Boiled Egg Help Urgent Before My Head Explodes

[ukanonymous]

I am making breakfast for 4 tomorrow and need to know how to cook boiled eggs very slightly soft on the inside so we can dip soldiers in. Please note I will be putting them in the water when the water is boiling (that is an important factor).
Also what is the best way to cook the soldier's so there is butter on and they are still nice and firm for dipping in the softie egg.

I only have 1 attempt at this ladies and gentlemen so please give me your experience written in a bomb proof paragraph ;)

[ummmm]

You don't have to cut out carbs completely. Just cut down on them.

[jourdain2]

You don't have to do without all your carbs! In fact I think it's unhealthy to try to do so. In the same vein, I know that salt is not good for you, but there is no way I can eat either boiled eggs or tomatoes without salt so I sprinkle a few grains on very carefully. I never cook veg. in salt water, or add salt to most dishes - so I think it's forgiveable. Stress caused by doing without is probably worse for me. :)

[Stargazer]

I have found that the fresher the egg, the longer time it needs. I always use eggs that are newly laid or only a few days old at most. They must be at room temperature before putting them into boiling water. If they have been stored in the fridge I lay them in a bowl of warm water for a while before cooking. I use a small saucepan with enough boiling water to cover the egg(s) completely. I lower them in carefully and slowly using a large spoon and time them for an exact six minutes using a kitchen timer and remove them immediately it pings. I then smash the shell all over the top of it after placing it in an egg cup. These eggs are perfect wth no slippery or wobbly whites and the yoke soft in the middle and slightly firmer nearer the white. This is for very newly laid eggs and I would't do them any other way.
Now please will someone tell me how to do perfect poached eggs.

[ummmm]

Stargazer...I don't have a problem with poached eggs so....

Bring a pan of water to the boil. Crack the egg into a ramekin (or something similar) once the water is boiling turn the heat right down and carefully tip the egg in as close to the water as you can. I then turn the heat back up briefly so the egg is lifted off the bottom of the pan...and then simmer. When ready I turn them out onto jay clothes.

Alternatively a foolproof way is to use clingfilm. Line a ramekin with clingfilm with lots spare, give it a tiny amount of oil, crack the egg in and then twist the clingfilm down so it's a nice ball shape, tie a knot in it and pop in boiling water. This way it's easy to check. When ready just snip below the knot and turn out onto toast.

I hope that makes sense :-)

[ummmm]

That should say 'brush' it with a tiny amount of oil.

[Stargazer]

Thanks Ummmm. I will have another go.