Soft Boiled Eggs Cooking Perfection

Generally speaking it does not take much skill to cook a soft boiled egg. Most people just throw in a bunch of eggs in a pot then heat them up. After bringing the water to boil they then remove the eggs.

Soft boiled eggs cooked this way will sometimes be good but most of the time horrible. It may be almost hard boiled and maybe just plain liquid. This is the common complaint of most people trying to learn to cook soft boiled eggs.

The perfect soft boiled egg.

Perfect soft boiled eggs must have firm whites capable of holding the hot yellow-orange yolk without the support of the egg shell.. Soft boiled eggs are not undercooked hard boiled eggs. Once again yolks should remain a hot liquid while the whites firm enough to hold them. The egg white must be soft and firm. They should remain a solid and be able to hold the hot yellow liquid yolk. Soft boiled eggs cooked to perfection are seldom seen.

Soft Boiled Egg Perfection - How It's Done.

The secret is exposing the eggs to a temperature just right to make the whites solid while ensuring that the yolk does not solidify. More water equals perfectly soft boiled eggs, every time. You will need exactly three liters. You can cook as much as half a dozen eggs in that amount of water.

Find a big enough pot to hold three liters of water. Measuring the water will allow you to create soft boiled eggs that are top quality. Bring water to a simmer and put the stove on low until the surface of the water starts to calm down. It is important to do this because the fast churning of the water will break the eggs.

Make sure that your pot is large enough to not have the eggs banging when the water comes to a boil. After you have waited long enough end all the heat and take the pot off from the gas top.

Cover your pot without the heat or the heat source extinguished for exactly 6 minutes. That is just enough time for the egg whites to solidify slightly without cooking the egg yolk inside.Serve them hot once six exact minutes have elapsed. You'll want to eat them within a minute of serving
If you find that the egg whites are not firm enough you may your next batch of eggs sit for a minute or two more. A lot of things may cause the timing to be off. Just keep trying and you will find the perfect time for your particular setup.
The most important thing is precisely timing the eggs. You'll discover many different types of consistences as you continue to experiment on the different cooking times. Just make sure that you use the same container and always 3 liters of water. And never forget to put your kitchen timer on six minutes.