Wednesday, August 1, 2012

Soft boiled eggs

Soft boiled eggs seem hard to make.  In fact they aren't.  My mom has been making them since I was a kid and makes them perfect each time.  She uses the smallest pot in the house, takes an egg or two out from the fridge and puts cold water to cover the eggs and brings the water to a boil.  Then she turns off the heat and lets the egg sit in the pot for another two minutes.  Perfect soft boiled eggs.  She times the whole process and it usually takes 6 minutes.  The secret for homemade soft boiled eggs is you should have your own secret recipe and stick to it.  As a rule of thumb, soft boiled eggs take around 6 minutes to make, depending on the size of the egg and whether they are straight from the fridge or at room temperature.

At the restaurant, we rely on equipment for our soft boiled eggs as we make at least a couple dozen of eggs each time.  The eggs are weighed and the temperature to boil the eggs are set.  We cook our eggs at 96 degrees celsius to ensure the eggs do not crack easily.  Based on the weight of the eggs, we cook the eggs for at least 6 minutes and then the eggs are cooled down and peeled.   It is important the eggs are cooked according to their weight and time.  A 10 second deviation can lead to yolks  either too runny or hard boiled..

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