Perfect Soft Boiled Eggs: A Simple Guide
I've been trying to eat two eggs every day without fail. I either fry them in sesame oil for a soft-boiled treat or boil them to a soft-boiled perfection, like today. I alternate between the two methods to get my protein fix just the way I like it.
I prefer soft-boiled eggs because I personally find hard-boiled eggs too dry. Actually, I like them a little more cooked than what you see here, but today they turned out a bit undercooked. Still, they're moist and just my style! :)
Ingredients:
* Measurement = Rice spoon (1 = 10ml)
3 eggs (as many as you like)
0.5 tablespoon coarse salt
1 tablespoon vinegar
Water to cover
+ Ice
Instructions:
1. Prepare the eggs in a pot, add water, and start boiling (add salt and vinegar).
Prepare as many eggs as you like. I prepared 3, and they were extra-large size. It's best to use a pot that's not too big, but just the right size.
I added the eggs to a small pot, covered them with water, and added 0.5 tablespoon of coarse salt and 1 tablespoon of vinegar.
Salt and vinegar act as an adhesive if the shells crack, and they also help the shells peel off easily, so I always add them.
Now, close the lid slightly and start boiling! I boiled them on the small burner of my induction cooktop at level 8.
2. Time the boiling once bubbles appear (for soft-boiled eggs).
When bubbles start to appear, set the timer for 6 minutes and 30 seconds and continue boiling on the small burner of the induction cooktop at level 8.
Once it starts to boil vigorously, open the lid and continue boiling.
When about 2 minutes were left, I lowered the heat to level 7 and finished boiling. If I had kept it at level 8, the yolk would have been more cooked, I think.
3. Rinse thoroughly in cold water (add ice water).
Drain the hot water and rinse the eggs thoroughly several times in cold water. Then, fill the pot with plenty of water again and add ice to cool them down.
Even without ice, they might cool down quickly in this weather, but nothing cools them down as quickly as ice!
4. Peel the shells.
After cooling them down, peel the shells. As you can see, they peel off easily and are nice and bouncy! I could feel that they were soft-boiled just from the feel of them.
5. Cut in half (optional).
After peeling all three eggs without any blemishes, I cut them in half. As you can see, the yolks are runny and creamy.
I boiled them for 6 minutes and 30 seconds after bubbles appeared, cooking them for 4 minutes and 30 seconds on the small burner of the induction cooktop at level 8 and then for 2 minutes at level 7.
The cooking time may vary slightly depending on the heat source, so please keep that in mind.
6. Finished (Plating).
You can eat them as they are, but I cut all three soft-boiled eggs in half to show how well they were cooked.
Even though I boiled them for the same amount of time, the smaller egg seemed more cooked.
They're great with a little salt, or you can add sesame oil for an extra nutty flavor. It's a perfect nutritious snack.
I eat two eggs a day to get my protein. This is how I enjoy them. The moist and creamy combination is always amazing! ^^
Source :https://blog.naver.com/psy9133/224074703961
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