/ck/ - Food & Cooking

I make batches of 10 soft boiled eggs regularly and eat 3 a day. I like them just plain, but you can also do sauces and such or add them to soups and other dishes. Soy sauce with balsamic vinegar is a good one to try. You can set them on top of a shot glass on top of a small plate, crack the top with a spoon and peel away that top portion, leaving the shell intact on the bottom like a little bowl. Then take your first bite with the spoon to reveal the creamy yolk and drizzle a bit of sauce over top. You'll want to use a smaller spoon if you have one.

To make them, boil a pan of enough water to submerge the eggs completely, turn heat down to medium, use a slotted spoon to CAREFULLY set the eggs down on the bottom (touch the spoon to the bottom of the pan and slide it out from underneath the egg so the drop is minimal), set a timer for ~6 minutes (you can try doing 10 or 20 seconds less for slightly runnier yolk), fill a large bowl with cold tap water (I never need a proper icebath), and when the timer hits transfer the eggs to the bowl of water. I sometimes set the bowl in the sink and run more water over the bowl so it's overflowing to keep the temperature dropped. Let them rest maybe 5 to 10 mins, then put the eggs into Tupperware and you can store in fridge. It is up to you if you want to pre peel them, but note that if you do they will reek. The shell keeps the scent trapped til you eat.

Anyway, having soft boiled eggs on hand is very nice and isn't a lot of work. Fast too. I've never tried more than 10 at a time, but you might be able to just do a full dozen. Have fun anon.

>half absinth
>half mint liqueur
>mfw

chicken tendies tbqh fam

>>5733649
can I get your autograph