Just put the eggs in a small pan, cover with water, turn heat to high. The moment it hits a real boil, immediately cover and remove from heat. Set a timer for 14 minutes for hard-boiled, 12 minutes for softer. When the timer goes off, drain the hot water, cover with cold water and gently swirl the water for about 30 seconds, then remove eggs from the water.
The retained heat cooks the eggs perfectly whether straight from the refrigerator or at room temperature. Boiling the eggs for any amount of time can easily overcook the eggs or risk green-rimmed yolks. This is to the "Anonymous" know-it-all who stated it's just a soft boiled egg, not rocket science, you obviously don't know your cooking terms. The whole reason for this recipe is that the difference between heat and 30 seconds can change this from being too underdone to God forbid, hard-boiled.
That being said, this has a lot to do with your stove, how much water and eggs you are cooking. I found rapidly boiling water for 7 minutes works to my liking. Worked perfectly for me. Took the eggs straight out of the fridge, boiled my water, then put the eggs to boil for 6. Super easy straight forward. Eggs came out exact as described. Was jammy texture and not runny like a soft boiled. Turned out perfect! I actually have a question. I love eggs, especially Jammy eggs like these. I was fortunate to get some duck eggs that are far larger.
Perhaps they would be considered jumbo. Serves: 1. Prep Time: 5 min. Cook Time: 3 min. Nutrition Facts Calories Saturated Fat 3 g. Trans Fat 0 g. Sodium mg. Protein 12 g. Leave a comment below and share a picture on Instagram with the hashtag thepetitecook! The information shown is an estimate provided by an online nutrition calculator. Just a little something to add, if you soft boil the eggs, peel them submerged in the bowl of cold water, helps separate the egg shell from the flesh easily, keeps it all in one place to collect rather than bouncing around the kitchen and easier to brush off smaller fragments of shell.
My egg was delicious. A little sprinkle of salt and it was a satisfying late night snack. My kids all love these eggs for breakfast before school. Yum yum yum x. I made it success. Thanks for your share! So easy and very delicious. Thank you for sharing the recipe!
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Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest Twitter. The perfect runny egg should have a creamy but firm white and a melt-in-your-mouth creamy yolk. Instructions It takes less than 5 minutes to make your eggs just right for scooping them gracefully from their shell with a spoon, or directly with warm toasted bread. It really doesn't get easier than this!
Place one or more eggs into a pot of lightly boiling water. Let it gently simmer for a few minutes. Remove them with a slotted spoon, and place them in cold water to cool them down, and BAAM, you're done! The consistency is similar to poached eggs, with firm but soft egg whites and gooey yolk. Cooking time I know from experience it can take a lot of wrong-guessing to reach the perfect result.
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