Soft Boiled Eggs

I have an egg boiler for the convenience of it. It's great for hard-boiled eggs. But it took two attempts to produce soft-boiled eggs. This boiler runs very hot, so I needed to understand its science. The knob's markings for soft-boiled, half-boiled and full-boiled are completely inaccurate. 

I simply count the time now. Even for fridge-cold eggs, I can't push it to 6.5 minutes. It only requires a max of 4.5 to 5 minutes in the cooker. Then I remove them, letting them sit for another minute in the shell, then I'll dunk it in an ice bath to stop it from cooking further. 

I could have just used a good old pot and water right? That would be easy. But I was too lazy to remove all hob cover and all the things atop to put a pot of water on the boil. So I insisted on using the egg boiler. Heh. 

Soft-boiled eggs at home are so tasty. I can use better eggs (that don't stink), a better quality of soy to enhance all the flavors. Aside from pepper, I also add a sprinkle of garlic and onion powder. The husband loves it as a protein boost before hitting deadlifts or bench presses. He can't eat more than that before a workout. 

It was raining that morning, and we couldn't go out to play or to a Toastbox or Ya kun for the husband to have his fix of eggs. So I boiled up some. There was coriander in the fridge, so it was added to the husband's soft-boiled eggs. The dog likes coriander too. So she also had two leaves, plus a quarter of a hard-boiled egg with her breakfast. Heh.