How to Soft-Cook Eggs

Published on Wednesday, September 9, 2009, by CHOW Video Team / Edit Post

How to Soft-Cook Eggs

Douglas Ford, sous-chef of LA’s Lucques, always uses farm-fresh eggs when he cooks, insisting that they taste different than mass-produced ones. He adds some vinegar to the boiling water (it makes the shell easier to remove later), and then cooks an average-sized egg for 8 minutes. A smaller egg only needs 7 minutes, and a larger egg, like a duck egg, needs up to 9 minutes to reach the perfect consistency.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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