Scott cooked breakfast the other day and accidentally found the way to the perfect soft boiled (well, steamed) egg. Here is what he did: Place a little water and steamer and eggs in a saucepan, cover with a lid, turn on heat, set timer for 11 minutes. The eggs come out with cooked whites and still soft yolks that are just starting to firm up. (The original instructions were to steam the eggs for 11 minutes, which produce a nearly solid yolk, like this one.)
Why steamed eggs instead of boiled? This was originally something I saw on Alton Brown’s Good Eats. On a practical level it takes less time to heat up the water to steam a pot as opposed to boil enough water to cover eggs. On a subjective level I think the whites turn out more tender when steamed, though this could just be the power of suggestion. In any case it’s officially a lazy persons approved method, at least from this household.
Let’s hear it for sweeties who make breakfast and stumble upon perfection!