Wednesday, September 19, 2012

Perfectly Soft boiled Egg

Extracted the following from The Food Lab

  • For perfect soft-boiled eggs, the goal is to get the white to completely set, while keeping the yolk liquid, creamy, gold, and just warmed through. 
  • To get a soft boiled egg exactly how we want it, we have to simmer the egg just until all of the white has reached at least 155°F  (68degree celcius), but before any of the yolk has come up to 158°F (70 degree celcius).
  • The correct timing is somewhere in between the 5-minute egg (too soft) and the 7-minute egg (too hard)--> Exact timing came to 5min45sec per trial by the user
  • If you're the kind of person who keeps track of their spending to the penny or must find every single heart container in a Zelda game, then you'll probably want to set your timer to 5:45
  • In order to ensure the water is heated to the correct temperature?  Just don't use boiling water. 
  • By keeping the water at around 190°F (87.7degree celcius) you can ensure that your half a dozen of eggs stay tender (amount of water to use =  2 quarts = 2*4 cups = 8 cups)


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