Quote:
Originally Posted by javadog
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
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zackly.
i'm looking at it from the other side. 3 eggs drop the water temps way less than 10 or 12, and that water needs to reheat..
america's test kitchen team blew the top of my head completely off with their GENIUS method. STEAM!! steam is steam as far as temp. hell, its the exact same temp that makes it..well,, STEAM! small eggs. 6 mins..larger eggs. 6.5 minutes. no matter how big of a batch i need. and ZERO recovery time for the water to reheat. brilliant.
it is perfect soft boil yoke every single time. my wife likes them, so i had to get better at them. happy wife..hap. you know the line.