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cshenk

wrote in rec.food.cooking:

> On Mon, 26 Sep 2016 17:38:33 -0400, Dave Smith
> > wrote:
>
> > On 2016-09-26 5:23 PM, l not -l wrote:
> >
> >> I have never had a soft-boiled egg. No criticism intended; but,
> I've never >> understood the attraction. Poached seems less trouble
> for the same end >> result, unless the attraction is the in-shell
> presentation.
> >
> > That is pretty much the way I see it. I can watch a poached egg and
> > know when it is ready for me to eat. I like soft boiled eggs but I
> > confess to having difficulty with consistency. I don't know until
> > I crack it open if I had the right time for that size egg.
> >
> > >
> >
> >> Denizens of RFC, what say you on the attraction of soft-boiled
> eggs vs >> poached, coddled, baked or other forms of egging.
> >
> > I think a properly cooked soft boiled egg is delicious. For me,
> > that means the white is barely set and the yolk is runny.
> >
> I forget whom to credit, but someone here gave the perfect technique
> for the perfect egg just like koko's. For an extra large egg(s) put
> in pot with 3/4 inch water, boil rapidly for five minutes. Remove,
> drain and run cold water over the egg for a minute. Serve.
>
> Works every time, you may need to vary the time depending on the size
> of the egg, this is for extra large.

Umm, if you were trying to make a soft cooked egg, that's pretty close
to well-done egg. Much as we have been fried in a pan there.

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