Soft boiled eggs help

[redsmoke]

I really like making Scottish eggs for coworkers and neighbors but the eggs are the worst part.

I'm having problems with soft boiling the eggs (do not want hard boiled). I can't seem to get the shells to separate real good. They seem to stick and take the white with them.

Got any good tips

Tried the classic Internet search and tried the responses but still having problems

Thanks

 

[mr t 59874]

Have you tried steaming them in an open ramekin?​

T

 

[redsmoke]

Don't have one of those and how would you go about steaming them

 

[mr t 59874]

Don't have one of those and how would you go about steaming them

Ok,  Spray a heat proof glass or cup with oil, break egg into cup.  Place a half inch of water into a lidded pot and bring to a boil, reduce heat and place cup with egg into pot.  Start checking at around five minutes and remove when done to your desired consistency.  Don't worry, it may take a few eggs to get it down pat but, they all eat good.

Hope this was helpful.

T

 

[redsmoke]

Oh that's kind of like a poached egg. I'm looking to have them in the shell to keep the egg oval shape so I can wrap them in pork

 

[mr t 59874]

Oh that's kind of like a poached egg. I'm looking to have them in the shell to keep the egg oval shape so I can wrap them in pork.​

Correct I was thinking you could place them inside your wrap. 

I like to steam eggs from coddled to hard boiled.   Now I understand what you want to do.  Steam one for around 7 to 8 minutes if you want a runny yolk longer if you don't, elevation plays a part here, then place in ice water for a couple minutes, gently crack then using a spoon, gently remove the shell by sliding the spoon under the shell.  This can be a pita getting the hand on but, it does work.

You may want to wait until you are hungry for eggs before trying, that's what I did.

T

 

[mdboatbum]

There are a couple things working against you here. First it's really difficult to get a soft boiled egg out of the shell, and second it's damn near impossible to keep a runny yolk at smoker temps.
The first problem can be solved by using eggs that are at least a week old, then cooking (steaming) them in a quarter inch of gently boiling water for 7-8 minutes, then, as T said, put them in ice water and gently peel.
The second is one I've not yet surmounted. Scotch eggs are originally a deep fried dish, so the sausage cooks so quickly the egg doesn't have time to overcook. In the smoker, even at 350°, the heat moves in so slowly that by the time the sausage is cooked, the egg is toast. My next idea is to cold smoke for about an hour, then fry, but I haven't tried it yet.

 

[chef jimmyj]

The key to peeling easy is Old Eggs, as Mdboatbum pointed out. I like 1 week min, 2 weeks seems better. 

As far a smoked scotch eggs, good luck keeping them runny. You will either get cooked sausage with a gray color and mostly runny, or good color on the sausage and hard cooked yolk. I like the cold smoke then deep fry idea...

...JJ

 

[redsmoke]

They are still runny in the middle after I smoke them and are cooked so no one gets sick. It is just getting them to peal is the pain. Think I'm just trying to fresh of eggs.

 

[kawboy]

Not sure if this will work with soft boiled or not, never made soft boiled. I boil my eggs with a little baking soda, shock them in ice water, then to peel them I place an egg in a jar partially filled with water, put the lid on, and shake the jar. The shells generally come right off. We just use a jelly jar. I'm just not sure how durable soft boiled are.