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These come out just right...I came across this in Richard Olney's " Simple French Food," btw, long ago. Makes great egg salad on crusty bread brushed with garlic. Mmmn.Since my eggs were coming out straight out of the fridge, I followed the suggestion of boiling for 7 min. They turned out perfect!!The simple method taught to me by my French-Belgian grandmother skips the ice bath, extra bowl, and peeling underwater, etc.
The retained heat cooks the eggs perfectly whether straight from the refrigerator or at room temperature. Boiling the eggs for any amount of time can easily overcook the eggs or risk green-rimmed yolks.This is to the "Anonymous" know-it-all who stated it's just a soft boiled egg, not rocket science, you obviously don't know your cooking terms.
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