Eggstrapolate please
Question: Does anybody have a formula to calculate the correct boiling time
for a soft-boiled egg, given its weight and initial temperature?
And which gives better results: starting with an egg that is at room
temperature or one at 5 °C, and does putting it into cold water or boiling
water make a difference?
I imagine that to get the hardest white and softest yolk one would put an egg
from the fridge into boiling water, but they are likely to crack. How do you
avoid this?
Answer: Frustrated by the somewhat random results of boiling my obligatory…
