Here is our perfect egg experiment: boil time for a very soft egg is 3 minutes and 30 seconds. For soft egg is 4 minutes and 10 seconds. And for hard egg is 6 minutes.
2 eggs
1 tablespoon good olive oil
1 small ripe tomato
1/2 small red onion
1 slice toast
Butter
Kosher salt
Freshly ground black pepper
Put eggs in a small saucepan filled with cold water. Bring water to a boil. We boil our eggs for 3 minutes and 30 seconds for soft and runny center.
Roughly slice the tomato and onion. In a saute pan, heat olive oil on medium-high heat. Saute tomato and onion until soft and slightly caramelized, about 3 minutes. Salt and pepper to taste.
Toast and butter the bread. Top with soft-boiled eggs and onion tomato ragu. Serve immediately.
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I’ll do the egg experiment and get my time measures. I’m sure it also depends on the size of the egg, but my time for hard boiled eggs is 11-12 minutes! Anyway, the recipe is an interesting one for breakfast.
Yes it definitely depends on the size of the egg. The eggs we cook with are standard Chinese size, about the size of small American eggs.