We discovered these quite by accident one day--see story here--but since they are a major hit with most kids who try them (including many who won't eat eggs any other way), I share them here.You must follow the times listed exactly. [Trust me on this!]
Place eggs in a saucepan of enough cold water to cover them entirely.
Add 1 tsp. baking soda if you want them to be easy to peel in the end.
Bring to a rolling boil. Watch for it! (Not just the little bubbles of "I'm thinking about boiling soon," or the small blups of "I'm just starting to boil now," but the first good boil of, "Okay, now that's boiling." No sooner. No later.)
Boil exactly four minutes.
Remove from heat. Cover pot immediately with lid and let sit--covered--for exactly 30 sec.
Drain and place immediately in cool water.
Peel and enjoy!
*The yolk will be semi-solid but very soft, and the white will be solid, but not as hard as a hard-boiled egg.
A word of warning: these are delicious fresh and hot, but they are absolutely disgusting as leftovers in the fridge. If you need to make them ahead to eat on a hurried morning, stick with hard-boiled!
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