7 Minute Eggs (Perfect Ramen Style!) in 5 Steps

So The Hunebee asked me to post about my soft boiled eggs. Today while making Angelo's breakfasts' for the week I decided to take all the pictures I could to share this with all of you! It seems simple enough, but I have to admit it took a couple tries to get it just right...1 minute less and your eggs are super runny, 1 minute over and they could be cooked a little more firm than you wanted. These are directions and pictures of a slightly runny center yolk and firm white. The yolk doesn't actually run, but tastes buttery and smooth.

Step 1: Let the eggs sit at room temp for at least 30 minutes. That makes it so as long as you carefully lower them into the hot water they won't bust because of the temperature change. (which has happened to me quite a lot.)

 Step 2: Lower your eggs into a pot of boiling water one by one. I usually press the slotted spoon against the side of the pot and let the egg roll down the side until it's resting on the bottom.

 Step 3: Boil for 7 minutes from the last egg you place in the pot. Use a timer!

Step 4: I usually do this step while waiting for Step 3 to finish. Get a bowl or anything large enough to hold the eggs and a lot of cold water. Fill it with water, and in stead of an ice bath, I throw an ice pack in or just place it in the freezer while I wait. Spoon the eggs out of the hot pot and place them in the cold water. It stops the cooking process for your PERFECT soft boiled eggs!

Step 5: Once the eggs have cooled, crack them on the top and bottom to release pressure and around the sides for an easy peel, under running water works really well. Remember even though the whites have solidified for the most part they are still very fragile and the Yolk in the middle can get squeezed out causing a big 'ol mess ;). When you have them peeled use a sharp clean blade to slice in half, clean the blade between each egg. ENJOY!