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| Me with an egg and my "key." Go Leafs! |
The first time I made soft boiled eggs I decided to wing it. I mean they're just soft boiled eggs right? I should have checked the Gisslen. One egg cracked immediately when I placed it in the water, two of the three were undercooked, and the one that seemed promising was destroyed as I tried to peel the shell. So I broke out Professional Cooking for Canadian Chefs by Wayne Gisslen to see what I did wrong. The method I chose involved bringing a pot of water to a boil, then reducing the heat to a simmer and placing room temperature eggs carefully in. Having the eggs at room temperature makes them less likely to crack when placed in the the boiling water. Cold eggs were my first mistake. A cooking time of 3-4 minutes is also recommended for soft boiled eggs, however I suspect the water temperature dropped when I put the cold eggs into the small pot I was using. Water temperature was my second mistake. I think it was the frustration of the first two mistakes that led me to destroy the final egg because I used the method described in the book for peeling it, under running water while it was still warm. In the end I cooked two more eggs the next day. One for five minutes, the other for six. They turned out great although the six-minute egg may have been closer to the medium-cooked stage.
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| The five-minute egg |
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| The six-minute egg |
I think the method I used would work for large quantities too, as long as you had a large enough pot and a way of getting a lot of eggs in and out at the same time.
I didn't know of any dishes that specifically required soft boiled eggs, so I just put salt and pepper on them and ate them for breakfast with pancakes and sausage. Below is a video of my meal coming together in 40 seconds, and a picture of my final plate (minus half the sausage that I already ate).
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| I know what you're thinking..I put the maple syrup on after I took the picture |
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