Practical Kitchen : Perfect Soft Boiled Eggs
Practical Kitchen is an article series where I explore all the things I make on a regular basis to keep myself fed when life gets crazy. I hope these articles help you eat better, less stressful weeknight meals.
If it weren't for the presence of soft boiled eggs in the majority of my weeknight meals I would probably have a massive protein problem. I cook very little meat in my apartment, and I rarely have time to mess with it for dinner. That's where the eggs come in. Soft boiled eggs are the perfect addition to grain bowls (which I eat a lot of), and they are very easy to batch cook and store for a couple of days. They reheat well, and the gooey center makes for a wonderful sauce-like flavor when chopped up among a mixture of grains and veggies.
The question: How to achieve those soft boiled eggs you see all over Instagram every single time?
Don't worry - after a lot of research (and trial and error), I have the answer.
The first place I turned to find the secret to custardy soft eggs was The Kitchn. I love reading articles from The Kitchn for their thorough, yet simple how-tos. Their idea of a soft boil egg is one that is eaten almost like a dip, straight from the shell with crispy bread (I believe they call these mouillettes in France or little soldiers). I was looking for something more like a ramen-style egg. One that I could cut in half, but with a jammy center.
I looked to Downshiftology for a final bit of information regarding cook time and found a helpful chart regarding egg cook times - very helpful if you don't want your eggs as jammy as some might (like myself).
Finally, I felt prepared to conquer the soft boiled egg.
Here's my method for soft-boiling perfect eggs:
(For reference, I like to cook my eggs 6 at a time.)
Begin by boiling 10 cups of water over medium high meat. I have an electric coil stove at my apartment, and I usually let my water boil at the 8 setting. When you put your water on to boil, set your eggs out on the counter. I would recommend boiling no more than 6 eggs at a time using this method.
After the water has come to a boil, gently settle each egg into the water. Let cook for 6 1/2 minutes. Make sure to use a timer!
While your eggs are cooking, prepare an ice bath. Make sure you have room in the bath for each egg to be submerged in the ice water.
When 6/12 minutes has passed place each egg in the ice bath and allow them to soak for 2 minutes. Remove and crack promptly, beginning by cracking the bottom of the egg where the air bubble is. I find it helps to crack the eggs all over before I begin peeling.
Eggs can be stored in the refrigerator for up to three days, peeled, in an airtight container.
This method works for me because I often meal prep for three night during the week! The eggs reheat nicely in the covered microwave in about 1 minute. I hope you find this helpful! Feel free to leave thoughts or questions in the comments below!
Until we eat again -
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