how do i cook the perfect soft boiled egg. I am very fussy when it comes to eating them and like them to be well done with the yolk being firm but dippy at the same time. I have tried various methods and none seen to yield the correct result - help :)
Eggs continue to cook while in the egg cup waiting for you to cut up your soldiers, I put an egg from the fridge into cold water, bring it to the boil and time exactly 3 mins from boiling point. When I chop the top off I dig into the yolk with a knife to stop the bottom of it cooking and hardening as it is being eaten. Equally if the egg is larger or I've mistimed and it is a bit runny, I put the top back on, leave to stand and it cooks to the right texture. Proper farm free range eggs and toast with lurpack. Yummy.
Eggy-poachy-thingies, as far as I am aware, don't actually poach eggs - I suppose if anything they're steamed, and I believe you have to put a little knob of butter or similar in to stop them sticking, so Lord knows what that makes them. Poaching, by definition, is gentle cooking by immersion in hot liquid.
thank you all very much for your suggestions - i made some eggs today and they were perfect. I put them in cold water, waited until they boiled and then kept them on the boil for 3mins and 20 seconds, they couldn't have turned out better.