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

reply to post by thegoods724


knowing mc d... its probably not even a real egg.
meat aint 100% real either

reply to post by jude11


I've been cooking professionally for 20 years. 3.5 minutes will give you a soft boiled egg (warm runny yolk). For a perfectly cooked hard boiled egg, boil it for 8 minutes and immediately chill it or bring the water to a boil, turn the heat off and let the egg stay in the water till it cools down.

reply to post by ChefG


Forgot to mention, if you start with a cold egg use cold water to start with.

Leave it to the scientists to complicate things.

First leave your eggs out of the fridge over night.

The next morning place eggs in boiling water for 2 minutes. That should do it

For those at altitudes above 3,000 feet, some time adjustment is needed.

BTW is you want hard boiled eggs, leaving them out of the fridge overnight will make them easier to peel.

Though chefG pointed out the quick way to cook a soft boiled egg, the correct way to cook a 63 degree egg is with a machine called a sous vis. It's basiccally a thermometer with an element and a means to move the water around inside. You just hook it up to the side of a rubbermaid container, or something of the sort.

This machine keeps the temperature of the water at exactly what you want it. For this 63 degrees. For what would be considered large eggs at your grocery store you want to cook it for around 40 mins. What will happen when you crack the egg is you will get a yolk thats still soft and runny, that is encased in a cooked membrane. Crack it over a slotted spoon, and you will have your perfectly cooked 63 degree egg.

reply to post by jude11


Wow. A very detailed analysis of egg boiling.

Theres this yodel that my mom use to sing to me. Kinda goes like this:

" Welllll I had a little chicki who couldnt lay an egg so I poured hot water up and down its leg. The little chicki hollered, the little chicki squealed, the little chicki layyyed a hard boiled eeegg."

Are things missing?
Is elevation relevant?

Originally posted by gam3pr0
Are things missing?
Is elevation relevant?

Actually, when cooking/baking, elevation can be a factor.

Bread for example. Rising/proofing and baking times can vary greatly.

Didn't know about the egg tho...

Peace

You failed to mention the 'perfect' way to cook an egg.

Basted, with a lid, and a couple of tablespoons of water.

Makes perfect over easy, delightfully ready for eggs benedict, or just for sopping your toast into.

Over medium to over hard, works just the same just a little longer.

And with no crusties on the edges.

Aint nothin better, and thats how I cook them for me familia.