Experiment

There is a very fine technique to boiling eggs. In fact, there is a very fine line between a near-perfect soft-boiled egg and a... erm.. not-so-perfect one.

And if you're a seasoned soft-boiled egger, you'd know it's not a simple case of mathematics. It really depends on everything. Whether you're a kopitiam-style kind of egger, or you prefer boiling the egg together with the water over direct heat. The amount of water you're cooking the egg in. The clock you use to time your cooking. The egg itself.

For me, there is only one method, there is only one usual bowl, freshly boiled and still gurgling water to the same level. The same white egg. My trusted Ikea clock.

So at least now I know, the fine line for me lies somewhere between the eighth and the tenth minute. (The egg yolk was looking pretty at the eighth minute yesterday but there was still some bit of gooey translucent white hanging around it; the yolk this morning was already threatening to harden though the white was all, er... white at the tenth minute, all very much thanks to the blogging.)

I don't cook perfect eggs still.

But I know, on days I have near-perfect soft-boiled eggs, I feel (almost) as good as just having had a morning romp.

I can't wait for the perfect one then.