It's much harder than hard boiled eggs. Boiled a dozen eggs, 2 at a
time. 2 were too undercooked. The rest were from a little to way
overcooked.

If I want runny eggs I'm just going to fry them.

On Mar 23, 9:14*am, James > wrote:
> It's much harder than hard boiled eggs. *Boiled a dozen eggs, 2 at a
> time. *2 were too undercooked. *The rest were from a little to way
> overcooked.
>
> If I want runny eggs I'm just going to fry them.

You have a lot more latitude with hard cooked eggs, that's true, but
to achieve consistent results for soft boiled you just have to control
your experiment better. For me, it's cold pan, cold water, cold eggs,
medium high flame, turned off at first full boiling bubble and removed
to cold burner. Timed at 3 minutes for large eggs, 3:15 for extra
large. Drained and run under cold water for a few seconds. That
consistently gives us the result we like.

On Mar 23, 1:14*pm, James > wrote:
> It's much harder than hard boiled eggs. *Boiled a dozen eggs, 2 at a
> time. *2 were too undercooked. *The rest were from a little to way
> overcooked.
>
> If I want runny eggs I'm just going to fry them.

This may sound silly, but did you have a good timer? Eggs DO cook
quickly (as you found out!)

Kris

On Mar 23, 12:05*pm, Kris > wrote:
> On Mar 23, 1:14*pm, James > wrote:
>
> > It's much harder than hard boiled eggs. *Boiled a dozen eggs, 2 at a
> > time. *2 were too undercooked. *The rest were from a little to way
> > overcooked.
>
> > If I want runny eggs I'm just going to fry them.
>
> This may sound silly, but did you have a good timer? Eggs DO cook
> quickly (as you found out!)
>
> Kris

I want my yolks runny and the whites completely cooked and opaque. (NO
"slime") So: Bring water to hard boil. Carefully lower room temp
eggs into boiling water (water should not stop boiling. Turn heat down
slightly. Boil gently exactly 5 minutes. Plunge eggs into cold water
30 seconds. Crack and scoop out contents.
Lynn in Fargo

In article
>,
wrote:

> On Mar 23, 9:14*am, James > wrote:
> > It's much harder than hard boiled eggs. *Boiled a dozen eggs, 2 at a
> > time. *2 were too undercooked. *The rest were from a little to way
> > overcooked.
> >
> > If I want runny eggs I'm just going to fry them.
>
> You have a lot more latitude with hard cooked eggs, that's true, but
> to achieve consistent results for soft boiled you just have to control
> your experiment better. For me, it's cold pan, cold water, cold eggs,
> medium high flame, turned off at first full boiling bubble and removed
> to cold burner. Timed at 3 minutes for large eggs, 3:15 for extra
> large. Drained and run under cold water for a few seconds. That
> consistently gives us the result we like.

I also find about a 10-15 second difference between egg sizes
(from medium to large to extra large to jumbo) -- but the intra-
size variation can be almost as great in a single dozen of eggs as
the "standard" gap between sizes, so that consistency is only
roughly achievable. (I suppose I could weigh each egg, and do
a micro adjustment of timing, but I am not that obsessive...)

James said...

>
> It's much harder than hard boiled eggs. Boiled a dozen eggs, 2 at a
> time. 2 were too undercooked. The rest were from a little to way
> overcooked.
>
> If I want runny eggs I'm just going to fry them.


Good grief ya BUM!!!

Are you in kindergarten school?

How many eggs have you been through in your life!

Is there a method to your sadness?

Geez.. who let all this riff-raff into the room? CATHY???

Andy
2-minute Egghead

"Lynn from Fargo Ografmorffig" > wrote in message
...
I want my yolks runny and the whites completely cooked and opaque. (NO
"slime") So: Bring water to hard boil. Carefully lower room temp
eggs into boiling water (water should not stop boiling. Turn heat down
slightly. Boil gently exactly 5 minutes. Plunge eggs into cold water
30 seconds. Crack and scoop out contents.
Lynn in Fargo



Lynn, That is exactly the way I cook them and they come out perfect. I am
in Denver, and would probably cook them less at sea level. I never
understood eating them out of the shell with an egg cup! I scoop them out
onto toast and some salt and pepper. Just like mom used to make when I was
a kid. She would sprinkle paprika on for color, but I don't bother.

Later,

Dale

On Mar 23, 12:14*pm, James > wrote:
> It's much harder than hard boiled eggs. *Boiled a dozen eggs, 2 at a
> time. *2 were too undercooked. *The rest were from a little to way
> overcooked.
>
> If I want runny eggs I'm just going to fry them.

Lightly basted. The perfect egg is 100% of the white hard and 100% of
the yolk liquid. Like infinity, you can never reach it, but merely
approach it.

--Bryan

James wrote:
> It's much harder than hard boiled eggs. Boiled a dozen eggs, 2 at a
> time. 2 were too undercooked. The rest were from a little to way
> overcooked.
>
> If I want runny eggs I'm just going to fry them.


Poached eggs are a lot easier because you can see both yolk
and white as they cook. I cook mine in a small stainless
mise-en-place bowl (sprayed with Pam) in a saucepan with
about an inch of water in it. When the white is firm
enough, I slide the whole egg out of the bowl into the water
and watch carefully for the white to finish. Usually the
yolk is still liquid when I remove the egg from the water.

I've never had any luck with dropping the raw egg into a
vortex in the water. The white always spreads all over the
place.

gloria p

On Mon, 23 Mar 2009 19:25:05 -0600, Puester >
wrote:

>James wrote:
>> It's much harder than hard boiled eggs. Boiled a dozen eggs, 2 at a
>> time. 2 were too undercooked. The rest were from a little to way
>> overcooked.
>>
>> If I want runny eggs I'm just going to fry them.
>
>
>Poached eggs are a lot easier because you can see both yolk
>and white as they cook. I cook mine in a small stainless
>mise-en-place bowl (sprayed with Pam) in a saucepan with
>about an inch of water in it. When the white is firm
>enough, I slide the whole egg out of the bowl into the water
>and watch carefully for the white to finish. Usually the
>yolk is still liquid when I remove the egg from the water.
>
>I've never had any luck with dropping the raw egg into a
>vortex in the water. The white always spreads all over the
>place.

I can't do that either - just doesn't work. Also, if you wanted to
cook more than one egg... how would you do it?
>
>gloria p

Soft boiled eggs... extra large: boil from 5 to 6 minutes. I do mine
for 5 minutes and they're perfect. Hubby does his for 6 minutes and
they are as perfect as mine. I can't tell you what the difference is,
most likely heat. It takes a couple of tries. After that you'll know
what heat to use and how long it takes to make the perfect soft boiled
egg for your taste.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West