Soft boiled eggs. A question of access.

[Ming the Merciless]

If it dries quickly eg 3-5 seconds it's cooked but soft

How will it dry if hard boiled?

 

[Dave7]

How will it dry if hard boiled?

1.67 seconds
Its not cast in stone but you will soon suss it out.

 

[ebikeerwidnes]

1.67 seconds
Its not cast in stone but you will soon suss it out.

for it to be the way my wife wants it then it need to dry in about 5 seconds

that is just "The Rules"

I don;t really like them so it is not relavant to me

 

[Dave7]

for it to be the way my wife wants it then it need to dry in about 5 seconds

that is just "The Rules"

I don;t really like them so it is not relavant to me

I have a marketing idea..... if i get my own chicken and give it hot water to drink it should lay soft boiled eggs .
I need to work on that.

 

[tyred]

I never knew there was so much to boiling an egg.

I suppose that is why I'm not a chef!

 

[T4tomo]

I always find if I drop a room temperature egg into boiling water, it partially cracks and leaks out bits of white. so always bring up to the boil with egg in the pan for me

How do you know they always partially crack going into boiling water if you always put the egg into cold water?

sorry I've gone all a bit @Ming the Merciless on you .

* for disclosure i'm a
- store eggs in cupboard
- bring water to the boil then add egg
- 5 mins to get all the white cooked but still have runny yolk

I prefer a poached egg though.

 

[annedonnelly]

I prefer a poached egg though.

Ah good, we've moved on to poached eggs.

I was in a cafe recently who have quite a good reputation and offer various different types of eggs benedict. I chose one but was disappointed when it arrived and the yolks were solid. Surely they should be runny or is that just me?

 

[Electric_Andy]

How do you know they always partially crack going into boiling water if you always put the egg into cold water?

sorry I've gone all a bit @Ming the Merciless on you .

* for disclosure i'm a
- store eggs in cupboard
- bring water to the boil then add egg
- 5 mins to get all the white cooked but still have runny yolk

I prefer a poached egg though.

I've tried it before straight into boiling water. But now use cold. although I probably only boil an egg now once every 2 yeas

 

[T4tomo]

Ah good, we've moved on to poached eggs.

I was in a cafe recently who have quite a good reputation and offer various different types of eggs benedict. I chose one but was disappointed when it arrived and the yolks were solid. Surely they should be runny or is that just me?

Definitely runny, anything else is an egregious sin.

Some of best I've had have been in the Novotel Paddington Liverpool, it does a good buffet breakfast and generally punches above its weight for a Novotel. I made a point of personally thanking the chef for his skills. It made his day.

 

[Webbo2]

Definitely runny, anything else is an egregious sin.

Some of best I've had have been in the Novotel Paddington Liverpool, it does a good buffet breakfast and generally punches above its weight for a Novotel. I made a point of personally thanking the chef for his skills. It made his day.

Lots chain hotels buy their pre cooked poached eggs from Brake brothers and just bung them in the microwave.

 

[ebikeerwidnes]

To be fair I only eat eggs as an omlette

anything else I just cook for my wife so I just follow her instructions

if I was frying an egg for just me I would cook it totally different to how she wants hers - far hotter and crispier with the while

 

[MontyVeda]

I got one of these... it actually works!

I have no idea what's going on with the eggs in the rack though

 

[CXRAndy]

I am not a fan of eggs
I am OK with an omelette - preferable with lots of salt and mushrooms

but boiled is just not my thing

but if I had to - I would start at the pointy end
because that is the right end to start at

That is made from eggs 🥚

 

[CXRAndy]

Super sharp knife, swift decapitation.

Followed by buttered bread soldiers.

Question is toasted or floppy?

 

[Gillstay]

Toasted and salted always.