Soft-boiled eggs. How do you do it?

I can't find an image anything like my bunny eggcup.

But there are some great ones.

(So I'm talking to MYSELF here? I don't care!!! Sobs...)

I'm here wabbit.

could you do me a favor, and make that second picture just a little bit larger, I'm having trouble seeing it...

The camera put on 230 kilos.

I'm more a poached egg girl these day, Deb.

But please do continue!

Tell us everything you know about soft boiled eggs!!!!

i had a beatrix potter egg cup.

mine was a hand-painted wooden mouse egg cup
it could easily have come from this collection



now I've got an odd assortment of egg cups in the cupboard - some carved and painted Russian wood ones - pressed glass ones shaped like chickens ... that sort of thing. haven't used one in probably 5 or 6 years at least.

Love 'em! Which character?

Awwwwwwww.....

Poached eggs on toast. Yummmm!

I put my eggs into cold, salted water.

I bring them to the boil for three minutes.

Lop off their little ends, and eat 'em with toast soldiers, salt and freshly ground pepper.

Mmmmmmmmmmmmmmmmmmmmmm.

But I hardly ever do it! Probably because I hardly eat bread. Bought some this weekend because it's cheap and filling.

I mostly have them when I go out for breakfast, Deb. (My poaching technique is not the best! ) Love em with spinach, or lightly fried mushrooms on toast. Oh yum! I want some now!

Tried 'em with smoked salmon?

• Big end.
  
  
• Regular toasted wheat soldiers.
  
  
• Four minutes at sea height. Longer at higher altitudes to compensate at the lower temperatures at which water boils. I even used to have a table for the conversion somewhere.
  
  
• I'm generally not of the organic persuasion, but I use "certified humane" eggs to avoid reasonably-avoidable animal suffering.
  
  
• No color preference. I'm not a racist, not even when it comes to eggs.
  
  
• Egg mugs? Mine never resurfaced after I packed them into my boxes for America. Because I'm too lazy to buy new ones, I currently use my espresso cups. The old ones had shapes more or less like these ones, but had a blue-and-green pattern on white porcelain.
  
  

BIG END?

A heretic!!!


You like 'em nearly hard. Don't your soldiers break on the egg?

Yes!

Yum!

Big enders made a more stable fit within the mugs at my parents house. When I left, it was a habit.

My soldiers don't break on the yolks, but would break if I tried to dig out the whites with them. And I have to make a slight correction. I cooked my eggs for four minutes in Munich, which is 500m high. In Joisey it's more like 3.5 minutes.

Sorry...I meant which end do you cut?

If the eggs' big bottoms are in the cup, you must break them at the small end...in which case you are NOT a heretic...and I no longer have to kill you!

I have to laugh at your careful timing! It's a bit like Rob's fork economy.

Deb, a thread on soft-boiled or poached eggs calls to me from anywhere on the planet. They are perfect "comfort" foods.

Dys is much better than I at cooking soft-boiled eggs. The altitude here is around 5,000 ft, which means that water boils at 203%. The normal (sea level) temperature is 212%, making cooking time longer. I seldom get it just right.

At altitudes over 7,000 ft., my question would be, "How would you like your scrambled eggs?" Forget about stews at that altitude, a pressure cooker is vital.

Love the egg cups. My granny had one just for me when we visited--a very special time. Now, we just crack the egg directly on a piece of toast; crude but still yummy.

No, it was the small ends that made a better fit with my parents' egg mugs, causing me to cut eggs at the thick ends. (Maybe eggs got bigger over the decades?) Come to think about it, there was also the issue of spoons being relatively big. Cutting the thin end would require a deep cut, one that would sting into the yolk and make it overflow.

So you will have to burn me at the stake after all -- but not for more than 4 minutes! You don't want me too well-done. (Probably another topic.)

Gasp. Directly on to the TOAST?????

Don't you high folk just put salt in the water? Makes it bile at a higher temperature again!

That's fascinating about the necessity of a pressure cooker.

You know, sometimes I want an egg coddler.