8 minutes | Back to fashion soon enough

Two perfectly soft boiled eggs (perfect by my standards, at least) thanks to Erk's kind instructions. Great fun on a Monday morning!



Try it yourself:

-Bring egg to room temperature (you can force this by giving it a warm-water bath).
-Bring water to a light boil.
-Poke a tiny neat hole in one end of the egg (I use a pin which I keep in the kitchen just for this purpose. You could also use a proper cake tester if, unlike me, you have such a thing).
-Ease egg into boiling water.
-Boil for 9-10 minutes. Boil longer (12-13 min.) if the velvety center of my perfectly hardboiled egg doesn't appeal to you. For a soft boiled or particularly velvety yolk, opt for 7 or 8 minutes.
-Spoon egg out of the hot water and drop it into an ice-water bath. This prevents the outside of the yolk from turning gray.