Marinated Eggs

 I am trying to perfect soft boiled eggs, which have been difficult. I have found that following the sous vide instructions does not work, because eight minutes at 194 degrees produces eggs where the whites are too loose. It won't extract from the peel, and it is generally a mess.

Today I tried six eggs, 194 degrees, for ten minutes. Specifically, I add the eggs, then start the timer. I add the eggs one at a time in a slotted spoon, so it takes a few seconds. I have to be very careful, or risk cracking the eggs when they go in. 

The result was interesting. Several of the eggs peeled rather easily, but still seemed soft enough to be truly soft boiled. Several still had adolescent whites, clinging to the shell. There must be a thirty second window around the ten minute mark, given that some of the eggs had to have cooked longer, and I could not tell you which ones they were. 

Marinade (a totally made-up recipe on my part):

• 1/2 cup soy sauce
• 1/4 cup mirin
  
• 1/8 tsp cayenne
• 1 tbsp brown sugar
• 1 star anise