Soft boiled egg how many mins

Until I tried your method five minutes ago. Complete life changer. How long do you leave eggs in the ice bath? Long enough to cool them to room temperature, or do we want the eggs to get cold? Love this method. But, I add one, simple step. Since we use a LOT of boiled eggs in an variety of ways, I use a 4-qt pot with steamer basket to cook them.

Water is not steamer level, but submersion level for the eggs. All the eggs are placed in the steamer basket while the water is coming to a boil. When it is time to submerse, all eggs are placed in the water at the same time—no handling them one by one. Want less cracked eggs from the hot water? I find the harder the shell, the less cracking. The free range chickens, no antibiotics, etc.

Sidenote, Lisa, I am very active sharing your website with friends and strangers. Just had someone whose teen-age son is cooking for another family. A daughter in the family was recently diagnosed with Celiac disease.

He was at a loss on how to cook for her. I steered him to your website. Overall, I personally feel better using so many of your recipes—especially with the low carb ones. The recipes have even expanded my own repertoire of recipe development. Keep up the good work!! Great idea on using the steamer basket to cook up a larger batch of eggs Mendi!

Also, thank so much for sharing my recipes with your friends and family — that means a lot :. Just shared your website again today. Met a woman on an elevator who I complemented on her beautiful hair.

We chatted as we left the building and she brought up she had just been diagnosed with Celiac disease. She was writing down your website before we parted. Thanks so much for sharing Downshiftology with others who are experiencing Celiac for the first time! I hope to help them in any way I can :. The particular boiling time depends somewhat upon the altitude — higher altitude such as ft will need noticeably longer as water boils at a lower temperature.

I was pretty excited about this as it sounded very logical. I followed the directions, left the eggs on the counter while I boiled the water and even a few minutes longer to be safe , but 2 out of the 4 I put in cracked instantly. I turned the water down, put them in slowly and gently and everything.

I put in the next 4, two cracked open immediately. I never have any cracks. I put the eggs in with plastic tongs, and give them a few seconds each held in the boiling water to equalise pressure before I put them on the bottom of the saucepan. Thank you so much for this guide! I finally feel confident to boil my own eggs that peel well and are done just to my liking at last!

Awesome eggs each and every time. Hey Lisa: Great recipe with a question. Without fail, every carton of eggs has an egg with a hairline crack. Do you leave them in to boil with the rest if the eggs, or do you toss it? And if you leave it to cook, how does it turn out? Hi Pamela — if eggs have hairline cracks in the carton, they are likelier to break when boiled.

Hey u never say how long to keep them in the ice bath. I overall like this method. But there is one thing that is not going as planned in the directions. I bring the water to a boil, lower to simmer, quickly add the eggs, then turn the heat back up. The directions say to bring back up to a boil and cook specified time depending how you want the eggs to look. My problem is, the water never returns to a boil until the 10 to 12 minute mark.

I leave the eggs out a little bit before cooking but not to room temp. I have a gas stove And turn it up to high on the appropriate size burner for the pot. And I usually cook a dozen eggs. I wound up adding a few minutes of cook time to what the recipe says to compensate. But was wondering if my problem with promptly returning back to a boil was unique to me? Thank you! Perfect eggs! Eggs crack, even after following the directions about turning down the heat prior to addition and using a spider to gently add them and letting them pre-warm shortly on the counter.

Hi Jared — sorry to hear that! Sometimes it seems the brand of eggs can make a difference as well in terms of how sturdy the shells are. No need to bring the water to a simmer first and you can, gently, toss your eggs in straight from the fridge.

I love all the explanations to why the eggs cook differently. It is explained and the directions so easy to follow. Your times are based on eggs coming out of the fridge. I keep my eggs in the cupboard as they are not sanitized before being put on the shelves in the supermarket. In other words they still have their protective coating. So, my question is: how would you adjust the timing for room temperature eggs.

Hi Sumer — I usually just microwave them for 20 seconds or so peeled. Or you can put them in a cup of boiling water for about a minute. I make hard-boiled eggs on a regular basis. Always add the eggs to cold water with vinegar then boil. I have seen instructions for an ice water bath in other recipes but I never have ice!! I suppose just cold water after boiling will not work as well as the ice water bath? I will have to make some ice to give this a try.

Thanks for the recipe! At least 3 of my eggs immediately cracked once placed gently in the water. This goes particularly for children under 5, the elderly, pregnant women, and anyone with a compromised immune system. To be percent safe, use pasteurized eggs for your soft-boiled eggs or any other egg preparations that produce a liquid yolk, like poached, over-easy, or sunny-side up eggs. The microwave is a wonderful tool. You can even cook a decent poached egg in one. But the microwave is not a good tool for cooking soft-boiled eggs because microwaving whole eggs can make them explode.

And they don't just explode in the microwave, as if that weren't bad enough. No, whole eggs cooked in the microwave explode when you try to crack them, which means they'll explode right in your face! What happens is this: The microwave creates a pocket of superheated liquid in the center of the egg which remains stable while the shell is intact.

Once the shell is breached, however, the pressure is explosively released, shooting globules of superheated egg and fragments of sharp shell into your face at ballistic speeds.

This will definitely burn you, and if you're particularly unfortunate, could even permanently blind you. It's a needless danger considering the microwave technique is no easier or faster than doing it on the stovetop, owing to the fact that you have to boil water anyway, and you have to wait at least 5 minutes to let the microwaved egg cool before cracking it or else it might explode.

With soft-boiled eggs, it's not so much a matter of peeling them, as it is with a hard-boiled egg. That's because, with a soft-boiled egg, its yolk isn't merely soft, it's still liquid; and the white itself, while nonliquid, is still very soft. Thus, attempting to peel a soft-boiled egg will yield only a handful of shapeless, runny egg. Instead, soft-boiled eggs are served by slicing off the top of the shell and then scooping out the scrumptious, silky-smooth egg within with a spoon, or simply dipping your toast triangles into it.

It's helpful to use an egg cup, which holds the egg upright while you do the slicing and eating. Anyone who loves soft-boiled eggs probably already owns their own egg cup, but if you want to try a soft-boiled egg and you don't have an egg cup, you can always use a shot glass in a pinch.

Whiley H, Ross K. Salmonella and eggs: from production to plate. Reducing risk of salmonellosis through egg decontamination processes. Then, add the eggs. Using a slotted spoon, carefully lower the eggs into the simmering water. Set a timer for 7 minutes. While the eggs cook, prepare the ice bath. Fill a large bowl with cold water, and add a handful of ice. When the timer goes off, remove the eggs from the hot water, and immediately add them to the ice bath.

Allow them to chill for at least 3 minutes. Finally, peel the eggs! Tap the bottom of a soft boiled egg to remove a little of the shell. Carefully slide a small spoon between the egg and its shell, and slide it around the egg to loosen the shell and remove it. I love this easy method for peeling a soft boiled egg, but it can take a little practice to get just right. If you prefer, you can also peel the eggs with your hands, like I do in my hard boiled egg recipe.

There are so many ways to enjoy a perfect soft boiled egg! Instead, pop it in an egg cup, and use a spoon to crack the shell and remove the top quarter of the egg.