how do i make the perfect soft boiled egg, i always either over or under cook it.?

Answer 1

Try this...It works great for me...Perfect every time.

SOFT BOILED EGGS

Bring eggs to room temperature before using.

If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.

Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.

Lower the eggs carefully into the water, using a tablespoon.

When the water reboils, start timing and reduce the heat so that the water simmers gently.

Fast boiling makes the egg white tough and causes the egg to bang against each other and crack.

Timing boiled eggs depends on the size and degree of hardness desired.

You should start timing the eggs from the moment the water first boils.

Soft-boiled (soft whites, soft yolks):

Large size: 3 minutes 20 seconds.

Medium size: 3 minutes.

Small size: 2 minutes 40 seconds.

Medium-boiled (hard whites, soft yolks):

Large size: 4 minutes 15 seconds.

Medium size: 3 minutes 50 seconds.

Small size: 3 minutes 20 seconds.

Hard-boiled (hard whites, hard yolks):

Large size: 10 minutes.

Medium size: 8 minutes.

Small size: 7 minutes.

Answer 2

Soft-boiled eggs are typically cooked by placing the eggs in a pan of boiling water and then set to simmer for 3.5 - 4 minutes[citation needed]. An egg timer can be used to measure the time the egg is boiled.

Due to the undercooked yolk, soft-boiled eggs are not recommended for people who may be susceptible to salmonella, such as very young children, the old, and those with weakened immune systems.

In Europe and the United States one or more soft boiled eggs are sometimes taken out of their shells, broken up and put into a glass. They are then eaten from the glass.

Answer 3

This Site Might Help You.

RE:
how do i make the perfect soft boiled egg, i always either over or under cook it.?

Answer 4

first put the water to boil, second you LOOK AT THE TIMER OR WATCH, from the moment you put the eggs in the boiling water, 4 minutes is ok.
if you like them a bit liquid inside a little over 3, and if you past the 5 minutes then leave them until 10; you have hard eggs now!

Answer 5

Absolutely foolproof: place the egg in a pan in cold water to cover. Put the pan on the stove over medium-high to high heat. As soon as the water comes to a rolling boil remove the pan from the heat and cover with a lid. Let it sit for three minutes for soft-boiled or five minutes for hard-boiled.

Answer 6

My British friend boils for 4 MINUTES ONLY. Then puts them in an egg cup and taps off the top. Use fingers of toast to dip. The white is just cooked and the yolk is soft but hot.

Answer 7

There are two problems you'll want to avoid: cracked shells and the ugly green layer that can form around the yolk. For perfect cooking, start with eggs that don't have any visible cracks.

Bring your eggs to room temperature before cooking. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water. By bringing the eggs to room temperature, they're much less likely to crack in the hot water. Also the temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator.

NOTE: In case small cracks do develop, add salt to the cooking water. The salt will help to speed up the denaturing of the egg white, causing less of it to feather into the water. Use at least a tablespoon of table salt per two quarts of water.

Place them in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Check out my article on Poaching vs. Simmering vs. Boiling.

NOTE: Watch the time when cooking the eggs carefully. Overcook causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white. Heat speeds up this reaction, so the longer your eggs cook, the greater the chance of discoloration.

Then done cooking, place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.

Soft-cooked eggs:

A soft-cooked egg has a firm white and runny yolk.

To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. You can also buy a good egg topper from a kitchen store. They're very quick and practical. I finally bought myself one, and now my eggs look beautiful when I top them!


Look at the source website, it has great timing suggestions, and good luck! :)

Answer 8

THE ONLY WAY TO MAKE A PERFECT SOFT BOILED EGG IS TO GET YOURSELF A DEVICE CALLED AN EGG-XACTLY, IT IS A PIECE OF PLASTIC SHEET ABOUT 20 CM LONG AND 5CM WIDE, WITH A TAPERED SLOT IN IT WITH A SCALE ON IT , YOU PUT THE EGG IN AND IT TELLS YOU HOW LONG IT NEEDS IN BOILING WATER, i USE A SAFETY PIN TO PUT A HOLE IN THE BIG END FIRST SO THE EGGS DONT CRACK. AN AVERAGE EGG IS 5MINS AND A GOOSE EGG 13 MINS, PERFECT EVERY TIME WITH A STOP WATCH, I THINK THEY WERE MADE BY ELDISS. GOOD LUCK, i WILL SEND YOU A PHOTO IF YOU EMAIL ME !

Answer 9

My way...
Put eggs(straight from the fridge) in microwave rice cooker, add hot water just enough to cover the eggs. Cook in microwave with defrost mode for 1 min with lid on. Done!

Other's way...
Put eggs in the pot, add water just to cover the eggs. Bring water to boil and turn the heat off once the water start to boil. Leave eggs in the pot with lid on for 5 mins.
5 mins - soft boiled
10 mins - 3/4 boiled
15 mins - hard boiled

Answer 10

Depends on how you store your eggs. If you fridge them and cook straight from the fridge, three minutes is not long enough. Room temperature eggs take three minutes, put eggs in water once it is boiling, 3 minutes wallah! Have you tried scrambled in the microwave. Really nice and so quick.