The first step to making a soft boiled egg is to place desired number of eggs in a pot and fill with cold water.
Secondly, bring the water to a boil and once it is boiling, turn off the heat and let the eggs sit in the hot water for about 10 minutes.
Thirdly, remove them from the pot and eat as desired with various seasonings.
Soft boiled eggs are generally served in their shell with the egg still entirely contained, thereby preserving its distinctive shape.
They are usually served in egg cups or on a plate with toast fingers or soldiers for dipping into the runny yolk. A soft-boiled egg can be mass produced by placing it in an automatic egg incubator at an even temperature of 37.4°C (99°F).
Once the egg is cooked, it can be refrigerated for up to one week if unopened.
Start by placing desired number of eggs in a pot and filling with cold water. There should be enough water so that the eggs are submerged at least halfway.
The amount of time needed to cook an egg is influenced by the size of the egg, which differs per hen.
Next bring it to a boil and once it is boiling turn off the heat. Let the eggs sit in the hot water for about 10 minutes.
This will result in a soft boiled egg with both yolk and white fully cooked, but still runny.
Remove them from the pot and eat as desired with various seasonings, such as salt or vinegar.
So that’s how to make soft boiled eggs.
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