The folks from America’s Test Kitchen worked 6 weeks straight and cooked around 1,000 eggs before they finally developed this never-fail method for cooking soft-boiled eggs. Previously, the main problem encountered when cooking soft-boiled eggs was that the results were pretty unpredictable; in other words, it would be hard to know for certain if your egg would turn out undercooked or overcooked.
• Large eggs
• A cooking timer
• A pot
• Egg cups
• An egg topper
• Salt & pepper
The problem: The water temperature cools down with each new egg that is added to the pot, but it’s necessary to keep the water at a steady boil.
The solution: The chefs at America’s Test Kitchen were able to keep the temperature constant by cooking the eggs with steam rather water. And as an added bonus, the eggs were also less likely to crack when steam cooked.
• Fill the pot with only 1/2 inch of water.
• Bring the water to a full boil and add your eggs.
• Place the lid back on the pot.
• Set your timer to cook the eggs for 6.5 minutes.NOTE: It’s important to use large eggs that are cool/straight from the fridge. The cooking time might vary if the size of the eggs is different. Also, make sure to check for cracks in your eggs before you add them to the pot.
When the timer goes off, take the pot to the sink and run the eggs under cold water for 30 seconds.
• Add seasonings such as salt and pepper.
Your eggs should be perfect, with whites completely cooked and warm yolks.
A big problem the chefs encountered when developing this recipe was that the egg whites cooked at a different temperature than yolks: The whites cook through at 180 degrees and the yolks start to solidify at 158 degrees. This is the main reason why getting an even cook by using steam instead of water is so important. The steam has more reserved energy to keep the temperature constant than the water, which is why adding several cold eggs at a time won’t affect the boil as much.