Soft Boiled Egg, perfection in a nutshell... I mean in an eggshell

It's not easy to come along an egg with two yolks. However I have my dealer in my barrio. Every Saturday there is a street market and there is were she works... My beloved "egg lady".

She sells small eggs, brown eggs, white eggs... basically eggs of all types; and some days if I get up really early and hit the market before the seasoned and gossip craving neighboring housewives do (viejas chismosas del barrio), I can get my hands on some nice eggs (that did not come out right) what I meant is that if you are an early bird you might get lucky and get the double yolked eggs.

Tonight I came home late and really did not feel much like cooking, so easy solution one soft boiled egg is just what I need.

Short and simple: Boiling water, one egg and four minutes of your time (this are very large eggs, normal eggs I cook for 3 1/2 minutes). Yes all simple or so it seems.
How many of you have tried boiling an egg right out of the fridge? and how many ended up with a broken egg spilling it's contents all over the boiling water? I know, frustrating.

The only solution I knew to this problem was using eggs at room temperature (difficult when you get home late and the eggs are in the fridge) I tried several things to get my eggs back to room temperature, even soaking them in lukewarm water (yes I'm a freak when it comes to eggs, I don't like them breaking). Solutions were ridiculous in some cases and all very unpractical.

Lucky for me (and my infatuation with the perfect soft boiled egg) about two months ago I came across the perfect solution...

The only thing you need to keep eggs from cracking is (drum roll)...
Poking the wide end of the egg with a small nail or needle.
The wide end of the egg has an air pocket, making a hole enables the air in that pocket to escape without generating pressure that would crack the egg upon contact with the hot water. Crafty, right?

So now you know it, for the perfect soft boiled egg you need is: boiling water, an egg, 4 minutes and a very small whole.

Se pics below




Here you see the eggs with the punctured wide ends.
For that I used a corncob fork.


A spoon helps to lower the eggs gently into the boiling water
(yeah that's me reflected in the kettle, hi mom!!!)


If you use your imagination you can see air bubbles escaping from the end of the brown egg.
Come on, try harder.


I'm about to eat your brains out...


The finished "dish".
In the background you can see part of my bar, my pride and joy.


Yes, as you can imagine, it was delicious!!!