I was watching America’s Test Kitchen and heard Christopher Kimball say that they they went though more than a thousand eggs to develop their foolproof soft boiled egg method.
That’s right – more than a thousand eggs!
Their method does work! You take fridge cold eggs, put them in less than an inch of boiling water, cover the pot and mainly steam for 6 minutes. The yolk is runny and the whites are set. Even better, the method works with up to six eggs at a time because you’re more steaming than boiling, so the introduction of the eggs doesn’t impact the temperature of the water.
As you can see from the picture, I enjoy mine in a bowl with torn up toast and pieces of bacon but these work perfectly well in an egg cup, too.