[通之廚房]溏心蛋 (Soft boiled egg)





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Published on Apr 1, 2012

English instruction to make perfect soft boil egg is now available below:

只要按照我的做法, 做溏心蛋的成功率可達99%, 學會這個做法, 我遲些再分享怎樣做茶葉心太軟

1- 8 inch large stainless pot
2- 1.5 Liter water with room temperature
3- Eggs (about 55g each)

1- Put the egg in the pot with the water. Bring water to 100 degree (about 10 minutes.)
2- Once water reaches 100 degree. Remove from the heat. Simmer the egg with the following formula:
a. Poached egg texture: simmer for 2-3 minutes
b. Solid egg white with a liquify egg yolk: simmer for 3-5 minutes
c. Solid egg white with soft egg yolk: simmer for 5-7 minutes
d: Soft boiled egg: simmer over 8 minutes
(be aware, if you boil the water to 100 degree need more than 10 minutes, then you need to reduce the amount of the time over. Ex: if boiled water need 13 minutes, then you need to reduce 3 minutes from the list above)

3- After simmer the egg, soak the egg in cold water to cool down the egg completely about 5 minutes.

That's it. I tested it 5 times. The result is consistent.


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