It's no secret that I love to cook. Actually, it's one of the wife duties that I always look forward to bagets pa lang ako. At halatang-halata naman sa katawan ko na busog ako always. :) So naturally, one of my favorite TV shows is Masterchef US. Last month, I was so engrossed with Masterchef Junior. Takte! 9-13 years old na mga bagets nagluluto na ng mga steaks at 3-layer cake?! Ibang klase!! Hahaha!
Anyway, one of the challenges that I got curious about was the soft-boiled egg challenge. Here were the top 4 while doing the challenge -
They were only given one egg, slotted spoon, a pot with water and a serving plate. No timer! They will time it by gut. That's the hardest part!
They were tasked to deliver something like the picture below. Hard egg whites that does not stick to the shell and a runny egg yolk but definitely not raw.
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Of the 4 of them, 3 failed. Only one did it. I was so surprised because these kids can cook food that are more hard to create but they weren't able to perfect the soft-boiled egg. Apparently, it is really hard. That's if you're trying to achieve the Masterchef standard of soft-boiled egg.
Shempre kinwento ko kay Bryce ang episode. Bryce, by the way, is our resident chef in the office. He's not a chef, chef. Just an aspiring one but he knows a lot about cooking. He shared some tips on how to achieve it. I tried it at home and here's the result -
Hard egg white and runny yolk! Yehey!! How I did it? Ok, let me share with you Bryce's secret. Wag nyo na lang ako isumbong. :P
Steps:
1. Leave the egg on the counter overnight if you're gonna cook it the next morning. Do not use eggs that just came out of the ref. I used an egg that was removed from the ref for two hours lang bilang sobrang busy kong tao. Char!! Basta dapat room temperature ang egg.
2. Boil your water first. Do not put your egg when the water is not yet boiling.
3. When the water is already boiling, put your egg in the slotted spoon then submerge it into the water. Make sure that no part of the egg is touching the base of the pot.
4. Time it around 3 1/2 to 4 minutes. Serve with a smile! :)
The reason why we cannot use cold eggs and why we cannot let the egg touch the bottom of the pan where the heat is concentrating is because we do not want the sudden change of temperature to crack our egg. Also, by using a slotted spoon, the egg will cook evenly and we can avoid the egg to be over-cooked on the side where the pot is touching it. Gets? Ahh basta ganun!
Try it daliiiiiii!
Feeling masterchef,
Yosh
** All photos except the last one were from the internet
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