Soft-Cooked Eggs with Salad
Why This Recipe Works
Traditional methods for making soft-cooked eggs are hit or miss. We wanted one that delivered a set white and a fluid yolk every time. Calling for fridge-cold eggs and boiling water has two advantages: It reduces temperature variables, which makes the recipe more foolproof, and it provides the steepest temperature gradient, which ensures that the yolk at the center stays fluid while the white cooks through. Using only ½ inch of boiling water instead of several cups to cook the eggs means that the recipe takes less time and energy from start to finish. Because of the curved shape of the eggs, they actually have very little contact with the water so they do not lower the temperature when they go into the saucepan. This means that you can use the same timing for anywhere from one to four eggs without altering the consistency of the finished product.