I measure from the moment the water starts to boil. 4:30 minutes is a good starting point if you want the yellow to be soft but as mentioned, amount of water, pot, your stove, egg size, it all affects the boiling time quite severely. I wouldn’t add or remove more than 15 seconds either if you want to find that sweet spot because it is definitely not like in the picture. 7-8 minutes is pretty much hard boiled for me, but maybe those are some really fat eggs.
It is. Bring the water to a boil, drop the egg(s).
No. If you throw the eggs in early and have them warm up with the water they’re less likely to crack.
Never ever had this problem. 🤷♂️
When you put the eggs in are they fridge-cold?
Yes, why? Does that help or shmelp?
When the eggs go from fridge cold to boiling hot I would assume that would increase the chances of them cracking once they got the water.
I agree. Maybe it does, but some other factors are perhaps more important. 🤷♂️
But how do you work out how long they should be boiling, especially if you’re after somewhere in the soft boil sweet spot?
I measure from the moment the water starts to boil. 4:30 minutes is a good starting point if you want the yellow to be soft but as mentioned, amount of water, pot, your stove, egg size, it all affects the boiling time quite severely. I wouldn’t add or remove more than 15 seconds either if you want to find that sweet spot because it is definitely not like in the picture. 7-8 minutes is pretty much hard boiled for me, but maybe those are some really fat eggs.
Yeah, but then you have to watch your pot for the moment it starts to boil. It’s easier to just boil the water, drop them in and then set a timer.