View allAll Photos Tagged softboiledegg
Breakfast bowl of oatmeal, honey, butter and blueberries with coffee and soft boiled eggs on a rustic table with a spoon and dish towel
The mock food display during The Nanyang Breakfast Club at Westgate Mall by Singapore Chinese Culture Centre.
Boiled for 2 hours at 65°C in my improvised Roner. Egg white very runny (but tasty!) and the yolk waxy all the way through.
Read all (and I mean all!) about softboiling eggs at what temperature and for what time at: khymos blog
Soft boiled egg from dad's chicken.
Steeped in boiling water for 9 minutes to just thicken the egg yolk, but still oozy. Next time, maybe 7 or 8 minutes will do.
Simplicity and Clarity. A simple #softboiledegg that Alice made this morning. Bring cold water to a boil, wait one minute, turn off, add cold water to cool down the egg. Add freshly #crackedblackpepper, #seasalt & #extravirginoliveoil infused with lemon. #organiceggs Flavors are delicious and vivid. (Photo by Wilfred Wong, March 15, 2018, San Francisco, CA)
Brekkie @ "Chin Mee Chin Confectionary".
Old school; VERY old school. The last of the Mohicans old school.
Served as toasted buns rather than slices of bread, paired with the shop's luscious and indulgent signature kaya, this humble Hainanese style breakfast packed the crowds in, including the Millennials generation.
The only imperfection - one of my soft-boiled eggs was overdone, bordering on hard-boiled but all is forgiven with the thick silky coffee and crunchy kaya laden toasts.
soft-boiled eggs can be very tricky to make. Here is the method which I found easiest:
(use room-temperature eggs)
1. Fill a three quart pot with water (there must be enough water so that the level of the water will be at least an inch above the eggs) and place it on the stovetop to boil.
2. Once the water is boiling, pierce the end of each egg with a small safety pin or straight pin to make a teeny hole, then carefully lower the eggs into the boiling water with a spaghetti scoop/spoon.
3. The timing of the cooking depends on the results that you desire. If you want the yolks completely runny, then time the eggs for 5 minutes. If you like the yolks a bit more gelled and want to be sure that the whites aren't at all runny, then time them for 5 minutes and 15 seconds (I use a Lux brand digital timer).
4. As soon as the eggs are finished cooking, immediately remove each from the water with the spaghetti scoop/spoon and place them in a dish while you work on quickly peeling each one. Take each egg seperately and hold it under cold tap water for a few seconds (just long enough to cool the shells so that you can hold the eggs without burning your hand) then gently crack each egg on the counter top and gently roll it or tap it on each side to crack the shell all around the entire egg. After that, hold it under tap water once again to try to get some water under the cracked shell to ease the separation of the shell from the egg, then start picking open a section of the shell. The egg's membrane should have stuck to the shell (with this cooking method) allowing the egg to easily slip out of the shell. If you wish, you can rinse each peeled egg again with warm tap water just be sure you've cleaned off every speck of shell.
*I've found that organic eggs work best, as it seems that organic eggs have thicker shells and are less likely to get a cracked shell when cooking them. I use large size eggs.
**The egg in the photo above has it's shell completely removed (I know the size of the photo makes it hard to tell that).
traditionally sukiyaki is eaten straight from the pot served over a portable burner or hot plate at table. you fish the goodies (thinly-sliced beef, veggies, tofu, etc) from the pot and dip them into your "sauce" of raw egg. since DD is a little leery of this (even with uber-fresh eggs from the farmer's market), I compromised and made these soft-boiled eggs instead.
So I was fiddling with the soy sauce dispenser (you have to put at least a teaspoon in the eggs for flavor), but I couldn't get the liquid to come out. The waitress was kind enough to help me, but ended up putting more soy sauce than I like.
To make matters worse, I soft of smooshed the eggs, creating a gooey black mess which was too unappetizing to eat.
Butter, lemon zest, and seaweed - a match made in heaven! This seaweed butter adds a touch of sea to fish and sea fruit, but it also goes well with meats and vegetables. Or simply spread on warm toast or crusty bread.
Ingredients: 80g churned butter, a handful of dulse and nori, juice of a 1/4 lemon, zest of 1/2 a lemon and a big pinch of fleur de sel
Toast nori and dulse flakes in a pan without fat until crispy dry. Take off from the heat, let cool, and pulverize, using first your hands and then pestle and mortar. Warm butter to room temperature. Fold in all ingredients - seaweed, salt, lemon juice and zest. Store in the fridge.