Tyeee
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Joined: 7/6/2007
Msg: 26 | |
| How to Boil Eggs
Posted: 3/24/2008 12:59:45 PM | For boiled eggs I have an "Egg-Perfect Eggtimer" (searcy google) which is a plastic device I purchased at my supermarket. I place it in the pot with the eggs and cold water. It gradually changes colour as cooking time progresses and the border of the colour change advances past lines that indicate soft, medium, hard. No need to watch for water to start boiling so you know when to start conventional egg timer.
This work s very well and I reliably get my eggs done perfectly, medium-hard, just the way I want them.
Tyeee | |
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| How to Boil Eggs
Posted: 3/24/2008 1:07:59 PM | Now that we have all those eggs boiled.. Who is making egg sallad sandwiches??
I'm hungry.!! | |
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| How to Boil Eggs
Posted: 3/24/2008 2:49:01 PM | The way I was taught to shell eggs:
As soon as they're boiled, plunge 'em into cold water (I run the cold tap over them for a couple of minutes). This makes the inside shrink away from the shell, so the shell easily peels away. | |
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| How to Boil Eggs
Posted: 3/24/2008 7:31:53 PM |
at about 5 mins give the eggs a little stir,
James Bond said,
“ I like my eggs shaken, not stirred.”
when your egg timer rings or dings remove ONE egg only, this will be your 2nd eating egg, count in you head approx 60 seconds then remove remaining egg, this will be your 1st eating egg..
Ah…Help… I mixed up my eggs
Now if the egg spins, and isn't just wobbley
Is this my 1st egg or my 2nd egg? | |
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| How to Boil Eggs
Posted: 3/24/2008 7:34:51 PM | 
It does seem to be getting a little ridiculous.
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| How to Boil Eggs
Posted: 3/25/2008 2:53:28 AM | | Depending on how you want your boiled egg. Every five minutes or so take the eggs out put them on the counter. They'll spin slower when the are fully cooking. It takes practice but after a while by spinning the egg you'll know if it's fully cooked or runny. | |
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| How to Boil Eggs
Posted: 3/25/2008 11:40:25 AM | How many R P M’s spinning to do the trick?
Here is an idea…
You can use your battery drill
Insert the paint mixing paddle
Ducktape a raw egg to the paddle
Then spin egg on high speed
Friction of raw egg sloshing
Inside of shell
Will heat up egg to the degree
Necessary to self poach
Walla!
Want toast with that? | |
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| How to Boil Eggs
Posted: 3/25/2008 1:47:58 PM | How to shell a hard boiled egg:
Make a dime sized hole on the small end.
Make a nickel sized hole on the large end.
Cup your left hand around the nickel sized hole.
Put your lips on the dime sized hole and blow hard. It'll come out nice and clean. No more tiny egg shell fragments.  | |
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| How to Boil Eggs
Posted: 3/25/2008 1:59:21 PM | Not gonna do it and nobody can trick me into it!
Give a blow job to an egg, geeeeze....what's next?  | |
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| How to Boil Eggs
Posted: 3/25/2008 3:35:08 PM |
Not gonna do it and nobody can trick me into it! Now why did you have to give it away? It would have been interesting to see how many would have tried it and what results they would have posted here. | |
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| How to Boil Eggs
Posted: 3/25/2008 4:49:19 PM | Give a blow job to an egg, geeeeze....what's next?
Well....there's no mess to clean up afterwards..... ....really.... | |
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| How to Boil Eggs
Posted: 3/28/2008 11:42:24 AM | I finally found a way that works every time...
Fill a pot with cold water enough to cover the eggs, put on the stove and bring to a boil... as soon as it's boiling, cover the pot and reduce heat to medium-low... set a timer for 7 minutes... when the timer goes off, dump the water and immerse boiled eggs in cold water for a minute or two, then throw in the fridge for later use! | |
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| How to Boil Eggs
Posted: 3/28/2008 8:48:15 PM | Boil the eggs for as long as you want... you know how hard or soft you want it inside.
....the key to peeling the egg is to take the pot with the hot water and eggs and place it in the sink and run cold water into the pot... you can drain off some of the hot water, but keep the water running for a while... not wanting to be a water waster...well...just make sure the eggs sit in really cold water for a good 5 minutes...running...not sitting water if possible.
the shells will peel off easily... no vinegar in the water etc.. | |
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| How to Boil Eggs
Posted: 3/28/2008 8:57:57 PM | op, that was too long IMO. but msg 2 and 7, are the answer... bring to boil, pull off, cover 10 minutes (will cook theirselfs).. ur done. | |
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Tyeee
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Joined: 7/6/2007
Msg: 40 | |
| How to Boil Eggs
Posted: 3/28/2008 10:11:35 PM | | The tip in Msg 26 really does work very well, and of course run a bit of cold water after. When eating medium boiled eggs with my breakfast I like them still fairly warm so I cool them for only half a minute at most. | |
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| How to Boil Eggs
Posted: 3/29/2008 12:57:27 PM | I once read a very interesting interview in Reader's Digest, where they talked to a guy who was trained as a chef in Paris, but went on to study the application of science to cooking at a university. He made some very interesting points about cooking an egg. First of all, his minimum definition of "cooked" is that the egg must reach 60 degrees Celsius. The reason being, salmonella bacteria cannot survive past 60 degrees. He also noted that as the temperature rises in the yolk, the proteins in the yolk will bind up. If the yolk completely binds up, you get a chalky, hard yolk. Unless you like chalky hard yolks, the trick to getting a perfect egg is to take the yolk temperature above 60 degrees C without reaching the chalky stage. A good temperature to hit for a soft, pasty yolk is about 78 C, give or take a couple of degrees. Note that this temperature is well below water's boiling point of 100 C. The chef also performed a very interesting experiment during the interview. He used an oven to cook some eggs, and he set the temperature of the oven to the exact temperature he wanted his egg. And get this, IT DOES NOT MATTER HOW LONG YOU COOK THE EGG if you set the oven to the desired temperature. I have actually cooked an egg in the oven using his technique for 2 hours, and found that it is very true. I've also used a digital thermometer to bring water up to the desired temperature, and left the egg in the hot bath for an hour. This worked too. The only problem with both of these techniques, is that the egg whites also reach the same temperature, and comes out too soft to handle. I found it was easier to crack open the egg and scoop it out with a spoon after that. So the result of all this may not conform to your idea of a "boiled egg". It appears that a good boiled egg would have its whites in the "well bound" state while leaving the yolk at 78 degrees C.
Ok, so after saying all this, it does appear that the best way to obtain a perfectly cooked egg is still to bring water to a boil. But keep in mind that if the yolk reaches the same temperature as the boiling water, then it is overcooked, but you still want the whites to get to a pretty high temperature, for firmness. A temperature gradient will diffuse from the outside of the egg towards the center at a rate that is determined by several factors: the thermal mass of the egg, its initial temperature, the thermal mass of the water, and the amount of energy your stove top can deliver. Given these factors, the exact recipe for a perfectly cooked egg will depend on individual circumstances: how cold your refrigerator is, how powerful your stovetop burner is, the size of your egg, and the size of your pot. For people who recommend starting from cold water, an additional variable is introduced: how cold is the water coming out of your tap? In the winter, tap water is colder than in the Summer. I would lean toward starting with boiling water, to remove that variable. I guess what I'd do is use the largest pot available, or at least one that holds enough water that it does not stop boiling after you drop in a refrigerated egg. I would also buy always the same size egg. There is quite a large variation between a "Grade A" jumbo and a size AAA. I would venture that you could have up to 50% difference in mass. A size AAA is like a large sparrow egg and is used by restaurants like Denny's so they can claim they gave you "2 eggs", when it looks nothing like 2 eggs. I would experiment to see how long I should boil the egg, because not everybody will be starting with the same conditions. So for me, I have my fridge set at about 4 degrees C. I buy only Grade A eggs, and I use a 1 quart pot. For me, a perfectly boiled egg comes out at 9 minutes.
Some other random thoughts:
The temperature-controlled method yields a perfect yolk, but the whites are still translucent. The shell also sticks very hard to the white. When I use the boiling method, the shell is easy to peel. I would guess that some people have trouble peeling the shell because they used the cold-start method to do the eggs. So the yolks reached the desired doneness before the outer shell had been subjected long enough to boiling water.
I've never had an egg crack when I lowered it into the boiling pot, being careful not to bump it on the side of the pan. When I drop the egg in though, 50% of the time it cracks.
I'm probably never going to get a date around here, after writing something like this. 
For you metric haters, here are some conversions:
4 C = 39 F
60 C = 140 F
78 C = 172 F
100 C = 212 F
Peace to everyone 
Nighty | |
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| How to Boil Eggs
Posted: 3/29/2008 1:48:47 PM | Uhmmm....I'll just take my eggs scrambled, thank you.
I never would have gotten through Easter if I had read the above post before then.  | |
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| How to Boil Eggs
Posted: 3/30/2008 9:02:51 AM | Yeah I think I got too carried away with my typing.  Short summary: boil the eggs and experiment with different cooking times until you find the one you like. | |
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| How to Boil Eggs
Posted: 3/30/2008 9:09:17 AM | | If you cant boil a blooming egg dont even try cooking-yes | |
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| How to Boil Eggs
Posted: 3/30/2008 9:14:22 AM | U put eggs in a pan first
Fill with enough water to cover but not much more or they crack while tossing around
Bring to boil
Cover pot
Turn off heat and let sit for about 12 min for XL eggs
Submerse directly into cold water if u want easy peeling
To peel crack on the counter and then gently roll the egg to make cracks everywhere and voolah. Easy to peel. | |
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