Friday, 6 September 2013

The Perfect Soft-Boiled Egg

One of my ongoing breakfast quest is the perfect soft-boiled egg. I prefer my whites to be just cooked and my yolk to be running. This calls for precision timing. I generally use my eggo, but alas the need to measure water precisely means that I often end up with overcooked eggs when I get it wrong.

I'm currently on one based on Heston's soft-boiled eggs. But I've changed it so much it's probably not really that anymore. What I did in the following is cover eggs with water, put over my medium stove, low heat, turn off when the water boils, leave for a minute and then spoon out.

Using Heston's faithfully, I get the following from my stove.

The hardest part is patiently waiting for the water to boil and then turning it off straight away. I am not known for my patience, but I occupied my time with some push-ups, etc. As you can see, it's NOT soft-boiled. I may have let it sit a bit longer than the 6 minutes, but I think that's not the main problem. Maybe my stove didn't boil the water quickly enough?

I've had a few instances of undercooking the yolk, but I seem to be swinging too far the other way.

As you can see, it's an ongoing experiment. So far, the winning methods appears to be slowly bringing to boil and turn off and take out immediately.

No comments:

Post a Comment