Dang it's been a while since I've had a soft boiled egg, don't know
why, because they are delicious. Guess I just don't think of it.
The egg was served with homemade gluten free bread and kefir labne.

https://flic.kr/p/LESmV1
I really do need to invest in an egg topper.

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
>
> Dang it's been a while since I've had a soft boiled egg, don't know
> why, because they are delicious. Guess I just don't think of it.
> The egg was served with homemade gluten free bread and kefir labne.
>
> https://flic.kr/p/LESmV1
> I really do need to invest in an egg topper.
>
> koko

That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
have for lunch.

Cheri

On Mon, 26 Sep 2016 10:54:17 -0700, koko > wrote:

>
>Dang it's been a while since I've had a soft boiled egg, don't know
>why, because they are delicious. Guess I just don't think of it.
>The egg was served with homemade gluten free bread and kefir labne.
>
>https://flic.kr/p/LESmV1
>I really do need to invest in an egg topper.
>
>koko

I see lunch tomorrow, haven't had one in awhile

On 2016-09-26 1:54 PM, koko wrote:
>
> Dang it's been a while since I've had a soft boiled egg, don't know
> why, because they are delicious. Guess I just don't think of it.
> The egg was served with homemade gluten free bread and kefir labne.
>
> https://flic.kr/p/LESmV1
> I really do need to invest in an egg topper.
>


It looks good enough to eat. I have not had a soft boiled egg in years.

On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:

>
>On 26-Sep-2016, "Cheri" > wrote:
>
>> "koko" > wrote in message
>> ...
>> >
>> > Dang it's been a while since I've had a soft boiled egg, don't know
>> > why, because they are delicious. Guess I just don't think of it.
>> > The egg was served with homemade gluten free bread and kefir labne.
>> >
>> > https://flic.kr/p/LESmV1
>> > I really do need to invest in an egg topper.
>> >
>> > koko
>>
>> That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
>> have for lunch.
>>
>> Cheri
>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.
>
>Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>poached, coddled, baked or other forms of egging.

I almost always do poached, otherwise it's usually an omelet.

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.

On Mon, 26 Sep 2016 17:38:33 -0400, Dave Smith
> wrote:

>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.

About 3 minutes in gently boiling water works for me.

>> 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.

The yolk *must* be runny...

On Tue, 27 Sep 2016 07:37:14 +1000, Jeßus > wrote:

>On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:
>
>>
>>On 26-Sep-2016, "Cheri" > wrote:
>>
>>> "koko" > wrote in message
>>> ...
>>> >
>>> > Dang it's been a while since I've had a soft boiled egg, don't know
>>> > why, because they are delicious. Guess I just don't think of it.
>>> > The egg was served with homemade gluten free bread and kefir labne.
>>> >
>>> > https://flic.kr/p/LESmV1
>>> > I really do need to invest in an egg topper.
>>> >
>>> > koko
>>>
>>> That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
>>> have for lunch.
>>>
>>> Cheri
>>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.
>>
>>Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>>poached, coddled, baked or other forms of egging.
>
>I almost always do poached, otherwise it's usually an omelet.

I like all different ways, in their turn.

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.

On 2016-09-26 5:41 PM, Je�us wrote:

>> I think a properly cooked soft boiled egg is delicious. For me, that
>> means the white is barely set and the yolk is runny.
>
> The yolk *must* be runny...

Of course. Otherwise, there will be no use for the soldiers.

On 2016-09-26 5:49 PM, wrote:


>> I almost always do poached, otherwise it's usually an omelet.
>
> I like all different ways, in their turn.
>

I have never tried baking eggs. I keep meaning to try that.

On Mon, 26 Sep 2016 18:49:28 -0300, wrote:

>On Tue, 27 Sep 2016 07:37:14 +1000, Jeßus > wrote:
>
>>On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:
>>
>>>
>>>On 26-Sep-2016, "Cheri" > wrote:
>>>
>>>> "koko" > wrote in message
>>>> ...
>>>> >
>>>> > Dang it's been a while since I've had a soft boiled egg, don't know
>>>> > why, because they are delicious. Guess I just don't think of it.
>>>> > The egg was served with homemade gluten free bread and kefir labne.
>>>> >
>>>> > https://flic.kr/p/LESmV1
>>>> > I really do need to invest in an egg topper.
>>>> >
>>>> > koko
>>>>
>>>> That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
>>>> have for lunch.
>>>>
>>>> Cheri
>>>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.
>>>
>>>Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>>>poached, coddled, baked or other forms of egging.
>>
>>I almost always do poached, otherwise it's usually an omelet.
>
>I like all different ways, in their turn.

I don't dislike other methods as such, I guess I find those two
methods more versatile, especially when I need to keep my wheat intake
to a minimum (toast).

I just realised I left out egg and lettuce sandwiches, curried eggs
and pickled eggs, when I'm in the mood for them. I make the above from
time to time.

On 9/26/2016 4:23 PM, l not -l wrote:
> On 26-Sep-2016, "Cheri" > wrote:
>
>> "koko" > wrote in message
>> ...
>>>
>>> Dang it's been a while since I've had a soft boiled egg, don't know
>>> why, because they are delicious. Guess I just don't think of it.
>>> The egg was served with homemade gluten free bread and kefir labne.
>>>
>>> https://flic.kr/p/LESmV1
>>> I really do need to invest in an egg topper.
>>>
>>> koko
>>
>> That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
>> have for lunch.
>>
>> Cheri
> 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.
>
> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
> poached, coddled, baked or other forms of egging.
>

My mother used to make soft-boiled eggs for us when we were sick.
Delicious and easy to digest. However, she did not serve them in the
shell. She would use a spoon to remove the eggs from the shell and
gently chop them for us.

Served in the shell looks elegant, but I do agree with poached eggs. I
love a poached egg on a toasted English muffin.

MaryL

On 9/26/2016 3:19 PM, Sqwertz wrote:
> On Mon, 26 Sep 2016 21:23:28 GMT, l not -l wrote:
>
>> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>> poached, coddled, baked or other forms of egging.
>
> A properly cooked sunny side up egg (cooked slowly and not browned on
> the bottom) is pretty much the same as a soft-boiled egg and less
> finicky, IMO.

I would say you are overcooking your soft boiled eggs.

wrote in rec.food.cooking:

> On Tue, 27 Sep 2016 07:37:14 +1000, Jeßus > wrote:
>
> >On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:
> >
> > >
> >>On 26-Sep-2016, "Cheri" > wrote:
> > >
> >>> "koko" > wrote in message
> >>> ...
> >>> >
> >>> > Dang it's been a while since I've had a soft boiled egg, don't
> know >>> > why, because they are delicious. Guess I just don't think
> of it. >>> > The egg was served with homemade gluten free bread and
> kefir labne. >>> >
> >>> > https://flic.kr/p/LESmV1
> >>> > I really do need to invest in an egg topper.
> >>> >
> >>> > koko
> > > >
> >>> That looks great, now I'm hungry for some soft boiled eggs. Maybe
> I will >>> have for lunch.
> > > >
> >>> Cheri
> > > 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.
> > >
> > > Denizens of RFC, what say you on the attraction of soft-boiled
> > > eggs vs poached, coddled, baked or other forms of egging.
> >
> > I almost always do poached, otherwise it's usually an omelet.
>
> I like all different ways, in their turn.

Same here. A bit of variation sparks my interest.

--

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.

--

MaryL wrote in rec.food.cooking:

> On 9/26/2016 4:23 PM, l not -l wrote:
> >On 26-Sep-2016, "Cheri" > wrote:
> >
> >>"koko" > wrote in message
> > > ...
> > > >
> > > > Dang it's been a while since I've had a soft boiled egg, don't
> > > > know why, because they are delicious. Guess I just don't think
> > > > of it. The egg was served with homemade gluten free bread and
> > > > kefir labne.
> > > >
> > > > https://flic.kr/p/LESmV1
> > > > I really do need to invest in an egg topper.
> > > >
> > > > koko
> > >
> > > That looks great, now I'm hungry for some soft boiled eggs. Maybe
> > > I will have for lunch.
> > >
> > > Cheri
> > 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.
> >
> > Denizens of RFC, what say you on the attraction of soft-boiled eggs
> > vs poached, coddled, baked or other forms of egging.
> >
>
> My mother used to make soft-boiled eggs for us when we were sick.
> Delicious and easy to digest. However, she did not serve them in the
> shell. She would use a spoon to remove the eggs from the shell and
> gently chop them for us.
>
> Served in the shell looks elegant, but I do agree with poached eggs.
> I love a poached egg on a toasted English muffin.
>
> MaryL

LOL, I must be doing it wrong as i can't imagine being abe to chop a
soft boiled egg.

--

"Jeßus" > wrote in message
news
> On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:
>
>>
>>On 26-Sep-2016, "Cheri" > wrote:
>>
>>> "koko" > wrote in message
>>> ...
>>> >
>>> > Dang it's been a while since I've had a soft boiled egg, don't know
>>> > why, because they are delicious. Guess I just don't think of it.
>>> > The egg was served with homemade gluten free bread and kefir labne.
>>> >
>>> > https://flic.kr/p/LESmV1
>>> > I really do need to invest in an egg topper.
>>> >
>>> > koko
>>>
>>> That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
>>> have for lunch.
>>>
>>> Cheri
>>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.
>>
>>Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>>poached, coddled, baked or other forms of egging.
>
> I almost always do poached, otherwise it's usually an omelet.

I poach mine too, bit wouldn't mind that for lunch at all, as it turned out
I had a salad with a hard boiled egg on it.

Cheri

On 9/26/2016 5:23 PM, l not -l wrote:

>>
>> Cheri
> 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.
>
> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
> poached, coddled, baked or other forms of egging.
>


Poaching is like soft boiled out of the shell, IMO. To me, the treat is
the soft yolk eaten with a piece of good buttered bread. Many ways you
can achieve it.

Never met an egg I didn't like.

On 9/26/2016 6:04 PM, Dave Smith wrote:
> On 2016-09-26 5:49 PM, wrote:
>
>
>>> I almost always do poached, otherwise it's usually an omelet.
>>
>> I like all different ways, in their turn.
>>
>
> I have never tried baking eggs. I keep meaning to try that.

We do that once in a while. Put a little orange liquor in a custard cup
with the egg. Good with a hollandaise sauce or cheese sauce.

On Mon, 26 Sep 2016 21:23:28 GMT, "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.
>
> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
> poached, coddled, baked or other forms of egging.

As a kid, I hated poached eggs because I thought they were slimy.
They were under cooked and the white actually had what I thought
looked like blue snot on them. Gah. My stomach goes in a knot just
thinking about them.

Then soft boiled eggs came into my life. I don't get the allure of
eating it inside the shell. I have perfected soft boiled eggs, so the
white is solid enough that I can remove the shell without anything
breaking - but the yolk is runny and yummy... and I have egg cups that
can hold them.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:

snippage

>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.
>
>Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>poached, coddled, baked or other forms of egging.

Thank you for opening up the discussion. I'm enjoying reading
everyone's preferences.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 26 Sep 2016 21:18:06 -0400, Ed Pawlowski > wrote:

> On 9/26/2016 6:04 PM, Dave Smith wrote:
> > On 2016-09-26 5:49 PM, wrote:
> >
> >
> >>> I almost always do poached, otherwise it's usually an omelet.
> >>
> >> I like all different ways, in their turn.
> >>
> >
> > I have never tried baking eggs. I keep meaning to try that.
>
> We do that once in a while. Put a little orange liquor in a custard cup
> with the egg. Good with a hollandaise sauce or cheese sauce.

I've never eaten anything better than a hard cooked baked egg, which
is nasty. How do you set the whites and keep the yolks runny?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 26 Sep 2016 17:38:33 -0400, Dave Smith
> wrote:

>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.

You might try one of these:
http://preview.tinyurl.com/gtn99z3

This one is a "Norpro New Egg Perfect Color Changing Boiled Egg Timer
Kitchen By Temperature" but there are plenty of other brands available
for other vendors.

It's an egg-shaped plastic gadget that you put in the pan along with
the eggs. It changes color indicating the degree of egg-doneness. I
keep ours along with the eggs so it's the same temperature at the
outset.

My method is to put the timer and eggs in a pan of cold tapwater. Heat
the water just until it comes to a boil. Turn off the heat and wait
until the timer hits the doneness I want.

I've never known it to fail. Using this method I cane even get perfect
mollets every time.

--
Bob
The joint that time is out of
www.kanyak.com

On 9/26/2016 8:39 PM, Sqwertz wrote:
> On Mon, 26 Sep 2016 16:41:35 -0700, Taxed and Spent wrote:
>
>> On 9/26/2016 3:19 PM, Sqwertz wrote:
>>> On Mon, 26 Sep 2016 21:23:28 GMT, l not -l wrote:
>>>
>>>> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>>>> poached, coddled, baked or other forms of egging.
>>>
>>> A properly cooked sunny side up egg (cooked slowly and not browned on
>>> the bottom) is pretty much the same as a soft-boiled egg and less
>>> finicky, IMO.
>>
>> I would say you are overcooking your soft boiled eggs.
>
> I prefer my white completely cooked and my yolks barely cooked. I
> suppose I should have said I would prefer an over-easy egg as almost
> being the same thing.
>
> -sw
>

I would still say you are overcooking your soft boiled eggs. But we all
like what we like.

Even poaching does not achieve the level of cooking I prefer in a soft
boiled egg.

On 9/26/2016 9:13 PM, Opinicus wrote:

> On Mon, 26 Sep 2016 17:38:33 -0400, Dave Smith
> > wrote:
>
>> 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.
>
> You might try one of these:
> http://preview.tinyurl.com/gtn99z3
>
> This one is a "Norpro New Egg Perfect Color Changing Boiled Egg Timer
> Kitchen By Temperature" but there are plenty of other brands available
> for other vendors.

Or ... simply get an egg cooker like one of these:

https://www.amazon.com/VonShef-Elect... ZTSEHVBRFWP2

(http://amzn.to/2dfOrU0 if the above is unwieldly)

We have an older version of one of these and use it regularly. It's
super simple: not based on a timer but on water volume. The less the
volume of water used, the less the egg cooks. Easy to do soft boiled,
medium hard, hard ... and it's quite consistent.

On Mon, 26 Sep 2016 17:19:22 -0500, Sqwertz >
wrote:

>A properly cooked sunny side up egg (cooked slowly and not browned on
>the bottom)

There's nothing worse than a fried egg that is brown or black on the
bottom.

On Mon, 26 Sep 2016 17:54:18 -0700, "Cheri" >
wrote:

>
>"Jeßus" > wrote in message
>news
>> On Mon, 26 Sep 2016 21:23:28 GMT, "l not -l" > wrote:
>>
>>>
>>>On 26-Sep-2016, "Cheri" > wrote:
>>>
>>>> "koko" > wrote in message
>>>> ...
>>>> >
>>>> > Dang it's been a while since I've had a soft boiled egg, don't know
>>>> > why, because they are delicious. Guess I just don't think of it.
>>>> > The egg was served with homemade gluten free bread and kefir labne.
>>>> >
>>>> > https://flic.kr/p/LESmV1
>>>> > I really do need to invest in an egg topper.
>>>> >
>>>> > koko
>>>>
>>>> That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
>>>> have for lunch.
>>>>
>>>> Cheri
>>>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.
>>>
>>>Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>>>poached, coddled, baked or other forms of egging.
>>
>> I almost always do poached, otherwise it's usually an omelet.
>
>I poach mine too, bit wouldn't mind that for lunch at all, as it turned out
>I had a salad with a hard boiled egg on it.

Nice. I went shopping today and had a Cajun chicken baguette for
brunch.

"Taxed and Spent" wrote in message ...

On 9/26/2016 8:39 PM, Sqwertz wrote:
> On Mon, 26 Sep 2016 16:41:35 -0700, Taxed and Spent wrote:
>
>> On 9/26/2016 3:19 PM, Sqwertz wrote:
>>> On Mon, 26 Sep 2016 21:23:28 GMT, l not -l wrote:
>>>
>>>> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
>>>> poached, coddled, baked or other forms of egging.
>>>
>>> A properly cooked sunny side up egg (cooked slowly and not browned on
>>> the bottom) is pretty much the same as a soft-boiled egg and less
>>> finicky, IMO.
>>
>> I would say you are overcooking your soft boiled eggs.
>
> I prefer my white completely cooked and my yolks barely cooked. I
> suppose I should have said I would prefer an over-easy egg as almost
> being the same thing.
>
> -sw
>

I would still say you are overcooking your soft boiled eggs. But we all
like what we like.

Even poaching does not achieve the level of cooking I prefer in a soft
boiled egg.

===========

I haven't boiled an egg in years. My favourite way to cook them ... I
choose a small frying pan to just fit the number of egg/s, put a lump of
butter in and just as it melts, I break the egg/s in. I put a 'see through'
lid over them and cook very gently just until the colour of the eggs change.
Done! When I say the colour changes, I just mean that opaque white film. The
white is just set and the yolk runny




--
http://www.helpforheroes.org.uk

On Mon, 26 Sep 2016 21:12:40 -0700, sf > wrote:

>On Mon, 26 Sep 2016 21:18:06 -0400, Ed Pawlowski > wrote:
>
>> On 9/26/2016 6:04 PM, Dave Smith wrote:
>> > On 2016-09-26 5:49 PM, wrote:
>> >
>> >
>> >>> I almost always do poached, otherwise it's usually an omelet.
>> >>
>> >> I like all different ways, in their turn.
>> >>
>> >
>> > I have never tried baking eggs. I keep meaning to try that.
>>
>> We do that once in a while. Put a little orange liquor in a custard cup
>> with the egg. Good with a hollandaise sauce or cheese sauce.
>
>I've never eaten anything better than a hard cooked baked egg, which
>is nasty. How do you set the whites and keep the yolks runny?

You really have to watch or they will be hard. The yolk is thicker
than a poached egg though. In another minute or so it probably would
be hard.

On Mon, 26 Sep 2016 19:46:00 -0500, "cshenk" > wrote:

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.

Trust you to say that - try the method first then make the statement,
which is what I did when whomever posted that here. It works. White
that is just set and yolk runny.

In article >, says...
>
> On 26-Sep-2016, "Cheri" > wrote:
>
> > "koko" > wrote in message
> > ...
> > >
> > > Dang it's been a while since I've had a soft boiled egg, don't know
> > > why, because they are delicious. Guess I just don't think of it.
> > > The egg was served with homemade gluten free bread and kefir labne.
> > >
> > > https://flic.kr/p/LESmV1
> > > I really do need to invest in an egg topper.
> > >
> > > koko
> >
> > That looks great, now I'm hungry for some soft boiled eggs. Maybe I will
> > have for lunch.
> >
> > Cheri
> 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.
>
> Denizens of RFC, what say you on the attraction of soft-boiled eggs vs
> poached, coddled, baked or other forms of egging.

The yolk of a soft-boiled egg is exactly the right depth for dipping
your soldiers in.

https://www.homemadebyyou.co.uk/reci...iled-eggs-and-
soldiers

Janet UK

Ophelia wrote:
>
> I haven't boiled an egg in years. My favourite way to cook them ... I
> choose a small frying pan to just fit the number of egg/s, put a lump of
> butter in and just as it melts, I break the egg/s in. I put a 'see through'
> lid over them and cook very gently just until the colour of the eggs change.

Doesn't your "see through" lid fog up?
Don't you still have to take it off to see?

I'll try your method with a SS lid.

"Gary" wrote in message ...

Ophelia wrote:
>
> I haven't boiled an egg in years. My favourite way to cook them ... I
> choose a small frying pan to just fit the number of egg/s, put a lump of
> butter in and just as it melts, I break the egg/s in. I put a 'see
> through'
> lid over them and cook very gently just until the colour of the eggs
> change.

Doesn't your "see through" lid fog up?
Don't you still have to take it off to see?

I'll try your method with a SS lid.
===========

The lid fogs up a bit but clears in spots just enough to see. Not sure how
it will work with an SS lid unless you keep lifting it which rather defeats
the purpose. Cook it a bit too long and it isn't so good. You need it on a
very low heat though so you might be ok.

--
http://www.helpforheroes.org.uk

On Tue, 27 Sep 2016 15:38:50 +1000, Jeßus > wrote:

> On Mon, 26 Sep 2016 17:19:22 -0500, Sqwertz >
> wrote:
>
> >A properly cooked sunny side up egg (cooked slowly and not browned on
> >the bottom)
>
> There's nothing worse than a fried egg that is brown or black on the
> bottom.

Agree. I hate any hint of brownness on an egg. Black would go into
the garbage.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Jeßus" > wrote in message
...

> Nice. I went shopping today and had a Cajun chicken baguette for
> brunch.

That sounds good too. I always seem to be hungry after reading the group.

Cheri

In article >,
says...
>
> On Tue, 27 Sep 2016 15:38:50 +1000, Jeßus > wrote:
>
> > On Mon, 26 Sep 2016 17:19:22 -0500, Sqwertz >
> > wrote:
> >
> > >A properly cooked sunny side up egg (cooked slowly and not browned on
> > >the bottom)
> >
> > There's nothing worse than a fried egg that is brown or black on the
> > bottom.
>
> Agree. I hate any hint of brownness on an egg. Black would go into
> the garbage.

I like a bit of character, as long as the yolk is still runny.

On Tue, 27 Sep 2016 09:18:52 -0700, "Cheri" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>
>> Nice. I went shopping today and had a Cajun chicken baguette for
>> brunch.
>
>That sounds good too. I always seem to be hungry after reading the group.

I usually read this group before breakfast, which isn't always a good
idea.

On Wed, 28 Sep 2016 06:02:27 +1000, Bruce >
wrote:

>In article >,
>says...
>>
>> On Tue, 27 Sep 2016 15:38:50 +1000, Jeßus > wrote:
>>
>> > On Mon, 26 Sep 2016 17:19:22 -0500, Sqwertz >
>> > wrote:
>> >
>> > >A properly cooked sunny side up egg (cooked slowly and not browned on
>> > >the bottom)
>> >
>> > There's nothing worse than a fried egg that is brown or black on the
>> > bottom.
>>
>> Agree. I hate any hint of brownness on an egg. Black would go into
>> the garbage.
>
>I like a bit of character, as long as the yolk is still runny.

I suppose I have enjoyed several next-morning-slightly-hung-over burnt
fried eggs and bacon cooked on a BBQ post-party breakfasts in my
day...

But yes, normally the yolk *must* be runny.

"Bruce" > wrote in message
T...
> In article >,
> says...
>>
>> On Tue, 27 Sep 2016 15:38:50 +1000, Jeßus > wrote:
>>
>> > On Mon, 26 Sep 2016 17:19:22 -0500, Sqwertz >
>> > wrote:
>> >
>> > >A properly cooked sunny side up egg (cooked slowly and not browned on
>> > >the bottom)
>> >
>> > There's nothing worse than a fried egg that is brown or black on the
>> > bottom.
>>
>> Agree. I hate any hint of brownness on an egg. Black would go into
>> the garbage.
>
> I like a bit of character, as long as the yolk is still runny.

Sometimes I like to fry eggs till the edges of the whites are crisp, reminds
me of my childhood and my uncle making them for me.

Cheri