Simple method to boil custard eggs in just a few minutes, yielding fragrant, soft-boiled eggs with easy-to-peel shells.

With this method of boiling soft-boiled eggs, you can enjoy delicious, creamy eggs for your family without spending too much time or effort.

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Together with foods such as meat, fish, beans, and vegetables…eggs are a source of essential vitamins and nutrients for our bodies. With a delicious taste, nutritional value, and diverse cooking methods, eggs are an indispensable dish in our daily meals. You can create many delicious dishes from eggs such as fried eggs, scrambled eggs with meat, egg soup…but perhaps the most popular is the poached egg. Depending on preferences and tastes, you can poach eggs to different degrees of doneness. However, for the most fragrant and creamy egg, that would be the poached egg with a soft center.

It may sound simple, but to make a delicious poached egg, you need to “time” the cooking time to ensure that the dish retains its delicious flavor without losing its nutritional value. If poached for too long, this dish can lose its nutritional value and not be good for your health.

1. The right time to poach an egg

The standard time for each level of doneness for eggs is to poach them from 4 to 14 minutes. In which the poached egg with a soft center will range from 3 to 8 minutes. If you poach the egg for about 3-4 minutes (counting from when the water starts boiling), the inside of the egg will have a soft liquid yolk, which can be eaten with a spoon after cracking the shell. However, if poached for about 8 minutes, the egg white and yolk will start to solidify, but the yolk will still be slightly sticky and have a yellow color.

2. How to poach a delicious egg for different types of eggs

2.1. For chicken eggs, duck eggs

– Chicken eggs or duck eggs after purchase will be washed clean of the shells.

– Place a pot on the stove and pour enough water to cover 2/3 of the eggs and boil. When the water is boiling, add the eggs and poach them for about 5 minutes if you want to eat the soft center and 6 minutes for a slightly sticky soft center. In case the eggs are stored in the refrigerator, you need to increase the cooking time by about 30 seconds.

– After removing the eggs, immediately put them in a bowl of cold water for about 3 minutes. Thanks to this, the eggs will be easy to peel after poaching. When you eat, you will feel the rich, creamy, and incredibly enticing taste of the eggs.

2.2. For quail eggs

– Quail eggs after being washed will be drained. Wait for the pot of water to boil, then gently add the eggs to poach.

– Wait about 1 minute, then remove the eggs from the pot and quickly place them in a bowl of cold water.

– Because quail eggs are quite small and when poached with a soft center, you need to handle them gently to avoid breaking the eggs.

– You can eat quail eggs with a soft center immediately after peeling or soak them in a familiar sauce like spring onions, dried onions, garlic, chili…and enjoy with hot rice.

3. How to differentiate between fresh and old eggs

Although there are many ways to distinguish between eggs, the simplest way is to use a glass of water to test.

First, prepare a glass of filtered water, then gently put the egg into the glass of water. If the egg sinks completely to the bottom of the glass, then it is a fresh egg. On the contrary, if the egg floats, it may have been stored for a long time.

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Frequently asked questions

Start by preparing your eggs: use room-temperature or slightly warm water to gently wash the eggs and remove any dirt or debris. Fill a pot with water and add a teaspoon of salt, stirring to dissolve. Carefully lower the eggs into the salted water and ensure they are fully submerged. Bring the water to a gentle boil over medium-high heat. Once boiling, set a timer for 6-7 minutes for soft-boiled custard eggs. Prepare an ice water bath by filling a bowl with ice cubes and water while the eggs are boiling. When the timer goes off, use tongs or a slotted spoon to carefully remove the eggs from the boiling water and immediately transfer them to the ice water bath. Let the eggs cool for about 10 minutes, then gently crack and peel the shells. Your soft-boiled custard eggs are now ready to eat!

Washing the eggs with room-temperature or slightly warm water helps prevent thermal shock to the eggs, which can cause cracks in the shells. It also ensures that the eggs are not exposed to extreme temperature changes, which can affect their cooking process and texture.

Adding a teaspoon of salt to the water helps to raise the boiling point of the water, ensuring that the eggs cook more gently and evenly. It also adds a bit of flavor and can help season the eggs.

The ice water bath serves two purposes: it immediately stops the cooking process, ensuring that your eggs don’t overcook and become rubbery, and it also makes the eggs easier to peel. The cold water causes the egg white to shrink away from the shell, creating a pocket of air that makes peeling a breeze.

For soft-boiled custard eggs with runny yolks and slightly set whites, boil the eggs for 6-7 minutes. This timing will give you the perfect balance of doneness and runniness.

Absolutely! If you prefer your yolks a bit more set, you can increase the boiling time by 30-second intervals until you achieve your desired consistency. For runnier yolks, reduce the boiling time accordingly.

Start by gently tapping the wider end of the egg on a hard surface to create a network of cracks. Peel the shell under running water or in a bowl of water; the water will help you remove the shell more easily and reduce the risk of damaging the delicate egg white.

These eggs are delicious on their own as a snack or light meal. You can also serve them as a side dish or appetizer. For a more filling option, pair them with toast soldiers or your favorite crackers. Season with a bit of salt and pepper, and perhaps a sprinkle of fresh herbs, to enhance their flavor.

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