I've made thousands (probably tens of thousands) 7 min soft boiled eggs in a previous life so here's how to do it flawlessly everytime
Tip 1 : add a splash of vinegar and a generous amount of salt to your boiling water, will make the eggs easier to peel
Tip 2 : Once the pot hits a boil, drop the eggs in gently with a spoon. Egg temperature doesn't matter but the colder they are, the more fragile they are against the boil, so fridge cold eggs you need to be extra gentle dropping them in
Tip 3 : while the eggs are boiling (honestly think anything between 6-8 min boil is legit) prepare an ice bath for the eggs. Hot eggs peel piss poor and they'll continue cooking without the ice to shock them.
Tip 4 : wait at least long enough for the eggs to be cool to the touch. I crack the bottom with a gentle tap on the counter, then peel under the sink with lightly running cold water to help remove shell fragments.
Tip 5 : instant Ramen always pairs nicely with Icehouse. The 2025 Circle K collection hits all the right pairing notes (as it rained a lot that year) and ellicits notes of animal feed corn and basement floor
by dbumba
Dining and Cooking