How do you cook the perfect soft boiled egg? I asked my family this question and they had a few different responses. So in the spirit of experimentation, I tried Leanne, my sister-in-law’s method on both a gas & an electric stove, as well as my mother’s suggestion.
My first attempt was Leanne’s way, using a gas stove. I put 1 egg in a pot of cool water with a splash of vinegar & brought it to a boil. Then set the timer for 4 minutes & promptly ran it under cold water to stop the cooking.
My egg turned out quite well, albeit not perfect. The white was nice and firm, but the yolk was slightly more cooked than I would have preferred. The yolk was still runny and I could dip french fries into it, but there was too thick of a wall of cooked yolk around the runny centre.
Attempt #2 – Same method, but this time on an electric stove, since that’s what Leanne uses and I was curious how the different heat source would affect the cooking of the egg. Both Leanne and I were baffled when my egg turned out to be more of a soft, hard boiled egg.
Attempt #3 – I took my mom’s suggestion and brought my pot of water to a boil first, added a pinch of salt and then my cold egg. Let it cook 4 mins and then ran it under cold water. I guess mother still knows best, since it turned out perfectly! The egg white was fully cooked and the yolk was completely liquid & perfect for dipping toast into.
I think this method could work for up to about 50 eggs but I’m not sure it would work for 500 eggs. I think putting 500 cold eggs into boiling water at once would cause too much of a temperature drop, so you would probably need to leave them in the water for 1-2 mins longer.
Until next time!