Baking Soft Boiled Eggs?
For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
Best Answer
A soft boiled eggs yolk is nothing more than raw egg yolk warmed up. You stop the cooking process right before it begins to congeal. The yolk itself is not considered "cooked". At 145° the yolk will still be completely liquid, jump it to 150° and the yolk starts to congeal.
At 150° those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape.Soft cooked eggs, Serious Eats
I'm really not sure of exactly what you're after, but those are the facts as far as temperature goes regarding egg yolks.
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How do you soft boil eggs in the oven?
Preheat the oven to 325 degrees F (163 degrees C). Place one egg in each cup in a muffin tin. Bake eggs for 20 to 30 minutes for your desired level of doneness. Eggs in the oven will take 20 minutes for very soft boiled, 30 minutes for fully hard boiled.How long to I cook a soft boiled egg?
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6\xbd minutes, adjusting heat to maintain a gentle boil.How long does it take to bake eggs at 400?
Preheat your oven to 400 degrees and generously spray a nonstick muffin pan with cooking spray. Crack each egg into a muffin cavity, being careful not the break the yolk. Sprinkle each with salt and pepper. Bake for 10-12 minutes, or until the yolk is cooked until your desired runny-ness.How do I roast eggs in the oven?
The MethodPour them into a baking dish with some melted butter and pop in a 350\xb0F oven. After about 15 minutes, give the eggs a good stir and put them back. Let them bake in the oven for 10 more minutes, give them another good stir, and serve warm.The Perfect Soft Boiled Egg, Simplified
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Answer 2
Around 210 - 215 degrees Fahrenheit for 15 minutes depending on the egg and placement of the rack in the oven, but you'd need to experiment. You're essentially cooking from direct heat (boiling water) to ambient / convection heat (baking) - it's the same temperature, just a different dynamic. Baking will take longer.
Philippine pancit (pansit) bihon is usually topped with a halved egg done just over soft-boiled, and when you make this for 100 + people, it's easier to just do the eggs in a convector oven.
I've never tried it in a standard home oven, but I can't imagine it being much different. So try:
- Eggs at room temperature, and around 175 grams each
- 5 eggs, spread out on the 4 corners and 1 in the center of the cookie sheet
- Bake 12 - 15 minutes at around 215 if using convection, 20-ish minutes if not (I used convection when doing it).
Use a cake tester from the top of the egg to the center (the whites should definitely be hard by now, what remains is the center). Pull 'em out and ice bath 'em, or let them go a little longer.
Observe the doneness, this tells you the best spot in the oven to get close to the same results you would had you boiled them. In a convection oven it won't matter much, but conventional ovens have hot and cold spots.
I can't give an exact science for it, but I have done it, and that's the best advice I can give to gauge your own setup. Hope it helps :)
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