Karel-Proof Soft-Boiled Eggs
I love soft-boiled eggs, but never make them because they never turn out right. Today, I tried America's Test Kitchen's version, which claims to be fool-proof, and I can attest that they've got it down. Of the 4 eggs I cooked this morning, all were consistent-- the whites were set and the yolks were custardy. ATK removed the variables by "boiling" the eggs in steam, which keeps a constant temperature and is unaffected by how many eggs are in the pot. The recipe is:
Bring 1/2 inch of water to boil in a medium pan.
Place as many large or XL eggs in the pan as you like (or use a steamer basket).
Cover and cook for 6.5 minutes.
Run cold water into the pan for 30 seconds.
Serve with your favorite tube of Swede fish spawn paste.
That's it. The timing works whether you use L or XL eggs, and whether you make 1 or 8 of them. The one thing I'll probably do differently next time is spend a little less time cooling the eggs, and instead serve them right away. We both wished the eggs were a little warmer when they were on the table.
Bring 1/2 inch of water to boil in a medium pan.
Place as many large or XL eggs in the pan as you like (or use a steamer basket).
Cover and cook for 6.5 minutes.
Run cold water into the pan for 30 seconds.
Serve with your favorite tube of Swede fish spawn paste.
That's it. The timing works whether you use L or XL eggs, and whether you make 1 or 8 of them. The one thing I'll probably do differently next time is spend a little less time cooling the eggs, and instead serve them right away. We both wished the eggs were a little warmer when they were on the table.
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