Okay, looks like I’m not off eggs yet.
I made two three minute eggs today.
As you can see, one is more done than the other. This is due to the placement of eggs.
Unfortunately, I don’t have a pot that boils only a couple of eggs, so these eggs are cooked in more water than necessary. The problem with using a bigger pot than necessary is you waste water, waste gas to boil more water than necessary, and, as in this case, uneven cooking especially if you can’t be tossing things around.
Anyway, one egg happened to be just above the ring of fire and is more cooked. When I lifted the lid, water was bubbling around it.
The other egg was positioned a little to the side. So it was in boiling water, but not bubbling away.
I think that it’s actually easier to boil more eggs. And apparently, if you don’t crack the shell, boiled eggs can be kept for a few days in the fridge.
I think either would make a good “Tasty Egg” with soft centre. But I think the one on the right (with the egg white just set) would be suitable for boiling a little bit in a braising liquid. Although, at room temperature, that soft egg white will actually get more viscous.