Soft boiled eggs..(chicken)

[stevej37]

My favorite breakfast food is soft boiled eggs...either on toast or alone.
I always had a tough time getting them right..until I bought this Dash Egg Cooker.



Then I realized it wasn't easy to open them..so this tool really helped..



Yummy!

[drkshdw]

I have eggs every morning for breakfast. Either over medium, scrambled with cheese or soft boiled over toast. For soft boiling I bring about 1/2" of water to a boil in a pan. Put my eggs into a steamer basket and then into the boiling water, cover, reduce heat to a simmer and set the timer for 6 minutes exactly. When the timer goes off the eggs go directly into ice water and I tap each egg on the thick end on the edge of the sink. Let them sit in the water for about 30 seconds more and the shells slide right off. Perfectly cooked soft and tender whites with warm liquid yolks. Doing it this way is essentially doing the same thing but without a machine. Probably my favorite way to have eggs in the morning.

[vash]

Originally Posted by drkshdw

I have eggs every morning for breakfast. Either over medium, scrambled with cheese or soft boiled over toast. For soft boiling I bring about 1/2" of water to a boil in a pan. Put my eggs into a steamer basket and then into the boiling water, cover, reduce heat to a simmer and set the timer for 6 minutes exactly. When the timer goes off the eggs go directly into ice water and I tap each egg on the thick end on the edge of the sink. Let them sit in the water for about 30 seconds more and the shells slide right off. Perfectly cooked soft and tender whites with warm liquid yolks. Doing it this way is essentially doing the same thing but without a machine. Probably my favorite way to have eggs in the morning.

i do this..but i fore-go even the steamer basket. just set them in very shallow boiling water.

i like to peel them, put the egg on a piece of toast and then cut the beauty in half. let the yolk lava flow.

[drkshdw]

Originally Posted by vash

i do this..but i fore-go even the steamer basket. just set them in very shallow boiling water.

i like to peel them, put the egg on a piece of toast and then cut the beauty in half. let the yolk lava flow.

Only reason I do the steamer basket is so every egg goes in at the exact same time and comes out at the same exact time. 30 seconds is the difference between soft and medium for me so time is of the essence.

And occasionally I'll just cut the top of the shell off to expose the yolk (a la coddled eggs) and cut my toast into strips to make what the Brits refer to eggs and soldiers. Either way is so fricken good with just a pinch of salt and a nice dose of freshly ground black pepper. Mmmmmm... *drool*

[stevej37]

The Dash has a timer in it. You add water according to how many eggs and how hard or soft you want them. Turn it on and when the buzzer sounds...they are perfect.

[vash]

Originally Posted by drkshdw

Only reason I do the steamer basket is so every egg goes in at the exact same time and comes out at the same exact time. 30 seconds is the difference between soft and medium for me so time is of the essence.

yea. probably right.

i dont start the timer until i set the lid on. then i yell at Siri.

[Bill Douglas]

I give them a slight prick with the end of a sharp knife so they don't do boof and egg white spills out when the hit the boiling water - important this detail. then into boiling water for 6 minutes.

My vet sells free range eggs. She lives on a farm where each chicken has it's own name, and the egg yolks are golden.

[Shaun @ Tru6]

Just ordered one, thanks for posting! I love soft boiled eggs. Scrambled and omelets I'll stay with a fan for ultralight and fluffy.

[mjohnson]

Ugh, if only I weren't allergic to runny yolk. It seriously jacks up my GI tract - agonizing cramps until they leave through the door they walked in.

All of the cool kids like them, "God's Sauce" they claim, and I'm the one getting huevos rancheros over hard. No hollandaise or other egg sauces.

However, the ever-more-popular immersion circulator for sous vide cooking works great for high-precision eggs. I also pasteurize them for 2h at 135F before using the yolks in ceasar dressing. I guess that temp/time does enough to whatever protein messes with my stomach.

Here's a good guide to the temp-texture relationship for eggs. If you manage the temperature right, time is relatively flexible.
https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

[sand_man]

I like them too, but can't stand kitchen gadgets like this. I just do them on the stove.

[javadog]

Originally Posted by sand_man

I like them too, but can't stand kitchen gadgets like this. I just do them on the stove.

Yep. All you need is a pot with a lid, a stove and some water. Consistency yields the results.

[pwd72s]

It's pretty simple, really..and it's worked for nearly 43 years.

Cindy: Would you like soft boiled eggs & toast?

Me: Oh yes, please.

Then they just magically appear in not much time at all! I like them over two pieces well buttered toast cut into bite sized squares, seasoned with salt, pepper, and a dash or two of lemon-pepper seasoning.

[id10t]

Over medium for me, unless I'm out someplace that I know can do a decent job poaching them.

Had one waffle house local to me years ago where the night shift cook was actually a trained chef working his way through engineering school at UF, had some awesome eggs and such with him at the griddle

[stevej37]

No other breakfast food sticks with me like eggs. Cereal, pancakes, oatmeal...my stomach is grumbling 3 hrs later. Eggs..6 hrs later..still good.

[drkshdw]

Originally Posted by stevej37

No other breakfast food sticks with me like eggs. Cereal, pancakes, oatmeal...my stomach is grumbling 3 hrs later. Eggs..6 hrs later..still good.

Same which is why I eat them every single morning. And because you can prepare them so many different ways so they never get old.

[wdfifteen]

Originally Posted by sand_man

I like them too, but can't stand kitchen gadgets like this. I just do them on the stove.

I’ll,take almost any excuse to buy a new tool, but I draw the line at kitchen gadgets. I do have a food dehydrator, a water gassifyer, and a vacuum sealer. I spend most of our kitchen money on good knives.

[Bill Douglas]

GF loves kitchen gadgets. I've got a huge box full of them in the attic.

[WPOZZZ]

I use one of these.

[Shaun @ Tru6]

Originally Posted by sand_man

I like them too, but can't stand kitchen gadgets like this. I just do them on the stove.

My problem is I multi-task and am forgetful. Easy to make rice on the stove but you have to be attentive so a Zojirushi was necessary so I could be in two places at once. I think this egg thing will do the same for me. Wake up, pop in some eggs and start the morning routine without worrying about the stove.