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"four minute egg" OUT of the shell?

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DGresh Nov 14, 2009 04:41 AM

On Episode 11 of Top Chef I saw one of the Voltagio brothers (can never tell them apart) present what he called a four minute egg-- it was out of the shell though. I can't imagine how one would do that-- the four minute eggs I make are way too soft for that. Has anyone ever done anything like this? Or was it more like a 6 minute egg in reality?

  1. bushwickgirl Nov 14, 2009 06:54 AM

    Wha??? I don't watch Top Chef, my DH won't let me because I watch way too much food related stuff anyway, so I'm out of the loop, but was he poaching the egg? Or in the immersion circulator? That's the only way you could do a four minute egg IMO out of the shell. A four minute egg would be a soft boiled but the yolk would be really starting to set and the white would be cooked through.
    I like a three minute egg myself. In the shell.

    3 Replies
    1. re: bushwickgirl
      bushwickgirl Nov 14, 2009 08:19 AM

      I probably should have watched the show before posting. Duh, now I get it.

      1. re: bushwickgirl
        d
        DGresh Nov 14, 2009 09:36 AM

        all I can say is that it sure didn't look poached, or fried, or like the "wrapped in plastic" method. It was all white on the outside, shaped just like an egg.

        1. re: DGresh
          bushwickgirl Nov 14, 2009 12:05 PM

          It apparently is a medium boiled egg in the shell, then handled gently to peel. The white would be set at 4 minutes.

      2. s
        serious Nov 14, 2009 07:01 AM

        http://chowhound.chow.com/topics/570918 - perhaps this will be helpful.

        1. greygarious Nov 14, 2009 07:32 AM

          This could be how: http://www.chow.com/stories/11836

          3 Replies
          1. re: greygarious
            m
            millygirl Nov 14, 2009 11:10 AM

            I am so trying that tomorrow morning. Looks divine, and easy. Love it!

            1. re: millygirl
              s
              small h Nov 14, 2009 02:32 PM

              I tried it a few weeks ago. It was easy, and it tasted good. But the plastic wrap split after I took the egg out of the water, which freaked me out a little - I wondered whether any plastic might have melted onto the egg. I ate it anyway, and I am alive. But I don't think I'd use this method again.

            2. re: greygarious
              GretchenS Nov 15, 2009 07:40 AM

              Tried it this morning and it worked like a charm. So glad to know this method, I love poached eggs.

            3. leanneabe Nov 15, 2009 10:33 AM

              On Top Chef, he soft-boiled the egg - he didn't poach it in the form of an egg. If you watch the episode, you'll see him peeling the egg.

              I tried it this weekend (because I was curious if it would work and because it looked pretty cool). I made 4 eggs and 3 of them fell apart after I peeled half the shell off. The last egg let me get 3/4 of the way through before breaking open. I think the problem was that the shell would get sticky in one spot and take a piece of the white with it. That left a weak spot and with the egg white and yolk so fluid there wasn't enough structure to keep the white intact. I still think it could be done, though.

              You would definitely need older eggs (you know how older eggs peel better when hard boiled?) I would start with a nice, large pot of boiling water and room temperature eggs. I also might cook them for 4 1/2 minutes instead of only 4, just to try and get the white a little more set. Crack gently and try to peel the shell off without nicking the white.

              3 Replies
              1. re: leanneabe
                d
                DGresh Nov 15, 2009 10:37 AM

                I agree it sounds like it would take great technique and patience (and old eggs) to achieve this. Heck I have trouble neatly peeling hard-boiled eggs! Thanks for your experimentation.

                1. re: DGresh
                  s
                  serious Nov 18, 2009 03:18 PM

                  Blue Hill serves a breaded fried soft boiled egg - a great challenge there. I've investigated and very fresh eggs were recommended, opposite of the post above.

                  1. re: serious
                    leanneabe Nov 23, 2009 11:50 AM

                    Fresh eggs might give you a fresher tasting dish, but unless you're skilled in egg peeling, older eggs will be less fretful.

                    I don't doubt Blue Hill recommends fresh eggs; I'm just saying they're harder to peel. And when you're dealing with a soft boiled egg, any chip in the cooked white seriously compromises the structural integrity of the egg as a whole. One crack and you've got yolk oozing everywhere!

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