Thursday, March 05, 2009
I used to think making soft boiled eggs were so difficult - in fact, I was so bad at making soft boiled eggs, I used to go all the way to Himawari Ramen in San Mateo just to get my fix of soft boiled eggs.
This is no longer the case!
We have been enjoying perfectly cooked soft-boiled eggs for a year or so now - and it is literally perfect each time as long as we follow this very simple recipe. The key is in the timing, so a timer is definitely a necessity.
Here is how it goes:
1. Place cold eggs in a pan or pot with apx 1 cm of cold water. Yup, that's right, the eggs will not be fully immersed in the water. One cm deep of water is plenty for this method. Put the lid on the pan/pot and don't take it off until the very last step.
2. Bring water to a boil on High Heat.
3. As soon as the water boils, turn heat down to Medium.
4. Cook at Medium Heat for 4 min.
5. Immediately after these 4 min, remove from heat and let eggs sit in hot water, 3 min.
6. Quickly chill eggs in cold water briefly to cool down the eggs for easy peeling.
7. Peel and enjoy!
I swear by this recipe. As long as the timing is followed carefully, the eggs come out extremely consistently. The decadent creaminess of the soft boiled yolk is beautifully maintained while the outside white is firm enough to contain the goodness.
Needless to say, I have not had those violent urges to head over to San Mateo in a while!
***The original recipe/idea was found in Japanese here. We shortened the cooking time to modify the recipe to soft-boiled eggs from hard-boiled eggs.