Soft boiling Egg at home

Cooking water boiled eggs is generally a matter of time carefully and not too hot. It can be hit or miss, so that the people of United States Test Kitchen wanted a more reproducible method that worked every time. The secret? Way less water than you do about a half inch, max.

The video above is a little long, but the process is explained. Because the beauty of a white boiled egg yolk is firm but soft, be careful with the temperature. The white part of a batch of eggs to 180 degrees F (82 degrees C), while yellow is cooked if you get beyond 158 degrees F (70 degrees C). Seems like a catch 22, but the solution is to use instead of just half an inch of water (which quickly boil you add cold for her eggs) boil in a covered pot, and leave most of the rest eggs in the steam exiting the water, which is about 212 degrees F (100 degrees C). This allows the eggs cook very quickly without giving the whole time yellow.

You want to use, large cold eggs and the recipe will work for two, six, however many eggs you want to cook. six minutes and a half on the half inch of water, and that’s all there is to it. Hit the video above to see the whole system works, and listen to a scientific description of how the process works.

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