I know this will seem silly for some, but the point is this: I am 86 years old and recently discovered that I was not sure how to soft boil an egg. I thought it would be a kind gesture to share what I have learned and what I am still a bit uncertain about. I trust there are some readers who may be in the same boat. Granted, we all realize the key step is putting the egg in water in a pot on a stove. But this is where it gets a bit complicated. First, assuming the egg has been in the fridge and you forgot to take it out a while ago, is it OK to put a cold egg in boiling water? Or might it crack, as cold things tend to do when the are suddenly heated. Second, if you want to play it safe and put it in before you boil the water, does the time it takes for the water to start boiling count towards the total recommended cooking time? I like my soft boiled eggs runny but cooked; I hate it when they get hard or even nearly so. One kind web site suggests: “Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. If you’re just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly set, but still spoonable, yolk.” Seems sensible, but I still worry about the fridge-to-pot question. Obviously the best solution it to take the eggs out some time before you can cook it. But, how many cooks can remember to do so, especially if they are in their eighties? Comments welcome.
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