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

On Sun, 02 Mar 2008 18:40:37 GMT, notbob > wrote:

>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.

Increase your cooking time! I like my eggs the way you do. I cook
them for 5 minutes, hubby makes it 6 and for some reason they both
turn out great. We use x-large eggs, btw.

>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?

Maybe some people like eggs closer to their natural state than you and
I do. I like rare beef, not rare eggs and I like my souffle cooked
through - not runny in the middle.

--
See return address to reply by email
remove the smile first

notbob wrote:
>
> 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.

Try using small or medium eggs.

"notbob" > wrote in message
...
> 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.

I use 4 minutes for X-large eggs. Put eggs in the water, bring to a boil,
turn off the heat and let stand 4 minutes. Perfect to my liking. For hard
cooked, let stand 8 to 10 minutes.

Edwin wrote on Sun, 02 Mar 2008 19:42:13 GMT:


EP> "notbob" > wrote in message
EP> ...
??>> 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.

EP> I use 4 minutes for X-large eggs. Put eggs in the water,
EP> bring to a boil, turn off the heat and let stand 4 minutes.
EP> Perfect to my liking. For hard cooked, let stand 8 to 10
EP> minutes.

There is a big range of criteria for the "perfect" soft-boiled
egg. Some people call one soft-boiled even if the yolk is just
set. I like the white to be solid but as little as possible of
the yolk. In my experience, 5 1/2 minutes was necessary for
mine.

Now, let's add another question: how do you remove the top of
the egg? I use a quick slicing with a knife. I know some people
carefully remove the top of the shell before cutting thro'.
There used once to be an upper/lower class divide here but I
can't remember how it went :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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?

http://whatscookingamerica.net/Eggs/BoiledEggs.htm

On 2008-03-02, 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?

From Harold McGee's fantastic book, On Food and Cooking:

Cooking times for in-shell eggs are determined by the desired texture (they
also depend on egg size, starting temperature, and cooking temperature[...]

He describes "coddled" or soft-boiled eggs as:

[...] cooked 3 to 5 minutes, have a barely solid outer white, a milky inner
white, and a warm yolk, and are spooned from the shell.

He further describes "mollet" eggs as:

[...] cooked for 5 or 6 minutes, have a semi-liquid yolk but a sufficient
firm outer white that they can be peeled and served whole.

I sounds like you prefer a boiled egg like a "mollet" egg, or what Cooks.com
refers to as a "medium boiled egg":

BOILED EGGS

Bring eggs to room temperature before using. If the egg has been stored in
the refrigerator it can be warmed gently under a flowing hot tap.

Place sufficient water to cover the eggs in a saucepan and bring to a
gentle boil. Lower the eggs carefully into the water, using a tablespoon.
When the water reboils, start timing and reduce the heat so that the water
simmers gently.

Fast boiling makes the egg white tough and causes the egg to bang against
each other and crack. Timing boiled eggs depends on the size and degree of
hardness desired.

You should start timing the eggs from the moment the water first boils.

Soft-boiled (soft whites, soft yolks):
------------------------------------
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.

Medium-boiled (hard whites, soft yolks):
--------------------------------------
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.

Hard-boiled (hard whites, hard yolks):
-------------------------------------
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.

--
Clay Irving >
The imposition of stigma is the commonest form of violence used in
democratic societies.
- R. A. Pinker

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?

"James Silverton" > wrote in
news:uCDyj.7266$e_.3139@trnddc03:

> Edwin wrote on Sun, 02 Mar 2008 19:42:13 GMT:
>
>
> EP> "notbob" > wrote in message
> EP> ...
> ??>> 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.
>
> EP> I use 4 minutes for X-large eggs. Put eggs in the water,
> EP> bring to a boil, turn off the heat and let stand 4 minutes.
> EP> Perfect to my liking. For hard cooked, let stand 8 to 10
> EP> minutes.
>
> There is a big range of criteria for the "perfect" soft-boiled
> egg. Some people call one soft-boiled even if the yolk is just
> set. I like the white to be solid but as little as possible of
> the yolk. In my experience, 5 1/2 minutes was necessary for
> mine.
>
> Now, let's add another question: how do you remove the top of
> the egg? I use a quick slicing with a knife. I know some people
> carefully remove the top of the shell before cutting thro'.
> There used once to be an upper/lower class divide here but I
> can't remember how it went :-)
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not
>
>

3 minute soft-boiled egg is the British standard. They usually use room
temp eggs and not large or extra large egg sizes. Add time to adjust for
egg size and frigerated coolness. So a 3 minute soft boiled frigerated
x-large egg would be around a minium of 5 to 6 minutes.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On 2008-03-02, > wrote:

>> 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....

> 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......

You need to read a little closer. I answered 2 of your 3 questions. For
the 3rd, the eggs were refrigerator cold, a good question.

nb

"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

Smile 2 things. 1- the whites are supposed to still be somewhat runny,
thats why they are called 'soft cooked'. What you seem to want is a hot
hard boiled egg?

2- size of egg. We have bigger ones now. Try using a 'small' sized one for
your needs for 3 mins and you might be closer to what you wanted. It's also
closer to what your grandparents would have had available when that 3 min
rule was made up.

cshenk wrote on Sun, 2 Mar 2008 15:24:44 -0500:

??>> 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

c> Smile 2 things. 1- the whites are supposed to still be
c> somewhat runny, thats why they are called 'soft cooked'.
c> What you seem to want is a hot hard boiled egg?

There are going to be two sets of approved times. One for those
who take eggs straight from the fridge and the other for those
whose eggs are at room temperature. We always kept eggs in the
fridge, hence my 5 1/2 minutes for my preferred egg.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sun, 02 Mar 2008 20:18:11 GMT, notbob > wrote:

>On 2008-03-02, > wrote:
>
>>> 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....
>
>> 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......
>
>You need to read a little closer. I answered 2 of your 3 questions. For
>the 3rd, the eggs were refrigerator cold, a good question.
>
>nb

Also, remember the altitude. That is very important. They will take
longer to cook.

Christine

l, wrote on Sun, 02 Mar 2008 21:52:24 GMT:

??>> 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.
lnl> <SNIP>
??>> 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

lnl> To answer questions like this I always turn to Shirley
lnl> Corriher's indispensible book, CookWise.
lnl> "Softcooked Eggs

Thanks, but the time allotted to breakfast was extremely limited
and warming up cold eggs was not something we ever did. I
suppose I never will warm them up either :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
>
> Now, let's add another question: how do you remove the top of the egg? I
> use a quick slicing with a knife. I know some people carefully remove the
> top of the shell before cutting thro'. There used once to be an
> upper/lower class divide here but I can't remember how it went :-)
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

We don't take the top off. I like to give the center a couple of taps with
a knife and split it in half, then scoop the halves into a warmed custard
cup. If the egg is perfect, you can eat the white first, then the yolk in
one tasty spoonful.

Mark Thorson wrote:
> notbob wrote:
>> 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.
>
> Try using small or medium eggs.


I guess that does make a difference. I usually have jumbo
eggs at home and, at our altitude of 5800 feet*, it takes
about 7 minutes to achieve soft yolk, solid white, and 30
seconds more if more than one egg is cooked.

gloria p

*Remember that water boils at ~2 degrees cooler every 1000
ft, above sea level.

"Janet Baraclough" > wrote in message
...
> The message <uCDyj.7266$e_.3139@trnddc03>
> from "James Silverton" > contains these
> words:
>
>> Now, let's add another question: how do you remove the top of
>> the egg?
>
> With the teaspoon I'm about to eat it with. This takes off the top
> containing some white, which I eat with the spoon. Next, soldiers are
> dipped in the decapitated egg. Finally, what's left gets eaten from the
> shell with the spoon.It's then very important to break the bottom of the
> shell with the spoon, to prevent witches using it as a boat.
>
> Janet

Oh, very important! But my Irish friends tell me they break the shells so
the fairies won't leave Ireland!

Felice

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.


--
Posted via a free Usenet account from http://www.teranews.com

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

"notbob" > wrote in message
...
> 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

I just recently started making soft boiled eggs. I was longing for the way
my mother made them many years ago. I found that large eggs that had been
set out of the fridge for 30 or more minutes need a good strong 5 minutes of
boil. If in doubt I go another 30 seconds. This is with the water at a
medium boil before adding the eggs, and I live at 5300 feet altitude. I put
them in the warm water for a few seconds as it is warming up and this
prevents the shells from cracking in the hot water. They have been really
great. I split them and scoop them out over toast with salt and pepper.
Just like mom's!!

DP

On Sun, 2 Mar 2008 19:56:09 -0500, "Felice" >
wrote:

>
>"Janet Baraclough" > wrote in message
...
>> The message <uCDyj.7266$e_.3139@trnddc03>
>> from "James Silverton" > contains these
>> words:
>>
>>> Now, let's add another question: how do you remove the top of
>>> the egg?
>>
>> With the teaspoon I'm about to eat it with. This takes off the top
>> containing some white, which I eat with the spoon. Next, soldiers are
>> dipped in the decapitated egg. Finally, what's left gets eaten from the
>> shell with the spoon.It's then very important to break the bottom of the
>> shell with the spoon, to prevent witches using it as a boat.
>>
>> Janet
>
>Oh, very important! But my Irish friends tell me they break the shells so
>the fairies won't leave Ireland!
>
>Felice
>

um, i think that ship has sailed.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sun, 2 Mar 2008 19:56:09 -0500, "Felice" >
> wrote:
>>
>>"Janet Baraclough" > wrote in message
.. .
<snip>
>>> With the teaspoon I'm about to eat it with. This takes off the top
>>> containing some white, which I eat with the spoon. Next, soldiers are
>>> dipped in the decapitated egg. Finally, what's left gets eaten from the
>>> shell with the spoon.It's then very important to break the bottom of the
>>> shell with the spoon, to prevent witches using it as a boat.
>>>
>>> Janet
>>
>>Oh, very important! But my Irish friends tell me they break the shells so
>>the fairies won't leave Ireland!
>>
>>Felice
>
> um, i think that ship has sailed.
>
> your pal,
> blake

Oh, some of them stayed behind. But they don't show themselves to
non-believers.

Felice

On 2008-03-03, Dale P > wrote:

> great. I split them and scoop them out over toast with salt and pepper.
> Just like mom's!!

Same here, Dale. OTOH, I sometimes just pan-fry the egg over-easy and add
to toast. Fastest toast/egg breaky ever. You might try a hot sauce for
variation. Cholula Hot Sauce is killer.

nb

On Mon 03 Mar 2008 09:47:12a, Felice told us...

>
> "blake murphy" > wrote in message
> ...
>> On Sun, 2 Mar 2008 19:56:09 -0500, "Felice" >
>> wrote:
>>>
>>>"Janet Baraclough" > wrote in message
. ..
> <snip>
>>>> With the teaspoon I'm about to eat it with. This takes off the top
>>>> containing some white, which I eat with the spoon. Next, soldiers are
>>>> dipped in the decapitated egg. Finally, what's left gets eaten from
the
>>>> shell with the spoon.It's then very important to break the bottom of
the
>>>> shell with the spoon, to prevent witches using it as a boat.
>>>>
>>>> Janet
>>>
>>>Oh, very important! But my Irish friends tell me they break the shells
so
>>>the fairies won't leave Ireland!
>>>
>>>Felice
>>
>> um, i think that ship has sailed.
>>
>> your pal,
>> blake
>
> Oh, some of them stayed behind. But they don't show themselves to
> non-believers.
>
> Felice
>
>
>

You're saying they're still in the closet? :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/03(III)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 6dys 6hrs 20mins
-------------------------------------------
He's a cat of many mistakes; a man of
faux pas....
-------------------------------------------

On Mon 03 Mar 2008 10:42:12a, notbob told us...

> On 2008-03-03, Dale P > wrote:
>
>> great. I split them and scoop them out over toast with salt and pepper.
>> Just like mom's!!
>
> Same here, Dale. OTOH, I sometimes just pan-fry the egg over-easy and
add
> to toast. Fastest toast/egg breaky ever. You might try a hot sauce for
> variation. Cholula Hot Sauce is killer.
>
> nb
>

That's my favorite hot sauce for eggs.


--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/03(III)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 6dys 6hrs 20mins
-------------------------------------------
He's a cat of many mistakes; a man of
faux pas....
-------------------------------------------

notbob wrote:
> On 2008-03-03, Dale P > wrote:
>
>> great. I split them and scoop them out over toast with salt and pepper.
>> Just like mom's!!
>
> Same here, Dale. OTOH, I sometimes just pan-fry the egg over-easy and add
> to toast. Fastest toast/egg breaky ever. You might try a hot sauce for
> variation. Cholula Hot Sauce is killer.
>
> nb

That's not really a boiled egg, but if you want to start a side-thread
with other ways to cook an egg... Here's my attempt at usefulness...

Butter a slice of bread and put it butter-side-down into your skillet.
Use the bottom of a drinking glass to press a dent into the middle of
the dry side of the bread.
Crack an egg into the dent, season it, maybe add a sprinkle of grated
cheese, cover the pan, and turn the heat on to "medium" for a duration
of time depending upon your stove and tastes.
The bread toasts while the egg bakes.
It works with a patty of leftover stuffing from Thanksgiving dinner
instead of bread, too.

"Mark Allread" > wrote in message
t...
<snip>
> That's not really a boiled egg, but if you want to start a side-thread
> with other ways to cook an egg... Here's my attempt at usefulness...
>
> Butter a slice of bread and put it butter-side-down into your skillet.
> Use the bottom of a drinking glass to press a dent into the middle of the
> dry side of the bread.
> Crack an egg into the dent, season it, maybe add a sprinkle of grated
> cheese, cover the pan, and turn the heat on to "medium" for a duration of
> time depending upon your stove and tastes.
> The bread toasts while the egg bakes.
> It works with a patty of leftover stuffing from Thanksgiving dinner
> instead of bread, too.

Gashouse eggs, they were once known as! I used to cut a real hole for the
egg, though. Must try it some morning.

Felice

"Mark Allread" > wrote in message
t...
> notbob wrote:
>> On 2008-03-03, Dale P > wrote:
>>
>>> great. I split them and scoop them out over toast with salt and pepper.
>>> Just like mom's!!
>>
>> Same here, Dale. OTOH, I sometimes just pan-fry the egg over-easy and
>> add
>> to toast. Fastest toast/egg breaky ever. You might try a hot sauce for
>> variation. Cholula Hot Sauce is killer.
>>
>> nb
>
> That's not really a boiled egg, but if you want to start a side-thread
> with other ways to cook an egg... Here's my attempt at usefulness...
>
> Butter a slice of bread and put it butter-side-down into your skillet.
> Use the bottom of a drinking glass to press a dent into the middle of the
> dry side of the bread.
> Crack an egg into the dent, season it, maybe add a sprinkle of grated
> cheese, cover the pan, and turn the heat on to "medium" for a duration of
> time depending upon your stove and tastes.
> The bread toasts while the egg bakes.
> It works with a patty of leftover stuffing from Thanksgiving dinner
> instead of bread, too.

I have done it that way, only cutting a hole in the bread as suggested by
Felice. We have a new cafe in the area that is serving "egg in a nest",
which is a large texas toast type bread with the hole for the egg. The way
it comes out, it must be cooked on the grill, as it is toasted on both
sides. You get two of them and can add bacon. They probably put one of
those covers over it to cook it. Problem is that when they are busy, they
crank them out too fast and the egg is not done. If cooked correctly, it is
great.

I used to make a hamburger benedict type breakfast by first cooking a
hamburger patty with a large dent in it. When the burger was near done I
would put an egg or two (I learned to make the dent big enough for two) into
the dent and put the lid on to steam the eggs done. Served over toast with
hollandaise over the top. It was really good. I have always liked
hamburger and egg. Some times just a couple of over easy eggs, some
hamburger, some salsa, and some hot sauce. YUM.

DP

> 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