Hello.
To achieve a firm white and a runny yolk with modern shop-bought eggs, precision is indeed key. Here is a thorough, step-by-step method to help you with your weekly meal prep:
1. Bring a pot of water to a rolling boil. Ensure there is enough water to completely submerge the eggs.
2. Gently lower your large, cold eggs straight from the refrigerator into the boiling water using a slotted spoon to prevent cracking.
3. Reduce the heat slightly to a gentle boil so the eggs do not bounce around and crack against each other.
4. Set a precise timer for exactly 6 minutes and 30 seconds.
5. While they are boiling, prepare an ice bath in a bowl with cold water and ice cubes.
6. As soon as the timer goes off, immediately transfer the eggs into the ice bath and let them sit for at least 5 minutes to stop the cooking process completely.
This method ensures the whites are fully set while keeping the yolks deliciously runny. Good luck with your meal containers!
