Office 2007 Pro Key Soft Boiled Eggs - Cooking Tes

Cooking Assessments
Soft Boiled Eggs by Michael Chu Even though preparing soft boiled eggs, I examined a range of approaches (which includes cooking the eggs in boiling h2o as the name suggests, bringing the water up to temperature whilst the eggs are from the water, keeping the drinking water at 150°F until the eggs are cooked,Office Professional 2010, and steeping in just boiling water) in pots of different sizes. After deciding on the steeping method,Office 2007 Enterprise, I reran time tests to determine the best steeping time for a just peelable soft boiled egg. Here's the various stages of soft boiled eggs so you can choose the time that gives you the results you prefer.

Using the method described in Recipe File: Soft Boiled Eggs where the drinking water is brought to a boil, pot moved off the heat source, refrigerated large eggs placed into the h2o,Office Professional 2007 Key, lid replaced, and eggs shocked in ice water after a set duration of time,Windows 7 License, I examined various amounts of time spent within the just boiling drinking water.
After 2 minutes: The thin albumen (egg white closest to the shell) has turned white and is semi-solid but the thick albumen (egg white layer nearest to the yolk) is still clear and liquid.
After 3 minutes: The thin albumen has solidified. The thick albumen is liquid but turning white.
After 4 minutes: The thin albumen has fully solidified. The thick albumen is semi-solid.
After 5 minutes: The whites are solid, but when tilted they still flow.
After 6 minutes: The whites are solid but not stiff (moves a little when the egg is tilted). The yolk has begun to thicken,Office 2007 Pro Key, but the egg still can't be peeled intact.
After 7 minutes: The whites are solid but not stiff. The yolk has thickened but flows well.
After 8 minutes: The whites are solid. The yolk has thickened and parts are beginning to no longer flow.
After 9 minutes: The whites are solid. Half the yolk has gelled (solid but still translucent - not yet the opaque yellow of a hard boiled egg) and half continues to thickly flow.