Materials for Soft Scrambled Eggs:
- Cold Water in Bowl / Ice Bath (we did’t use an ice bath as our broken fridge no longer makes ice)
Goal for Soft Scrambled Eggs
Texture: Light and Squishy with a runny yolk for soft boiled eggs. Firm but not a brick with yolks soft but not pasty for hard boiled eggs.
Color: Vibrant orange yolk for soft boiled eggs. Bright yellow yolks, avoiding a green outer layer on the yolk for a hard boiled eggs.
Flavor: Loads of richness from the runny yolk. More mild in flavor than the Soft Boiled.
Guide for Boiled Eggs:
- Place your eggs in your pot and cover with water, place on a stove on high
- Once the water is boiling start your timer.
- Carlienne’s Way: We do 4 minutes for a soft boil and 9.5 minutes for a Hard boil. Your pot and stove strength may be different from mine. My induction stove boils water fairly fast and the use of a cold water bath doesn’t stop the cooking process as fast as an ice bath. With that in mind, adjust accordingly!
- When timer goes off, remove from boiling water and place into your cold bath or ice bath.
- Once its cool enough to touch. Crack the eggs all around and start to peel them.
- Pro Tip: Crack the soft boiled eggs gently, after you peeled the first couple pieces dip it back into the water. I like to think this helps give me a cleaner peeled egg.. sometimes.. most of the time.. I have no idea if it translates to anything but to me it does!
Try Boiled Eggs With:
- Soft boiled eggs in soup and stew dishes
- Soft boiled eggs or hard boiled eggs on top of a salad
- Hard boiled eggs sliced in a sandwich
- Hard boiled eggs with a tomato sauce