Oh, the simple soft boiled egg, so simple, yet so elusive. The shells sticking to the eggs, over done eggs, under done eggs, etc., why is making soft boiled eggs so complicated?
Over the years, I tried many methods to boil eggs, but could never get it quite right. I tried adding eggs to the pot and bring it to a boil, but shells would stick and the eggs would be difficult to peel. I tried adding the eggs directly to the boiling water and the eggs would explode. I tried added the eggs to a cold water bath after boiling, but that didn’t make peeling the eggs any easier.
I remembered a technique to cook hard boiled eggs by boiling the eggs for 30 seconds, turn off heat and cover for 30 minutes. Perfect hard boiled eggs but still a bit difficult to peel and I didn’t want hard boiled eggs. I wanted soft boiled for toast or medium boiled for Ramen. I wanted various stages of soft boiled eggs.
I punctured each egg with a small needle which allows water to enter the egg and loosen the whites from the shell wall. It typically takes 7 minutes to soft boil an egg which is my starting point for leaving the egg in pot and going to 10 minutes.
Hope you enjoy this recipe. Please let me know if you have any questions.