Friday, June 19, 2009
The glorious anticipation of two soft-boiled eggs before you, as yet uncracked, is a beautiful thing.
I knew that somewhere on the internet, someone had the answer to perfectly done soft-boiled eggs. I've tried many different instructions, from starting the fridge-cold eggs in the water before boiling it, to various complicated timings based on egg weight all in the hopes of getting a perfectly firm white cradling a golden, runny yolk. I found the answer at The Kitchy Kitchen via Photograzing - Claire Thomas posted a beautiful entry on "Googy Eggs", what her father called soft-boiled eggs. I could not do any better with photos than those that are in that entry - take a look, just to appreciate the beauty of the egg.
Her answer is to boil water, then to reduce the heat to a simmer before carefully dropping the eggs in. 4 minutes exactly for a room-temp egg, and 6 for a fridge-cold one. Perfect every time. So simple, and so satisfying.
Serve with some lovely ciabatta for dipping!