Yea my water is at a rolling boil and the eggs are fresh from the refrigerator so they're fairly cold.
I forgot to mention this but I do cook like 6-8 eggs at the same time when cooking so maybe that could be the problem as well
6-8 eggs should be fine. Are you at altitude? High altitudes lower the boiling point of water.
Otherwise, try adding thirty seconds to the length of time you cook them until you get closer to the consistency you want.
Do what designer suggested.
The other thing you could do is put 4 or 5 eggs in. Start pulling one egg at a time after 7 minutes at 30 second intervals.
Put each egg in an ice bath when you pull it to stop the cooking.
Check each egg for doneness.
Record the time and setting on stove. That will tell you how long to boil eggs in the future.
How much water are you using? If you only have a pint or so of water, a half dozen eggs will drop the water temperature much more than if you started with a gallon of water.
I don't really measure my water which is probably something I should be doing. But when I make eggs it's usually 5 millimeters of water above the egg. So just enough water to cover the egg with more leftover to account for water vaporizing
I think the usual recommendation I’ve seen is to cover by an inch (2.5cm). I usually do hard boiled and start cold eggs in cold water so I’m not worried about temp drop so I barely cover them but in your case I’d try adding more water. Maybe add the eggs, add water until deep enough then remove the gas and see how much water is left in your pot so you know for future cooks.
David Chang is an asshole, but his [6:50 soy sauce egg](https://shop.momofuku.com/blogs/recipes/soy-sauce-eggs) basically never fails me.
You can skip the tamari (soy sauce) part and just do the boiling part.
Mostly because he’s a well-known asshole. He treats his kitchen staff like shit. He’s extremely arrogant.
Also the whole thing where his company sent out a bunch of cease and desist letters to small businesses over the term “chili crunch.”
I prefer to poach them for this effect , if you like that rubbery texture then you will need to soft boil , otherwise , poached are more elegant , delicate texture that will be a vessel for all that yolky goodness which is what I am most interested in , the whites are not all that special to me beyond its nutrition really .
i bought an egg steamer from amazon that sits on my counter, so i fill the little cup with water to the line that says 'soft boil', pour the water into the cooker, load up the eggs, plug it in, and walk away. when it's done, it beeps.
i was in the same boat you're in, chasing down cook times and methods and always getting inconsistent results. no longer!
I don’t like super runny yolks but I do like them runny. I put eggs in cold water. Once they come to a boil, I time them for four minutes and take them off and eat them!
What size eggs do you use? Are your eggs room temperature when you put them in the water?
I have my large eggs at room temperature; once water is boiling - I put the eggs in and lower temp so water is still simmering.
6.5 mins is a nice soft boil for me.
I usually put cold egg and a cm of water in a small pot with the lid on, put the stove on full blast. When water boils I set timer for 6 minutes keeping the lid on almost steaming the egg instead of boiling. After 6 minutes, turn off heat, open the lid and shock the eggs with cold tap water. Perfect jammy eggs.
It's simple physics. The amount of time is proportional to the amount of water and the thermal mass of that water. This varies from kitchen to kitchen.
The point is, if it's undercooked then you should add more time. Do you keep doing the same thing over and over? Why would you not try like 90 seconds longer next time?
7 minutes and 12 seconds always works for me, and then immediately into cold water for a couple minutes.
Your time is right, so are you starting with water at a rolling boil and cold eggs? If you're not, that's the change I would make.
Yea my water is at a rolling boil and the eggs are fresh from the refrigerator so they're fairly cold. I forgot to mention this but I do cook like 6-8 eggs at the same time when cooking so maybe that could be the problem as well
Cook your eggs from room temperature not fridge temperature
This is an underrated answer and may solve the problem entirely.
6-8 eggs should be fine. Are you at altitude? High altitudes lower the boiling point of water. Otherwise, try adding thirty seconds to the length of time you cook them until you get closer to the consistency you want.
Alright I'll try doing this thank you. Also I'm close sea level
Do what designer suggested. The other thing you could do is put 4 or 5 eggs in. Start pulling one egg at a time after 7 minutes at 30 second intervals. Put each egg in an ice bath when you pull it to stop the cooking. Check each egg for doneness. Record the time and setting on stove. That will tell you how long to boil eggs in the future.
How much water are you using? If you only have a pint or so of water, a half dozen eggs will drop the water temperature much more than if you started with a gallon of water.
I don't really measure my water which is probably something I should be doing. But when I make eggs it's usually 5 millimeters of water above the egg. So just enough water to cover the egg with more leftover to account for water vaporizing
I think the usual recommendation I’ve seen is to cover by an inch (2.5cm). I usually do hard boiled and start cold eggs in cold water so I’m not worried about temp drop so I barely cover them but in your case I’d try adding more water. Maybe add the eggs, add water until deep enough then remove the gas and see how much water is left in your pot so you know for future cooks.
Thanks for the tip, will do next time I make eggs
David Chang is an asshole, but his [6:50 soy sauce egg](https://shop.momofuku.com/blogs/recipes/soy-sauce-eggs) basically never fails me. You can skip the tamari (soy sauce) part and just do the boiling part.
Ey thanks for the recipe
Why doesn’t Reddit like Chang again? It’s hard to keep up with who we’re supposed to hate.
Mostly because he’s a well-known asshole. He treats his kitchen staff like shit. He’s extremely arrogant. Also the whole thing where his company sent out a bunch of cease and desist letters to small businesses over the term “chili crunch.”
Try 7.5 minutes.
Eggs covered an inch in cold water in a pot, no lid. When it comes to a boil turn it off and set a 6 minute timer.
I prefer to poach them for this effect , if you like that rubbery texture then you will need to soft boil , otherwise , poached are more elegant , delicate texture that will be a vessel for all that yolky goodness which is what I am most interested in , the whites are not all that special to me beyond its nutrition really .
i bought an egg steamer from amazon that sits on my counter, so i fill the little cup with water to the line that says 'soft boil', pour the water into the cooker, load up the eggs, plug it in, and walk away. when it's done, it beeps. i was in the same boat you're in, chasing down cook times and methods and always getting inconsistent results. no longer!
I don’t like super runny yolks but I do like them runny. I put eggs in cold water. Once they come to a boil, I time them for four minutes and take them off and eat them!
What size eggs do you use? Are your eggs room temperature when you put them in the water? I have my large eggs at room temperature; once water is boiling - I put the eggs in and lower temp so water is still simmering. 6.5 mins is a nice soft boil for me.
Id say they're medium sized eggs and they're still cold from the refrigerator when I put them in the water
Try pulling the eggs out from the fridge and let them warm up to room temp beforehand.
Alright I'll try this next time I make eggs thank you
If your eggs are medium, that's the issue. Most recipes are written with large eggs in mind.
[Kenji Lopez perfect boiled eggs ](https://youtu.be/hb0Elaa6gxY?si=SICDZMA04kE0r27c)
I yeet mine into airfryer 14mins @ 145°.
I usually put cold egg and a cm of water in a small pot with the lid on, put the stove on full blast. When water boils I set timer for 6 minutes keeping the lid on almost steaming the egg instead of boiling. After 6 minutes, turn off heat, open the lid and shock the eggs with cold tap water. Perfect jammy eggs.
If you have an air fryer, 9 minutes at 160 Celsius. Easiest soft "boiled" eggs I've ever made.
68 degree sous vide
Put it in a boiling pot and let boil for 7 minutes. Works every time for me.
It's simple physics. The amount of time is proportional to the amount of water and the thermal mass of that water. This varies from kitchen to kitchen. The point is, if it's undercooked then you should add more time. Do you keep doing the same thing over and over? Why would you not try like 90 seconds longer next time?