On Mon, 23 Mar 2009 19:25:05 -0600, Puester >
wrote:

>James wrote:
>> It's much harder than hard boiled eggs. Boiled a dozen eggs, 2 at a
>> time. 2 were too undercooked. The rest were from a little to way
>> overcooked.
>>
>> If I want runny eggs I'm just going to fry them.
>
>
>Poached eggs are a lot easier because you can see both yolk
>and white as they cook. I cook mine in a small stainless
>mise-en-place bowl (sprayed with Pam) in a saucepan with
>about an inch of water in it. When the white is firm
>enough, I slide the whole egg out of the bowl into the water
>and watch carefully for the white to finish. Usually the
>yolk is still liquid when I remove the egg from the water.
>
>I've never had any luck with dropping the raw egg into a
>vortex in the water. The white always spreads all over the
>place.

I can't do that either - just doesn't work. Also, if you wanted to
cook more than one egg... how would you do it?
>
>gloria p

Soft boiled eggs... extra large: boil from 5 to 6 minutes. I do mine
for 5 minutes and they're perfect. Hubby does his for 6 minutes and
they are as perfect as mine. I can't tell you what the difference is,
most likely heat. It takes a couple of tries. After that you'll know
what heat to use and how long it takes to make the perfect soft boiled
egg for your taste.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West