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Old 09-20-2016, 08:25 AM   #1
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Boiling an Egg

I would like to know the recommended best way to boil an egg so that the white is set and the yoke runny.

Thanks!

Gillian

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Old 09-20-2016, 09:49 AM   #2
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Originally Posted by GilliAnne View Post
I would like to know the recommended best way to boil an egg so that the white is set and the yoke runny.

Thanks!

Gillian
google "how to soft boil an egg"

Youll get some good ideas
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Old 09-20-2016, 11:33 AM   #3
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I use Sara Moulton's method, that she simplified from Julia Child's method. Place large eggs in a saucepan and cover with water by a couple of inches. Cover. High heat until just boiling, remove from heat, leave covered. From there, it's a matter of time. I've never done them for runny yolks, but I'd guess maybe 5-6 minutes or so. A "soft" hardboiled egg is 9-10 minutes, totally cooked hardboiled egg is 11-12 minutes. Empty hot water and fill pan with cool water as soon as time is up. They always cook perfectly and never have a green ring or that sulfer smell.

I've been using a trick lately that I learned from Jacques Pepin. Shake, rattle and roll the eggs in the empty saucepan until the shells are well cracked, then fill with cool water and let sit for a few minutes. They have been peeling really easily, whether new or old eggs.
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Old 09-20-2016, 12:03 PM   #4
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Shake, rattle and roll sounds like a great idea, Med. I often have trouble peeling the eggs after they've cooled, this would help.
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Old 09-20-2016, 12:07 PM   #5
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Quote:
Originally Posted by medtran49 View Post
I use Sara Moulton's method, that she simplified from Julia Child's method. Place large eggs in a saucepan and cover with water by a couple of inches. Cover. High heat until just boiling, remove from heat, leave covered. From there, it's a matter of time. I've never done them for runny yolks, but I'd guess maybe 5-6 minutes or so. A "soft" hardboiled egg is 9-10 minutes, totally cooked hardboiled egg is 11-12 minutes. Empty hot water and fill pan with cool water as soon as time is up. They always cook perfectly and never have a green ring or that sulfer smell.

I've been using a trick lately that I learned from Jacques Pepin. Shake, rattle and roll the eggs in the empty saucepan until the shells are well cracked, then fill with cool water and let sit for a few minutes. They have been peeling really easily, whether new or old eggs.
Medtrain's method is perfect. The time for soft boiled with a runny yolk and cooked white is 4 minutes. Crack the egg in half with the back of a
table knife and scoop out the halves with a tea spoon.
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Old 09-20-2016, 12:11 PM   #6
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Medtrain's method is perfect. The time for soft boiled with a runny yolk and cooked white is 4 minutes. Crack the egg in half with the back of a
table knife and scoop out the halves with a tea spoon.
Or use an egg cup.
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Old 09-20-2016, 02:11 PM   #7
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I'm one of those people who can have eggs cooked and served in any way possible. I'll eat them. They're all good.
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Old 09-20-2016, 11:37 PM   #8
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Cold water, egg, fire. Bring water to boil, cook for 3 minutes. Bam. Done. Soft yolk. Depends on size of the egg and how cold egg was when it went into pot, there will be a different end result.


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Old 09-21-2016, 01:02 AM   #9
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I also asked, in my case, my nephew, who's a chef in York, how to get 'soft hard boiled eggs', that is, not runny, but like a stiff cream and definitely not hard-boiled, and he said, 'put the eggs in cold water, bring to the boil and boil for 5 minutes, not a second more'. It works, and I use them like that in mixed salads, salade Niçoise, and all sorts of other dishes. There is a traditional English fish dish, Kedgeree, using smoked haddock and fresh haddock, rice, saffron, curry powder and eggs, and I do the eggs as my nephew told me and they work very well.

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Old 09-21-2016, 02:32 PM   #10
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Because my eggs are cold from the fridge, it takes 5 minutes for my soft boiled eggs.
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