So You Think You Know How To Boil An Egg? Think Again!

reply to post by jude11

I LOVE BOILED EGGS!!

Forget the brainiacs - here is how it is done to get that perfect soft yolk for dipping the soldiers, regardless of temperature/egg size.........

1. Eggs, out of the fridge/room temperature, grab what you want and place in a pot.
2. Fill with cold water until eggs are just covered.
3. Set to max heat on the hotplate with the lid off.
4. When it starts to boil, time for exactly 3 minutes (smaller eggs less then 700gm pack 2:45sec).
5. At the 3min mark, immediately remove and rinse with cold water.

Enjoy with soldiers..........

The perfect hard boiled egg (IMO):

place eggs in sauce pan with cold tap water (or whatever water you cook with)

Turn burner/element on high

Wait for water with eggs in it to come to boil

As soon as water is at a boil shut off heat souce

Leave eggs in the water for fifteen minutes

After the fifteen minutes is up remove eggs and cool under cold water or by ice bath

Place hard boiled eggs in fridge....will keep well for two weeks.

It's truly amazing how far humans have come in our history here on Earth.

But we still can't agree on just one way to boil an egg?

Perhaps the UN should address this...

World Peace...and eggs!!!!

Peace

Originally posted by kdog1982
Very helpful with easter coming up and all.

Many years ago when it was my kids first easter,I had to call my mom on how long to boil an egg.
My mom was a terrible cook,but she knew how to boil an egg.
Ever had left over ,chopped up porkchops mixed in rice with heinz 57 sauce?

Ok,

First of all, for a hard boiled egg at Easter...Does it really matter how long? :lol

And secondly, your recipe? Ewwww...

If you only used HP Sauce there was a chance.

Peace

Originally posted by Sublimecraft
reply to post by jude11

 

I LOVE BOILED EGGS!!

Forget the brainiacs - here is how it is done to get that perfect soft yolk for dipping the soldiers, regardless of temperature/egg size.........

1. Eggs, out of the fridge/room temperature, grab what you want and place in a pot.
2. Fill with cold water until eggs are just covered.
3. Set to max heat on the hotplate with the lid off.
4. When it starts to boil, time for exactly 3 minutes (smaller eggs less then 700gm pack 2:45sec).
5. At the 3min mark, immediately remove and rinse with cold water.

Enjoy with soldiers..........

Got to love a soft boiled egg on toast or a English muffin!

Originally posted by jude11
It's truly amazing how far humans have come in our history here on Earth.

But we still can't agree on just one way to boil an egg?

Perhaps the UN should address this...

World Peace...and eggs!!!!

Peace

There are multiple purposes to "boil" an egg.

A hard boiled egg will keep well in refrigeration and is used to make most "egg salads" which can be kept for up to two weeks

A soft boiled egg is excellent for immediate eating but does not keep well for long periods of time. A soft boiled egg is best eaten right away or within two or three days.

Dont get me started on poached eggs....

There are just as many ways to cook an egg out of the shell as there to cook it within it's shell.

You can also separate the egg into parts (the yolk and white), which also have different tastes and uses. A classic example is Bearnaise sauce which uses just the yolk to create a unique sauce used to compliment variety of foods...

When I was in high school we had cooking classes in home economics.
A girl microwaved an egg and it exploded.
She ended up with sharpnel wounds and little blister burns on her face.

Or you can just buy one of these and keep it wherever you keep your eggs so they are all the same initial temperature. They work a treat!

reply to post by jude11


l inky to pic

[img]http://www.funkylighting.com/ekmps/shops/funkylighting/images/magic-colour-changing-in-pan-kitchen-egg-timer-311-p%5Bekm%5D340x254%5Bekm%5D.jpg[/ img]

edit: why did the image thingy not work?

Originally posted by CthulhuMythos
Or you can just buy one of these and keep it wherever you keep your eggs so they are all the same initial temperature. They work a treat!

l ink to picreply to post by jude11

 

[img]http://www.funkylighting.com/ekmps/shops/funkylighting/images/magic-colour-changing-in-pan-kitchen-egg-timer-311-p%5Bekm%5D340x254%5Bekm%5D.jpg[/ img]

edit: why did the image thingy not work?

edit on 15-3-2013 by CthulhuMythos because: (no reason given)

Probably had egg on it.

I guess we wouldn't have to worry too much about it anymore?

Chickenless Eggs..atleast thats what the news article topic suggests

ATS_LINK

Originally posted by RobertF
The perfect hard boiled egg (IMO):

place eggs in sauce pan with cold tap water (or whatever water you cook with)

Turn burner/element on high

Wait for water with eggs in it to come to boil

As soon as water is at a boil shut off heat souce

Leave eggs in the water for fifteen minutes

After the fifteen minutes is up remove eggs and cool under cold water or by ice bath

Place hard boiled eggs in fridge....will keep well for two weeks.

I don't know about all that..science (eww!) but this is the method I use. It cooks a perfect hard boiled egg every time.

Cold water just above egg surface, bring to boil, remove from heat, cover, wait 15 minutes. Then I'll trickle cold water slowly into the pan to bring the egg to a cooler temperature. Cooling too fast and your egg will be hard to peel.

And here I thought I was boiling eggs the fancy way, because I use one of those little hole punches at the bottom for air to escape. Turns out I'm still not applying enough science.Thanks for takin' me down a peg. S&F

ETA: While we're talking eggs, Here's a video on how to separate eggs the easy way, for those who have issues with the usual method. (tried and failed to embed video)

To add another dimension to cooking hard boiled eggs:

Place eggs in saucepan, cover with cold water.
Place on stove, heat on high or highest flame if using natural gas.
Cover with lid.
Set timer to 20min.
Remove when time is up ice bath or cold water rinse till completely cooled.

Older eggs peel better than fresh.
The whites can make meringue or marshmellows.
Yolk protein makes custards firm.

Farm fresh eggs do not have to be refridgerated, but once they are they need to stay there till used.

Checking freshness of eggs www.pacefarm.com...

oh and they can be over boiled the yolks outer part will start to turn green from the acid and heat over reacting.

my .02.

I love boiled eggs. As a matter of fact one is boiling as I came across this thread. I love being synched to life these days...

People like their eggs differently, I like em well cooked. When it starts boiling on medium, I wait 10 minutes then take out. Put in cold water for a couple of second and walla (how do you spell that :puz...Yumm...

Cut in 4 pieces...slice some garden tomatoes...cilantro...and mayo on top. Don't bother me, I'm eating.

ETA: I think I turned off the stove a little early this time, and the core was soft and very delicious nonetheless. Somehow tasted better than hard-boiled.

The way my dad does it is...after a boil starts on medium he waits 2 minutes and takes it out. Now, the way you have to eat this egg is very tricky. Peel off the shell only halfway cause the egg is very soft. Grab a spoon and some salt. Take a small bit to only reach the white of the egg. Put some salt on the yolk part and spoon it out and eat it like that..another yummy way to enjoy an egg. I hope I didn't make it all confusing.

Very interesting post!

Now I an "Eggspert"

Originally posted by OhSweetheart

Now I an "Eggspert"

This will always be your First post on ATS...

Thanks.

Peace

Originally posted by jude11

Originally posted by OhSweetheart

Now I an "Eggspert"

This will always be your First post on ATS...

Thanks.

Peace

Oh sweeteggspertheart

Originally posted by PurpleVortex

ETA: I think I turned off the stove a little early this time, and the core was soft and very delicious nonetheless. Somehow tasted better than hard-boiled.

Always better soft boiled when eating with toast!

From the fridge into boiling water for 4.5 minutes. Fast cold water bath.

Peel carefully and put onto the center of a piece of toast or any bread toasted.

Salt and pepper and put the spoon through the middle...liquid yellow lava...hmmmmm.

Peace

Originally posted by jude11

Originally posted by PurpleVortex

ETA: I think I turned off the stove a little early this time, and the core was soft and very delicious nonetheless. Somehow tasted better than hard-boiled.

Always better soft boiled when eating with toast!

From the fridge into boiling water for 4.5 minutes. Fast cold water bath.

Peel carefully and put onto the center of a piece of toast or any bread toasted.

Salt and pepper and put the spoon through the middle...liquid yellow lava...hmmmmm.

Peace

Very creative Jude, thanks. Ill try it tommorow, if I don like it expect a respected foe, na jk. We partied too much to become foes

I use a cheap electric kettle that automatically shuts off when the water comes to a boil,
and an old school potato masher with the handle attached to the side.

1. Fill kettle with water
2. Insert potato masher with 4 eggs on it fresh from the fridge.
3. Plug in kettle, turn it on.
4. When kettle shuts off, start timer

8 - 10 minutes for hard boiled
5 - 7 minutes for soft

Kudos to Alton Brown and his now defunct "Good Eats" show...

Of course, I DO unplug the kettle before I go reaching the that metal potato masher.