How Do I Cook The Perfect 3-Minute Egg?  

i use the water heater to make them
put them in a pan without anywater in it
but on the water boiler thingy for u tea
pour that with ur eggs and then turn on the fire for the boiling
after 3 minutes it should be just perfect
hope this helps :)

Place egg in a small pan, cover with at least 1" of water, add a pinch of salt take out egg and place on a high heat. When the water is boiling gently stir in the egg and set a timer for 3 minutes.
Reduce the heat so that the water is bubbling but not fast boiling, after 3 minures remove from pan and serve straight away.

With soldiers of course!!

my way to soft boiled egg is; putting egg to the pan , filling the cold water, to salt of course, waiting till water boil , when he boil I wait 3 minutes. And after that i have perfect soft boiled egg. you must try this way. My husband doing eggs in yours way and not always have perfect :0

I thought a 3-minute egg is runny, that is the way my husband likes them. Now if you want it cooked more, try poaching them instead, that way you can see how cooked they are.

haha, i like this question because i have the same problem. no matter how hard i try, i cannot get my 3-minute-egg right either. i want a runnyish one, obviously not too runny, but not solid either, because i want to dip my soldiers in it!! i love egg and soldiers (bit of toast cut into rectangles) but i've only ever got the egg right about three times!

I don't think a 3 minute egg is perfect to begin with. I let them cook anywhere from 7 or 8 to about ten minutes. I like the yolk to be firm and not runny or have any runny part. Then I smash it up, add pepper and alittle butter and eat it with toast for breakfast. Yum!

gtargirl (1391)

So you say to get the perfect 3 minute egg you cook it for 3 minutes.........

Have I got that right.......

Then 12 EGGS at 3 minutes will take 36 minutes to cook........
Great now I have it, drop them in and boil for 36 minutes to get the perfect EGG.

HICCUP/

first off,are they hard shelled or soft shelled eggs?
free range farm eggs are normally hard shelled as they are not force fed like the normal eggs we find in the stores these days.
I use a larger pot,filled with water,boil,then add eggs,keep boiling the water,for hard shell,4 to 4 minutes,soft 3 to 4 minutes.
I also found that altitude can also have an influence on the timing of different foods.
Trial and error,it will happen.

I bring my water to a boil. Add about a teaspoon of salt. Then, using a tablespoon, I lower the eggs in the water. Most of the time they make it. But if they crack, the salty water helps to save them from bleeding out the egg insides.

I like my eggs runny and use toast on them to get them up.

gtargirl,

Here are a few tips which I hope will help you:

1. You must always let your refrigerated eggs reach room temperature before putting them into the boiling water.

2. If you do not have the time, then p.r.i.c.k. the rounded end of the egg with a pin. This prevents the egg from cracking when put it into the boiling water.

3. You must add salt into the boiling water before you put the eggs in.

4. When the water has boiled, pour the required quantity into the pan. Turn on the heat, and wait until the water boils furiously, before you put the eggs in. Make sure you do not drop the eggs in or the shell will crack, causing the egg white to spill everywhere in the pot.

5. Ensure that the water level is optimal which is that it completely covers the eggs.

6. You need to understand that the difficulty will be higher when you are located higher up in altitudes, due to the lower air pressures in higher altitudes. As a result, if you are living up 'high', then you would have to alter boiling times.

At 5,000 feet/1,800 metres above sea level - it's about double the required boiling time

At 9,000 feet/3,000 metres above sea level - it's probably best not to bother. The water will boil and evaporate before your egg has even begun to cook. At this point, it may be best to consider an omelette or a scrambled egg.

Last but not least, if you do not like your eggs runny but a solid white and a thick yolk which looks like it is coagulating around its borders, then you will need to boil up to 4-5 minutes.

However, all of the above are never fixed and you will need to make some adjustments along the way when you are experiencing different climatic seasons and altitude levels. So, there will be a need for trial and error in this aspect.

I hope that the above will be of help and that you will have your eggs as you would like them.