We’ve all been there – wasting eggs because we over- or under-boiled them. It’s so hard to get a soft-boiled egg to come out exactly like we want it to in one try. Use the methods in this video to make a perfect egg, every time!
Common mistakes to avoid when cooking a soft-boiled egg
Here are a few common mistakes people make that ruin their soft-boiled egg:
- Covering the pot with a lid. Keep it uncovered and stir them around to cook evenly.
- Covering less than ~2/3 of the eggs. You want to make sure you cook the whole thing!
- Not boiling the water before adding the eggs. Starting in cold water will hard boil them.
- Using cold, refrigerated eggs. Use room temperature eggs! Eggs in the fridge will need longer to cook.
- Not cooling the egg in ice water. This part is important to keep the egg from cooking itself.
Tips to make it easier to enjoy a soft-boiled egg
- Skip the peeling. You can just cut the top off and eat out of the shell with a spoon!
- Blow into the egg to remove the shell. Poke a hole in the top of the egg with a toothpick and blow into it or run water into it to remove the shell more easily.
- No egg cup? Use rice! Pouring some rice in a small bowl will allow you to rest the egg upright in the rice so it won’t fall over.
Keep in mind that you don’t need to marinade the eggs or add any seasoning if you don’t want the Japanese style. The cooking process will still be the same!
(HD) RECIPE: Japanese Soft Boiled Egg | YouTube via food4444lyfe™
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