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We here at Fondue Voodoo are always in a quest for the perfect egg. Previously we have given you what we consider the perfect poached egg and today we aim to bring you the perfect soft boiled egg.
This method comes from Cooks Illustrated. It is simple and has become our go to egg method (even surpassing our once pedestal poached method).
All you do is bring about 1 cm (1/2 inch) of water to a boil. Once you have a rolling boil gently add in cold eggs and continue to maintain a rolling boil for exactly 6 minutes. As soon as the 6 minutes have elapsed remove the eggs and transfer to a cold water bath for about 1 minute. You can then peel the eggs and immediately serve.
The trick to the success is the half boil half steam method which reduces the temperature variability allowing this recipe work every time regardless of whether you are using 1 or 6 eggs. We can confirm that it has worked perfectly in different kitchens, different stoves and pots as well as any number of eggs.
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