David J. Marichal and I watched the semi-final of Master Chef Junior last night. May I just say that I love that show and adore those kids? Well, I do. Anyway, the challenge at the start of show was to make a stunning, perfect, soft-boiled egg. The white must be set, the yolk must be runny and the taste, absolutely delicious. All of the marvelous children just overcooked their eggs. (they had to count the time - no clocks or timers). Two of the kids said they made these at home all the time. Um WHAT? Who make soft-boiled eggs at home? Not me. Not ever. Challenge on! The experts say all sorts of different things about how to do this (read the article- craziness) - and it seems the perfect soft yolk is a fluid (ha) concept. Well, we had soft-boiled eggs, salmon and toast for breakfast and my first effort at this egg was pretty good. I like my yolk more runny than the pic in this article, so simmer/steamed my eggs for 5 mins 45 seconds and dunked them in really cold water. We cut off the egg tops and scooped out eggs with just set, not rubbery, whites and classically runny yolks. But they were just warm by the time I got the toast done. Next time, Ill use tap water to stop the cooking. It was fun to eat! Now I need eggs stands and a British accent. thebittenword/thebittenword/2013/02/foolproof-soft-boiled-eggs.html
Posted on: Sat, 02 Nov 2013 15:37:27 +0000
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