Bring a large pot of water to boil. Add as many eggs that can safely fit on the bottom of the pan. (I use my spider to lift them in and out of the water carefully). Keep the water at a slow boil for 6 1/2 minutes then place in a bowl of very cold water for 2-3 minutes or until cool to the touch. Peel immediately. Serve or refrigerate, peeled in an air-tight container, for one to two days.
My thoughts:
This recipe makes the sort of peelable soft boiled eggs that you find in ramen (I made these for my easy weekday ramen recipe) with yolks that have the texture of fondant in the middle and are drippy but also have a fully cooked white.
