I’m writing this to clarify the post on medium-boiled eggs I wrote 3 years ago. This is because there have been a few emails from my readers in Thailand who wonder, if the 7-minute cooking time is indeed sufficient, why their eggs still turn out a bit runny. After going back and forth with those readers, I’ve discovered that, in every case, duck eggs are involved.
You see, duck eggs, due to their richness, are by far the preferred choice among the Thai people, especially when it comes to savory dishes or traditional Thai desserts. I happened to have large chicken eggs in mind when I wrote the original post, because the majority of my readers reside in the United States where duck eggs are hardly used. I should have included a remark on this issue in that post. I’m sorry I didn’t. Continue Reading →