[{"data":1,"prerenderedAt":175},["ShallowReactive",2],{"guide-en-soft-boiled":3},{"id":4,"title":5,"body":6,"description":125,"extension":126,"meta":127,"navigation":170,"path":171,"seo":172,"stem":173,"__hash__":174},"guides\u002Fen\u002Fguides\u002Fsoft-boiled.md","Soft-boiled",{"type":7,"value":8,"toc":116},"minimark",[9,14,27,31,43,52,62,79,95,104],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24],"ul",{},[18,19,20],"li",{},"2 large eggs, 60–65 g in shell, straight from the fridge",[18,22,23],{},"Enough water to cover the eggs by 2 cm",[18,25,26],{},"Cold water and a handful of ice",[10,28,30],{"id":29},"method","Method",[32,33,39],"cook-step",{"cue":34,"diagram":35,"number":36,"scene":37,"title":38},"Bubbles break across the surface.","boil","1","shell\u002Fboil-empty","Boil the water",[40,41,42],"p",{},"Fill a saucepan deep enough to cover the eggs by 2 cm. Bring the water to a boil.",[32,44,49],{"cue":45,"diagram":35,"number":46,"scene":47,"title":48},"The shells stay submerged and do not knock hard against the pan.","2","shell\u002Flower-spoon","Lower and time",[40,50,51],{},"Lower the eggs in one at a time on a spoon, so they do not crack against the base. Reduce to a steady gentle boil and start a 6-minute timer. Do not crowd the pan.",[32,53,59],{"cue":54,"diagram":55,"number":56,"scene":57,"title":58},"The shell cools enough to handle.","cool","3","shell\u002Fice-bath","Cool the eggs",[40,60,61],{},"Lift the eggs out with a slotted spoon into a bowl of iced water. Cool for 30–60 seconds if eating from the shell; chill longer before peeling.",[32,63,69,72],{"cue":64,"diagram":65,"number":66,"scene":67,"title":68},"The white is set; the yolk is warm and flowing.","cut","4","shell\u002Ftop-egg","Open and check",[40,70,71],{},"Stand the egg in an egg cup, pointed end up. Tap around the top with the back of a teaspoon and lift off the cap. Check the first egg; adjust the next batch by 30–60 seconds for your eggs and altitude.",[40,73,74,78],{},[75,76,77],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[80,81,83,86,89],"guide-notes",{"title":82},"Equipment & heat",[10,84,82],{"id":85},"equipment-heat",[40,87,88],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.",[40,90,91,94],{},[75,92,93],{},"Nonstick:"," Any sound saucepan works. A nonstick coating adds no advantage.",[80,96,98,101],{"title":97},"Troubleshooting",[10,99,97],{"id":100},"troubleshooting",[40,102,103],{},"Cracks can come from rough lowering or a violent boil. Use a spoon and reduce the boil. A green-grey yolk rim points to prolonged cooking or slow cooling.",[80,105,107,110,113],{"title":106},"About this version",[10,108,106],{"id":109},"about-this-version",[40,111,112],{},"This guide uses a hot-water start. Egg size, starting temperature, water volume and altitude affect the result. The source also describes a covered, off-heat method; its timings are not interchangeable.",[40,114,115],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":117,"searchDepth":118,"depth":118,"links":119},"",2,[120,121,122,123,124],{"id":12,"depth":118,"text":13},{"id":29,"depth":118,"text":30},{"id":85,"depth":118,"text":82},{"id":100,"depth":118,"text":97},{"id":109,"depth":118,"text":106},"A set white around a warm, flowing yolk.","md",{"slug":128,"family":129,"region":130,"aliases":131,"texture":132,"difficulty":134,"prep":135,"cook":136,"wait":117,"servings":46,"tools":137,"equipment":142,"nonstick":150,"related":151,"art":155,"photo":117,"status":156,"sources":157,"plain":170},"soft-boiled","Shell & water","Everyday technique",[],[133],"Runny","Easy",5,6,[138,139,140,141],"Saucepan","Slotted spoon","Bowl of cold water","Egg cups and a teaspoon",[143,146,148],[144,145],"induction","pot",[147,145],"gas",[149,145],"electric","Any sound saucepan works. A nonstick coating adds no advantage.",[152,153,154],"jammy-boiled","hard-boiled","steamed-in-shell","soft","Researched",[158,161,164,167],{"title":159,"url":160},"American Egg Board — hard-cooked eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-hard-boil-eggs\u002F",{"title":162,"url":163},"J. Kenji López-Alt — steamed shell eggs","https:\u002F\u002Fwww.seriouseats.com\u002Fsteamed-hard-boiled-eggs-recipe",{"title":165,"url":166},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":168,"url":169},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fsoft-boiled",{"title":5,"description":125},"en\u002Fguides\u002Fsoft-boiled","eephzH5v-J_kGpTB5DilXjXX6j_oJUzqxM3bgbQSo38",1791403724418]