Perfect Soft-Boiled Eggs

I love a soft-boiled egg for my breakfast, but can never seem to get the consistency right. I’ve always done the ‘3 minutes + 20 seconds from when the water starts boiling’ thing.

This is all wrong, apparently. I should:

  • Simmer 3.5 litres cold water (seems like a crazy amount!)
  • Turn down the heat to the point that it’s barely moving
  • Put in the egg carefully
  • Leave for 6 minutes

via Serious Eats

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