.
>>>> I used to soft boil for 5 minutes, but hubby has been doing it for 6
>>>> and the yolks are still completely runny. The whites are so cooked,
>>>> you can actually remove the shell as if it's a hard boiled egg (just
>>>> be more careful while doing it).
>>>>
>>> Thanks sf for sharing... I am going to give the 6 minutes a try.
>>>
>> Thanks, but here's a word of caution: if I were you - I'd begin with 5
>> min exactly. The shell should feel hot, then plunge it into very cold
>> water to stop the cooking action and peel. See how it goes. If the
>> white is too soft, then you can "up" the time. I only said it because
>> your "boil" may be a bit higher than his *and* please remember we just
>> got a new gas stove because the old electric (which made the perfect 6
>> minute egg) had seen better days. We haven't made soft boiled eggs on
>> this stove yet... so YMMV! I think soft boiled eggs will come up soon
>> for breakfast. I'll report back if the time changes significantly
>> from 6 minutes. Hmmm, thinking cap on. There's no reason why I
>> couldn't do both at the same time - take one out at 5 and the other at
>> 6. LOL
>>
>>
>> feeling like a scientist in the making
>
> For my part, a large egg boiled more than 4 1/2 minutes is likely
> to have an unacceptable amount of hardened yolk at the edges, even
> if the white is not really fully set to my preference. At 5 minutes,
> I begin to think that the final cooking of the white is no longer a
> good trade-off for the now too-fully hardened yolk. Yes, there is
> still _some_ runny yolk at that point. But not enough!

But I think it worth the experiment to see if we can get a perfectly
solid white, but a still soft yolk. I'd probably eat them daily if I
could accomplish that.

I like hard boiled eggs for some things, I like poached eggs for
somethings. but if I could get that combo working, I could do anything
with it :-) Salad, toast, on top a steak, etc.


Bob