The perfect soft-cooked egg should have a warm runny yolk and a firm egg white. Preparing soft-cooked eggs can be tricky but cooking with a portable induction cooker and Health Craft cookware, soft-cooked and hard-cooked eggs can be mastered on the first try.
EQUIPMENT: 1 Qt. Sauté Saucepan with cover, slotted spoon, Induction cooker
INGREDIENTS: 4 large eggs (if cooking more eggs use a larger pan that the eggs will nearly fill.
SERVES: Four – Preparation Time: 10 minutes
INSTRUCTIONS:
Place a folded paper towel in the bottom of the pan and add 2 to 3 tablespoons of water. The moisture in the paper towel will help to form a vapor seal.
Add the eggs to the pan, cover and close the vent.
Adjust the temperature to 180°F or medium-low heat.
Set the timer for 8 minutes: 7 minutes for a yolk that is still runny and 8 minutes for a yolk that is almost set and firm.
When the timer shuts off run them under cold tap water for 60 seconds.
TO SERVE:
Use a knife or egg-cutter to take the cap off the tip of the egg and eat it straight from the shell, preferably with plenty of toast for dipping. Firmly cooked eggs can be cracked (carefully!) and peeled like a hard-boiled egg. All soft-boiled eggs should be cooked to order and eaten immediately.
Additional Notes:
HARD COOKED EGG Yolks and White cook through in 10 minutes.
HEALTH NOTES: Eggs should be washed with white distilled vinegar before preparation begins. Eggs have a porous shell, when boiled in tap water, or in an Aluminum, cast-iron pan, or a coated pan the chemicals from the water and/or pan as well as dissolved solids and heavy metals, will pierce the shell and gather around the outside yoke to form a greenish-grey coating. You will notice, after cooking with Health Craft surgical stainless steel the color of the outer yoke remains yellow orange.