The perfect soft-boiled egg…why is it so hard to achieve? I like a soft-boiled egg–set whites, slightly firm yolk with a bit of runny right in the middle–on toasted brioche, but it’s a struggle to get it right (especially before my first cup of coffee). Sometimes the yolk is too runny, other times the white hasn’t set: despite using the same pot, the same level of heat, and the same timing. Oh, sure, hard-boiled is easy, but a soft-boiled orb straddling the line between liquid and solid is a challenge.
Or it WAS a challenge, before I acquired a handy-dandy, $6 drop-in-the-pot egg timer. The heat-sensitive plastic chunk changes colors from red to black, showing the egg’s progress from liquid to solid. Hallulejah! I can use any pot, any temperature, any egg and be assured of semiliquidity.
(Please don’t tell me that boiling a hunk of plastic is a bad idea. I figure that the eggshell is a sturdy, protective barrier against anything leaching out of the plastic timer.)