Soft Boiled Eggs
Yield: depends on the number of eggs.
Prepare 1 – 2 eggs per person.
There are three critical factors in the
preparation of soft boiled eggs.
1. The size of the egg is important. The times
shown are meant for large ( 5 1/2” , as
measured around the latitudinal center of the
egg(s).
2. The starting temperature of the egg(s) is
also crucial. The boiling times shown
are meant for eggs that have come to room
temperature.
3. The type of saucepan also affects the
outcome. Saucepans made of different
materials take different amounts of time to
come to a boil. To mitigate the affect, the water
should be boiling before the eggs are
introduced. Use a tight fitting lid.
Timing
For large eggs, approximately 5 ½” around
the latitudinal circumference.
- 4 minutes: The white is fully set. The yolk is
thick, and runny.
- 6 minutes: The white is fully set. The exterior of the yolk is set and the middle is slightly runny.
- 6 ½ minute eggs – The white is fully set. The yolk has a jam-like consistency.
- 8 minutes: The white is fully set, The yolk is set, with a slight depression in the center, and tender.
Steps
- Prepare a bowl, large enough to hold the
eggs, by filling halfway with cold water and
1 piece of ice per egg.
2. Allow the egg(s) to come to room
temperature on the counter, approximately
1 hour.
3. Using a saucepan that is large enough to
hold the eggs in a single layer, bring 2” of cold
water to a full boil in the saucepan.
4. Reduce heat so that water comes to a simmer.
5. Place each egg on a slotted spoon or spider
ladle and gently lower the egg into the water,
one at a time.
6. Cover and simmer for the desired amount
of time.
7. At the appropriate time, immediately
remove the egg(s) and place in the bowl of ice
water until the egg(s) can be comfortably
handled. The timing will depend on the temperature
of the cold water.
8. Remove egg(s) from the bowl of ice water.
9. If the 6-8 minute eggs are to be served
enmasse, crack the entire shell of each egg and
peel each egg from the large end. There is a
skin between the egg white and shell. Start
peeling at the air pocket at the larger end of
the egg and try to get under the “skin” to peel
off the shell.
10. Plate, garnish and serve.
11. If the egg(s) is a 4 minute egg(s) that is to
be served in an egg cup(s), place each egg, still
in the shell, with the narrow end placed in the
bottom of the egg cup, wide end up. Mix
together some salt and ground pepper and
place in a salt cellar.
12. Use a knife to crack the shell around the
top of the egg. Remove the top of the shell
using the tip of the knife and set the shell to
the side on a plate.
13. Place a small amount of butter in the
cupped top of the egg.
14. Use a demitasse spoon to scoop a small
portion of the egg out of the shell, dip or
sprinkle a pinch of seasoning over the
spoonful of egg.