Beginner's Box: Do the soft boil

Jim Hillibish

It’s easy to cook classic soft-boiled eggs, also known as poached. We’re looking for runny yolks surrounded by lightly cooked whites.

Be sure to start with room-temperature eggs with no cracks. Boil water, then off heat, add the eggs, cover and time about three to five minutes.

Everyone has a preference for these, so you’ll need to experiment a little on the timing.

Serve on an egg stand or in anything that keeps the egg upright. A shotglass works well. Tap the top and remove. Dig out the insides with your spoon.

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