Ricetta per uova alla coque perfette con tuorli dorati

cold eggs work too if lowered gently.

Step-by-Step Instructions (Golden Yolk Guaranteed)

1. Prep the Ice Bath

• Fill a bowl with ice + cold water. Set aside.

2. Cook Gently

• Place eggs in a saucepan. Cover with cold water by 1 inch.
• Bring to a gentle boil over medium-high heat (bubbles breaking surface, not a rolling boil).
• As soon as it reaches a boil, remove from heat, cover, and start your timer:
  • 6 minutes = jammy, spoonable yolk (ideal for ramen or dipping)
  • 6½ minutes = soft-set yolk with creamy center (classic “soldiers” style)
  • 7 minutes = barely set yolk (great for salads)

⏱️ Note: For extra-large eggs, add 30 seconds. At high altitude, add 1–2 minutes.

3. Shock Immediately

• Use a slotted spoon to transfer eggs to the ice bath.
• Chill at least 2 minutes (up to 10)—this stops cooking and firms whites slightly for easy peeling.

4. Peel & Serve

• Tap egg