Soft boiled eggs

[PandArts]

Originally Posted by DarkNWorn

I love eggs. I love to cook eggs four thousand different ways. But, simple is always better in my book. A nice soft boiled eggs, cooked for about 3 minutes, solid white on the outside and gooey yolk on the inside, is God's gift to mankind. If you want to kick it up a notch, add a drop or two of Sriracha before every bite. It's fantastic. I'd gladly eat a half a dozen eggs every day.

P.S. Bring on the cholesterol.

Do you like eggs?

Soft boiled eggs brings back many fond memories! My father used to make them served with grits and browned butter

I haven't had them since I was a kid

 

[denning]

For those who like poached eggs you don't need a special pan like on the last page. I boil water and reduce it to a simmer, add a little white vinegar (very important, causes the egg to coagulate and hold together), crack an egg in a small dish of some sort (small bowl) and slowly slip it in the water. Let cook for 2-3 minutes and remove. Done.

 

[acidboy]

Originally Posted by DarkNWorn

I want to keep some ducks so I can have balut.

I believe its not as easy to harvest duck eggs for balut. The eggs are collected at a certain age and boiled or steamed or something... I can look it up here if you're really interested.

 

[DNW]

Originally Posted by acidicboy

I believe its not as easy to harvest duck eggs for balut. The eggs are collected at a certain age and boiled or steamed or something... I can look it up here if you're really interested.

I believe 2-3 weeks is the norm. I prefer something closer to 2 weeks, as the 3 weeks or longer ones have very developed embryos. I love to eat it with just a bit of Vietnamese coriander, and a salt-pepper-lime mix. The herb really adds a nice, delicate flavor that removes some of the fleshiness from the balut.

 

[Shakermaker]

I just came back from a metal show and this thread totally made we want to make some soft boiled eggs....so I did of course. So ******* delicious!!!!!!!!!!!!

 

[lee_44106]

I just had Three. Hooray me!

 

[Neo_Version 7]

Does anyone like eating their eggs with ketchup?

Because that's what's up.

 

[lee_44106]

Originally Posted by Neo_Version 7

Does anyone like eating their eggs with ketchup?

Because that's what's up.

Only with scrambled eggs.

It's a habit I picked up back in the days. Large amount of ketchup and a healthy dousing of Tobascco. It's Delicious!

 

[cheessus]

I've made 4 in the past 12 hrs.

 

[lee_44106]

Originally Posted by cheessus

I've made 4 in the past 12 hrs.

Weak.

I ATE 3 in about 12 minutes, including peeling shell.

 

[willy cheesesteak]

Originally Posted by denning

For those who like poached eggs you don't need a special pan like on the last page. I boil water and reduce it to a simmer, add a little white vinegar (very important, causes the egg to coagulate and hold together), crack an egg in a small dish of some sort (small bowl) and slowly slip it in the water. Let cook for 2-3 minutes and remove. Done.
I do this too but I stir the water till its like a vortex, then slowly drop the egg in. Keeps the shape nice and neat. I just had 4 scrambled and 2 sunny side up.

 

[DNW]

Had 2 perfectly fried eggs sunny side up this morning. The white was cooked through, and the yolk perfectly undercooked and creamy. A little cracked pepper, maggi seasoning, and sriracha on top. Some fresh baked bread to dip in the yolk. Delicious! I can eat this breakfast every day.

 

[lee_44106]

I like sunny side up too, but I don't know how to get the white completely cooked and the yolk still runny. Do you guys flip the egg?

 

[DNW]

Originally Posted by lee_44106

I like sunny side up too, but I don't know how to get the white completely cooked and the yolk still runny. Do you guys flip the egg?
No, I don't flip. Then, it'd be over easy eggs. The trick is to continually spread out the white while it cooks. Also, a hot nonstick pan will prevent the egg from sticking and cook the white more quickly. Alternatively, you can drop just a bit of water in the pan a couple of minutes in and put a lid on. Then take it off the heat. This steams the top layer of the white and cook it before the yolk gets cooked.

 

[Spatlese]

Originally Posted by DarkNWorn

Some fresh baked bread to dip in the yolk. Delicious! I can eat this breakfast every day.
+1. No to digress too much but a warm, runny yolk is just a fantastic sauce / condiment. I remember an episode of Cook's Tour when Bourdain visited Australia, and a restaurant served him a fish entree topped with a red wine poached egg (I've never looked up how the chef did this). He cut into the egg and it was just a p0rn effect between the red, white and yolk flowing out.