The Three-Minute Egg Experiment

I decided for breakfast a soft-cooked egg sounded delicious.  I haven’t made one in years; well come to think of it I don’t think I have ever made one.

All the articles I read made it sound simple.  Bring the water to a boil and submerge the egg; cook exactly 3 minutes, drain and cover with cool water to stop the cooking.

Some recipes said 2 1/2 – 3 1/2 minutes for soft; 5 1/2 – 6 1/2 for medium.   Another suggestion I read was to bring the egg to room temperature first; but the practicality of warming up an egg first thing in the morning as you are getting ready for the day isn’t really feasible.

So, straight from the carton to the gently boiling water I went; I opted for 4 minutes to ensure the whites were cooked.  I wish I’d taken pictures before throwing them away because not only were the whites still quite runny but the shells stuck like crazy!  Would salt or vinegar in the water have helped? I will have to research this a bit further although poaching seems much more appealing to me right now!

I must say my fried eggs were quite tasty for breakfast; maybe not what I intended but if I don’t tell my husband he’ll still think I am an amazingly perfect cook! … let’s just hope he isn’t counting the eggs!

Enjoy ~ Kimberly

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