Boiling

Soft boiled eggs are hard to do right. The whites of the egg must be fully set while the yolk must remain somewhat free flowing and creamy in texture. Peeling these little terrors can also take a lot of time. Reheating them after the peeling process can also be a gamble. The egg has to be warm enough to flow nicely when cut into, but achieving this without overcooking the center is largely guesswork. Here's a way to cook a large quantity all at once with consistency and quality results. I've adapted this dish from the methods and kitchens of chef Sergio Remolina. The key is an immersion circulator that can produce constant and precise temperatures. Use eggs that have spent a week or two in your refrigerator, if possible. They will be easier to peel. This method may seem lengthy, but most of it is hands-off and can be done well in advance, leaving you time to prep the other components of the dish.

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