Soft-Boiled Eggs with Custard Yolks (7:30 eggs)

From MKGFood
Revision as of 19:11, 28 May 2015 by Malcolm (talk | contribs) (Created page with "Makes eggs with a custardy, slightly runny yolk. Ingredients: * eggs * water * ice * salt Method:<br /> # Put cold water to cover eggs in a pan deep enough for the eggs and...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Makes eggs with a custardy, slightly runny yolk.

Ingredients:

  • eggs
  • water
  • ice
  • salt

Method:

  1. Put cold water to cover eggs in a pan deep enough for the eggs and the water.
  2. Take eggs out and set aside.
  3. Bring water to a boil.
  4. Use a spider or sieve to gently place cold eggs in the boiling water. Don't let them drop crack on the bottom of the pan.
  5. Set timer to 7 and a half minutes.
  6. While eggs are boiling, prepare a salted ice bath.
  7. When timer ends, use spider to transfer eggs quickly to the ice bath.
  8. Stir the eggs in the bath until the ice stops melting. Eggs can hold until they're needed sitting in the bath.
  9. Peel the eggs in the ice bath to help with peeling.
  10. Cut eggs and serve.