Quote:
Originally Posted by vash
Thanks. Serious flaw in his soft boil plan. Big diff between cooking 3 eggs versus a dozen.
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Actually, his whole plan is useless, since it doesn't take pot size into account, how long it takes to get up to a boil, etc.
I time mine from a certain water temp and keep the heat on throughout. 7 minutes is optimum, the way I do it. It's really just a matter of getting used to doing it a certain way and paying attention.
A yolk cooked to that point may not suit everybody at first but the flavor is so much better you ought to try it.
JR