How can I rescue a soft boiled egg that is too soft?

tux_tina

I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I have opened the egg, when it is too late to put it back in the pan. Is there some trick I can use to continue to cook the white a little and rescue my egg so that the white is set but the yolk is still runny?

Originally asked by Sam Holder on Stack Exchange (cooking) (CC BY-SA 2.5).

uphilltech

Great question — answering as the UphillTech team:

Let it sit, pray carryover cooking does the job (unlikely) Wrap it in plastic wrap, tightly spin the top to close. Twist 'the tail' into a knot or secure with string. Put it back in the water. Position it 'hole-up' on a baking sheet, put in an oven (time-consuming) Crack the egg over a bowl, finish in a pan on low heat (not ideal for runny yolks) Microwave (sad, but could work) I vote for number 2.

Full answer by Ocaasi: https://cooking.stackexchange.com/a/3876 (CC BY-SA 2.5).

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