To ask how to soft boil eggs. Yes. Really.

[Pusheenicorn]

DP always has and always will cook eggs. He has some magical perfect egg cooking talent that has passed me by.

I don't know why, despite following instructions online, No matter what types of egg I try to make... fried, scrambled, boiled, poached... it goes horribly wrong.

DP has selfishly gone away for work and I want nice dippy eggs and buttery toast for my tea.

Please tell me how to get them perfect please!!!!

Weirdly ... I'm excellent at cooking more complicated meals.

www.bbcgoodfood.com/howto/guide/how-boil-egg-perfectly

Perfect eggs everytime, no matter what kind you go for. This is my go to page now

Who keeps eggs in the fridge??

If you buy them from the grocery here in the US, you have to. But I buy mine from a friend with chickens, so mine live on the counter.

Another vote for the colour changing egg timer for next time. I can wander off and do something else and they are perfect every time.

Large eggs straight from fridge into pan of boiling water with a pinch of salt, 4 min 25 seconds (yes I’m that fussy about my soft boiled eggs lol)

Takes 5 minutes from the fridge into boiling water.

Any less and the white is runny

Open quickly if it's a smallish egg, can leave for longer (put butter and marmite on toast) if it's a larger one.

This is my lunch every day. I've got it down to a tee now.

Oh and put bread on to toast at 3 mins to go.

KarrisWhite Lieterally everyone I know.

*literally

Hmmm. Slightly more successful than previous attempts

I did 4 mins 20 seconds and the yolk was still a bit too runny... DP can get it like... almost like cream. But it filled a hole and hopefully I won't get salmonella.

Fruitless bread doesn't make good soldiers though. Not enough substance for dipping.

Crustless

Not sure where fruitless came from

I second a colour changing in the pan timer. I suck at eggs without it. It even lets you decide how soft you want it!

Small pan, medium eggs, room temperature

Boil water in pan to rapid boil
Lower eggs in with a slotted spoon (or my personal favourite, the spaghetti server spoon thingy)
Bring back to rapid boil
Time 5 minutes
Remove eggs immediately, run under cold tap, break shell and peel running under cold water.
Return to hot water in pan (off heat) whilst you butter your toast.

Perfect eggs, runny yolks, no snotty whites.

I've started buying duck eggs from the farm shop, how long do you cook those for if you want them runny?

I did 4 mins 20 seconds and the yolk was still a bit too runny
If you do it the way I posted you can get the yolk to the exact temperature that you want.

www.deliaonline.com/recipes/main-ingredient/egg-recipes/soft-boiled-eggs

First of all have a small saucepan (or the right sized saucepan depending on how many eggs you need) filled with enough water to cover the eggs by about 1cm.

Bring it up to the boil and when large bubbles are breaking on the surface quickly but gently lower the eggs (from room temperature) into the water, one at a time, using a tablespoon. Now switch the timer on and give the eggs exactly 1 minute's simmering time.

Then remove the pan from the heat, put a lid on it and set the timer again, giving the following timings:

6 minutes will produce a soft, fairly liquid yolk and a white that is just set but still quite wobbly.

7 minutes will produce a firmer more creamy yolk with a white that is completely set.

Never fails.