Egg boilers

[Deafie]

For soft cooked eggs put 1/2" water in a small pan and bring to a boil, add eggs and cover, after 20 seconds reduce heat { if you keep the heat high you may get broken shells]. Steam the eggs for 6 minutes and 30 seconds then run them under the cold tap for a few seconds to stop them cooking, no need to rush to the tap. For larger eggs you will need to add 10 seconds or so and reduce the time for small eggs. Once you have done it a few times you will get a feel for the correct timing. The eggs need to come from the fridge, this method will not work on room temperature eggs.
For fried eggs I use a very clean stainless steel pan with olive oil and butter at a very low temperature, once the eggs have solidified enough I gently release them with a spatula raise the temperature slightly and cover. Once the eggs are released it is very important to keep them moving by swirling the pan or they will stick.

 

[PaulSB]

A small milk pan. Two eggs with enough water to cover them, bring to boil and the boil for 3:10 for medium eggs, 3:20 for large. Then run under cold water to stop cooking.

I set the timer on my phone.

 

[Deafie]

Phone timer is a top tool.
Soft boiled eggs on toast with Marmite is one of lifes great pleasures.

 

[Deafie]

A small milk pan. Two eggs with enough water to cover them, bring to boil and the boil for 3:10 for medium eggs, 3:20 for large. Then run under cold water to stop cooking.

I set the timer on my phone.

Does it make a difference if the eggs are at room temperature vs refrigerated?

 

[PaulSB]

Does it make a difference if the eggs are at room temperature vs refrigerated?

I don't know, our eggs are always at room temperature.

 

[Deafie]

I don't know, our eggs are always at room temperature.

I tried your technique this morning with an egg from the fridge and it turned out great. I think I may have jumped the gun a little with the timer, I hit go when the water started to bubble and the egg began to move, I compensated for this on the back end by adding 10 seconds and it worked out.
The only possible issue was that when I peeled off the shell the membrane didn't want to release from the egg white, this happens occasionally with my technique so it could have been a coincidence, or it could be that I removed the egg from the water with a spoon and ran it under the tap instead of running cold water into the pan. I will experiment further.

 

[Deafie]

I'd been looking for a reliable way to cook eggs from room temp' without a gadget, this is a versatile technique. Thanks

 

[Pat "5mph"]

Phone timer is a top tool.

Alexa is even better

 

[Reynard]

Hah! Can't beat a vintage (1960s) Smith's clockwork kitchen timer.

 

[slowmotion]

Does it make a difference if the eggs are at room temperature vs refrigerated?

Yes. If refrigerated, they tend to crack when put in boiling water.
I take my breakfast egg out of the fridge the night before.

 

[Deafie]

Alexa is even better

I don't have Alexa

 

[Deafie]

Hah! Can't beat a vintage (1960s) Smith's clockwork kitchen timer.

I don't have one of those either.

It's from a time when things were built to work and last. I bought a modern one a few years ago and it was crap.

Is it worth a pic'?

 

[Ming the Merciless]

Alexa is even better

“Alexa, soft boil me an egg”