the science of cooking a soft-boiled egg. americas test kitchen method.

[john70t]

Originally Posted by vash

start the time..6.5 minutes.

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"[Slick Rick:] 6 minutes, 6 minutes, 6 minutes Doug E. Fresh you're on"

[mjohnson]

Originally Posted by masraum

I used this method a couple of weeks ago, and it worked really well. Not only were the eggs perfectly soft boiled, but they peeled well too.

Look at all of these smug sea-level cooks!

Up here in the nosebleed seats (7200') hard boiled is a full 18 minutes away - Soft boiled? We'll spare you the gory details of what a runny yolk does to this body...

I do find shocking them from fridge temp into the boiling water and then after into ice water seems to have helped peeling. Probably meaningless but I do add a tsp of baking soda to the water, too.

[shadowjack1]

I have steamed eggs for all my life. Best way to get them hard boiled. If your egg yoke is all yellow it is cooked right. But if it has a green outer color its over done.

[masraum]

Originally Posted by mjohnson

Look at all of these smug sea-level cooks!

Up here in the nosebleed seats (7200') hard boiled is a full 18 minutes away - Soft boiled? We'll spare you the gory details of what a runny yolk does to this body...

I do find shocking them from fridge temp into the boiling water and then after into ice water seems to have helped peeling. Probably meaningless but I do add a tsp of baking soda to the water, too.

I've heard/read about cooking at high altitudes, but never had to do it myself.

I'll eat any of these, but the use will somewhat determine if I am willing to go softer. For me, you can never go wrong with a hard yolk, and some things are OK with a soft yolk. I don't really ever want a thin, runny yolk. It should be warm and thick at least.

[vash]

Originally Posted by masraum

I've heard/read about cooking at high altitudes, but never had to do it myself.

I'll eat any of these, but the use will somewhat determine if I am willing to go softer. For me, you can never go wrong with a hard yolk, and some things are OK with a soft yolk. I don't really ever want a thin, runny yolk. It should be warm and thick at least.

i would squirt Siracha up and down that board and mow thru those eggs right now..i missed breakfast!!!

i am eyeballing my sandwich..starting at 9:30am. it wont last long.

[masraum]

Originally Posted by vash

i would squirt Siracha up and down that board and mow thru those eggs right now..i missed breakfast!!!

i am eyeballing my sandwich..starting at 9:30am. it wont last long.

I have the same issue. I used to go into the office at 7am. At 705, I was ready for breakfast. Somewhere between 9 and 10, I was thinking, "is it too early for lunch?" Then, I'd often have dinner at about 2pm.

[mjohnson]

Originally Posted by masraum

I've heard/read about cooking at high altitudes, but never had to do it myself.

Patience, extra water and a pressure cooker!

The good(?) news is that booze kicks in sooner so pretty much all of us are cheap dates...

[WPOZZZ]

My mom used this.