Whenever I was sick, as a kid, my Mom would make me soft-boiled eggs.
It’s actually a pretty sweet memory. Ya gotta love when Mom takes care of you. Although, my Mom was a nurse – so the minute your high temp was gone, you were tossed back in school. (She was also the pull-the-band-aid-quick kinda Mom. I just hope I got some of her immense strength.)
Recently, I’d been trying to perfect the soft-boiled egg. For some reason my old “boil for 4 minutes” routine was becoming quite inconsistent. But today, I felt a bit of AHHH.
Today’s attempt was first boiling the water. Then setting the two eggs in the water. Lowering the boil to about 4-5 on the burner. I let them soft boil for 6:40. And, well, got some perfection. I’d guess seven minutes for four eggs. I’ve also heard if you have more than four eggs, you need to do batches because these soft-boilers are sensitive!
You take the eggs out and rinse with cold water for a bit. Use the wider end of the egg to tap and peel. Add some salt & peppa. These were de-lush for sure! Miss you, Mom!