It is British Egg Week (5th-11th October 2009) and did you know that a recent survey found that 17% of those surveyed struggle to boil an egg.
A soft boiled egg has a firm white and runny yolk. Soft Boiled Eggs can be cooked in a number of ways.
You can plunge the eggs (still in their shells) into a pan of fast boiling water and cook according to taste and size of eggs. One tip is don’t boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack.
For standard hen eggs:
3 minutes = very soft,
3.5 minutes = soft,
4 minutes = medium hard or
4.5 minutes = firm.
A small/medium egg soft-cooked yolk 3 minutes.
A large egg soft-cooked yolk 4 to 5 minutes.
An extra large egg soft-cooked yolk 5 minutes.
When cooked, put into egg cups and cut the top off the eggs.
Serve with a little salt and toasted bread cut into thin slices (soldiers).
A second way to cook soft boiled eggs is to cover the eggs (still in their shells) with cold water and bring slowly to the boil. The moment the water boils remove from the heat. Put into egg cups and cut the top off the eggs.
You can soft boil hen eggs, guinea fowl eggs, duck eggs and quail eggs. They all need different amounts of times to soft boil.
Quail eggs take about 1 to 1.5 minutes to soft boil.
Guinea fowl eggs take about 3 to 3.5 minutes to soft boil.
Duck eggs take about 4 to 5 minutes to soft boil.