



Using the method described in



Using the method described in Recipe File: Soft Boiled Eggs where the water is brought to a boil, pot moved off the heat source, refrigerated large eggs placed into the water, lid replaced, and eggs shocked in ice water after a set duration of time, I tested various amounts of time spent in the just boiling water. After 2 minutes: The thin albumen (egg white closest to the shell) has turned white and is semi-solid but the thick albumen (egg white layer nearest to the yolk) is still clear and liquid.

After 2 minutes: The thin albumen (egg white closest to the shell) has turned white and is semi-solid but the thick albumen (egg white layer nearest to the yolk) is still clear and liquid.



After 3 minutes: The thin albumen has solidified. The thick albumen is liquid but turning white.}?> After 3 minutes: The thin albumen has solidified. The thick albumen is liquid but turning white.}?>





After 4 minutes: The thin albumen has fully solidified. The thick albumen is semi-solid.

After 4 minutes: The thin albumen has fully solidified. The thick albumen is semi-solid.



After 5 minutes: The whites are solid, but when tilted they still flow.

After 5 minutes: The whites are solid, but when tilted they still flow.



After 6 minutes: The whites are solid but not stiff (moves a little when the egg is tilted). The yolk has begun to thicken, but the egg still can't be peeled intact.

After 6 minutes: The whites are solid but not stiff (moves a little when the egg is tilted). The yolk has begun to thicken, but the egg still can't be peeled intact.



After 7 minutes: The whites are solid but not stiff. The yolk has thickened but flows well.

After 7 minutes: The whites are solid but not stiff. The yolk has thickened but flows well.









After 8 minutes: The whites are solid. The yolk has thickened and parts are beginning to no longer flow.

After 8 minutes: The whites are solid. The yolk has thickened and parts are beginning to no longer flow.



After 9 minutes: The whites are solid. Half the yolk has gelled (solid but still translucent - not yet the opaque yellow of a hard boiled egg) and half continues to thickly flow.

After 9 minutes: The whites are solid. Half the yolk has gelled (solid but still translucent - not yet the opaque yellow of a hard boiled egg) and half continues to thickly flow.





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While preparing soft boiled eggs, I tested a variety of methods (including cooking the eggs in boiling water as the name suggests, bringing the water up to temperature while the eggs are in the water, holding the water at 150°F until the eggs are cooked, and steeping in just boiling water) in pots of different sizes. After deciding on the steeping method, I reran time tests to determine the best steeping time for a just peelable soft boiled egg. Here's the various stages of soft boiled eggs so you can choose the time that gives you the results you prefer.