A Cook’s Education (The Food Lab): Foolproof Soft-boiled Eggs, Attempt #1
A Cook’s Education (The Food Lab): Foolproof Soft-boiled Eggs, Attempt #1
by Razumikhinisbae
3 Comments
Razumikhinisbae
Well, I not sure where my text went, and I can’t seem to find the edit function for some reason, so here is the text.
Well, apparently this recipe is not foolproof if the fool in the question isn’t quite sure what she wants and picks the wrong cooking time.
I let my egg cook for 5 minutes when what I think I really wanted was 6 minutes. I decided to try my egg with toast soldiers (aren’t they cute? As an American I feel like I missed out by not having the egg and soldiers experience growing up. This probably has something to do with American squeamishness about giving kids runny yolks, but I digress…). After this nice picture was shot, I realized I wasn’t quite sure how to handle the egg. I stabbed around and mopped up as much as possible with the toast, but I was left with a lot of shell and uneaten whites.
I will make a second attempt soon, cooking the egg for longer. In the meantime, how do you guys consume your soft boiled eggs? Do you have an actual egg cup and lop the top off with the rest in the shell? Do you somehow peel the squishy egg and put it on top of other things? (Note: I tried to peel under cool running water as per the advice in the book and gave up after mutilating it into what you see in the little dish in the photo.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Foodlab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities. Soft-boiled eggs, it turns out, are clearly a blind spot.
Heradasha
My grandfather made them for me when I was a kid. He lopped of the top of the egg and served with soldiers. Two slices of bread worth of soldiers. And my sisters and I liberally added salt and pepper. After dipping for a while, we’d then use a spoon to scoop out the white, with some yolk, and put it on the remaining soldiers.
Oh and yes. Egg cups. I don’t own any but my grandfather still has many.
wisemonkey101
I scoop them out of the shell and eat on a plate. I’ve pretty much switched to making poached eggs, though.
3 Comments
Well, I not sure where my text went, and I can’t seem to find the edit function for some reason, so here is the text.
Well, apparently this recipe is not foolproof if the fool in the question isn’t quite sure what she wants and picks the wrong cooking time.
I let my egg cook for 5 minutes when what I think I really wanted was 6 minutes. I decided to try my egg with toast soldiers (aren’t they cute? As an American I feel like I missed out by not having the egg and soldiers experience growing up. This probably has something to do with American squeamishness about giving kids runny yolks, but I digress…). After this nice picture was shot, I realized I wasn’t quite sure how to handle the egg. I stabbed around and mopped up as much as possible with the toast, but I was left with a lot of shell and uneaten whites.
I will make a second attempt soon, cooking the egg for longer. In the meantime, how do you guys consume your soft boiled eggs? Do you have an actual egg cup and lop the top off with the rest in the shell? Do you somehow peel the squishy egg and put it on top of other things? (Note: I tried to peel under cool running water as per the advice in the book and gave up after mutilating it into what you see in the little dish in the photo.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Foodlab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities. Soft-boiled eggs, it turns out, are clearly a blind spot.
My grandfather made them for me when I was a kid. He lopped of the top of the egg and served with soldiers. Two slices of bread worth of soldiers. And my sisters and I liberally added salt and pepper. After dipping for a while, we’d then use a spoon to scoop out the white, with some yolk, and put it on the remaining soldiers.
Oh and yes. Egg cups. I don’t own any but my grandfather still has many.
I scoop them out of the shell and eat on a plate. I’ve pretty much switched to making poached eggs, though.