buckytom
Chef Extraordinaire
after watching "master chef" tonight, my wife and son wanted me to show them how to make the 4 kinds of eggs featured in the pressure/elimination challenge: sunny side up, poached, 3 egg omelette, and soft boiled.
i know how to make sunny side up and omelettes easily, and i can do poached no problem in vinegared water.
my problem is going to be the soft boiled. i usually hard boil eggs for things like breakfast or lunch, for colouring at easter, or to be taken on road trips or to turn into devilled eggs, but i can't recall ever making a soft boiled egg intentionally, lol.
what are your methods or techniques for making a perfect soft boiled egg? how long do you cook it? slow rolling boil, or another temp? cold eggs in with the cold water, or room temp, or added to hot/boiling water?
i'll be going home with a dozen eggs in the morning for our little cook off, so i'll post results tomorrow night.
tia.
also, any personal secrets to poaching eggs? swirling the water, adding lemon, or such? i can make them, but they don't look as perfect as the ones on the show.
thanks.
i know how to make sunny side up and omelettes easily, and i can do poached no problem in vinegared water.
my problem is going to be the soft boiled. i usually hard boil eggs for things like breakfast or lunch, for colouring at easter, or to be taken on road trips or to turn into devilled eggs, but i can't recall ever making a soft boiled egg intentionally, lol.
what are your methods or techniques for making a perfect soft boiled egg? how long do you cook it? slow rolling boil, or another temp? cold eggs in with the cold water, or room temp, or added to hot/boiling water?
i'll be going home with a dozen eggs in the morning for our little cook off, so i'll post results tomorrow night.
tia.
also, any personal secrets to poaching eggs? swirling the water, adding lemon, or such? i can make them, but they don't look as perfect as the ones on the show.
thanks.
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