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Every modern man or woman knows it: The three minute egg doesn’t exist.

I assume it does no longer exist; with the eggs being chilled to the bone in a modern fridge, and supersized, it is no wonder you can’t boil an egg to a firm white with a thick yet runny yolk in three minutes flat.

Some people claim to accomplish the three-minute perfection:

A friend puts the eggs into the cold water, but starts the clock when the water starts boiling – the perfect three minute egg, he claims.

Another friend claims that you need to pre-heat the eggs in lukewarm water, so that they don’t get a shock when being put into the saucepan, and then add them to the boiling water – the perfect “three minute and something egg,” she claims.

Relax. Cool down. Focus on more important things, because I have solved the three minute egg problem.

Three minutes (actually, 2 minutes and 45 seconds) to produce a firm white and a waxy yolk. How come? Well… Have you tried Quail eggs yet?

I have. Works for me. In three minutes flat. <grins>

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