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  Soft-boiled eggs.

Achieving the perfect soft-boiled egg is a rare feat. There's something in the timing that makes this tougher than it sounds. I've tried many recipes, but this seems to consistently be the best. The effort to tastiness ratio is off the charts for soft-boiled eggs. They make everything taste better. Add one to a slice of pizza - instant flavahgeddon. Add one to your favorite Asian dish or Spam musubi bowl  instant flavahpocolypse. Add one to your favorite soup  instant flavahsplotion. Etc., etc.

Prep time: ~2 minutes
Total cooking time: ~6 minutes

Ingredients.

  • 1 or more large eggs
  • 1 tsp salt
  • 6 cups water

Tools.

  • Pot
  • Measuring cup
  • Safety pin
  • Slotted spoon

Cooking steps.

  1. Bring water to a rapid boil and add salt.
  2. Prick the bottom (wider end) of each egg with a safety pin. Be careful not to poke a giant hole in the egg, or break it. The goal is to put a tiny hole in the egg, without piercing the yoke. I'm not exactly sure what voodoo magic this technique does, but it really works.
  3. Lower the eggs into the boiling water with the wooden spoon and boil for exactly 5 minutes. For slightly gooier yokes, boil for exactly 4 minutes and 45 seconds. If you are Rocky Balboa, boil for exactly 5 seconds.
  4. Remove the eggs from the boiling water and run cold water from the tap over them for 60 seconds. This does cool the eggy goodness inside. However, if you skip this step, it will be impossible to get your egg out of the shell without breaking it open and/or leaving much of the egg white on the shell.
  5. Gently crack shell and peel to remove egg.
  6. Put egg on top of your favorite food. Personally, I simply like a soft boiled egg on top of rice.

 

 
         
     

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