Soft-Boiled Eggs
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By Appears in Cook's Illustrated January/February 2013, America's Test Kitchen TV
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.
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WHY THIS RECIPE WORKS
Traditional methods for making soft-boiled 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, whic...
