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Started By
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Boiling an Egg (didn't realize this is so difficult)
Posted on 8/8/11 at 7:24 am
Posted on 8/8/11 at 7:24 am
whats the perfect way to not have a runny egg nor a green yolk???
This post was edited on 8/8/11 at 7:25 am
5
Posted on 8/8/11 at 7:36 am to CE Tiger
Boil them for 12 minutes.
Easy to remember, 12 eggs to a carton, boil 12 minutes.
Easy to remember, 12 eggs to a carton, boil 12 minutes.
Posted on 8/8/11 at 7:55 am to tigeryat
Puncture egg shell with a needle....This will remove air from egg and allow for a perfect cook(won't shatter etc).
10-12 mins on a nice simmer.....Easy money.
10-12 mins on a nice simmer.....Easy money.
Posted on 8/8/11 at 8:19 am to CE Tiger
Put eggs in pot and fill with cold water. Bring to a hard boil for three minutes and turn off heat, cover and let sit for seven minutes. Pour water out and let cold water run over them in sink until cool enough to peel. Done.
Posted on 8/8/11 at 8:30 am to Martini
quote:
Put eggs in pot and fill with cold water. Bring to a hard boil for three minutes and turn off heat, cover and let sit for seven minutes. Pour water out and let cold water run over them in sink until cool enough to peel. Done
This is close to what I do and it works.
Posted on 8/8/11 at 8:32 am to Martini
I used to cringe when me mum would boil eggs. She'd try to slowly lower them into a rolling boil, and obviously not all of them made it.
So...start with the eggs in cold water, bring to a boil for a couple minutes, remove from heat and cover with a tight fitting lid and let sit for about ten minutes, then run them under cold water to stop the cooking process. Perfect every time.
I've pricked the bottom of the shell with a pin before, but I find with the above method, it's not necessary.
So...start with the eggs in cold water, bring to a boil for a couple minutes, remove from heat and cover with a tight fitting lid and let sit for about ten minutes, then run them under cold water to stop the cooking process. Perfect every time.
I've pricked the bottom of the shell with a pin before, but I find with the above method, it's not necessary.
Posted on 8/8/11 at 8:48 am to Martini
quote:
Put eggs in pot and fill with cold water. Bring to a hard boil for three minutes and turn off heat, cover and let sit for seven minutes. Pour water out and let cold water run over them in sink until cool enough to peel. Done.
did exactly this. let them sit for 12 minutes and they were extremely runny
Posted on 8/8/11 at 8:51 am to CE Tiger
quote:Wait, chicken or ostrich eggs?
let them sit for 12 minutes and they were extremely runny
After a 2-3 minute boil then a tight fitting lid for 12 minutes, I'm not sure how you came up with runny yolks. That doesn't make sense.
Posted on 8/8/11 at 9:21 am to CE Tiger
quote:
did exactly this. let them sit for 12 minutes and they were extremely runny
Were they covered?
I put them in cold water, bring it to a boil and I turn the heat off and put a lid on right when they come to a boil. I let them sit for 12 minutes and then drain the water, throw in ice and water and let them cool. Never had a runny yolk or even a partially cooked yolk.
Posted on 8/8/11 at 9:31 am to CE Tiger
Got this for my wife that can't cook, works very well...
Posted on 8/8/11 at 10:19 am to CE Tiger
Then you need to stick with Waffle House.
Posted on 8/8/11 at 10:28 am to Martini
I too was going to suggest that if boiling an egg is too complex, that eating out always was the way to go. Yeesh!!
Posted on 8/8/11 at 10:30 am to CITWTT
I wouldnt even mess with it. Scrambled or an omelet is better anyway.
Posted on 8/8/11 at 11:02 am to tigeryat
quote:
Boil them for 8 minutes
quote:
Easy to remember, 12 eggs to a carton, less 4 = 8. boil 8 minutes.
Posted on 8/8/11 at 11:56 am to Degas
quote:
So...start with the eggs in cold water, bring to a boil for a couple minutes, remove from heat and cover with a tight fitting lid and let sit for about ten minutes, then run them under cold water to stop the cooking process. Perfect every time.
This is what I do but I do not cover the pot with a lid and the eggs are still fine.
Posted on 8/8/11 at 2:09 pm to madamsquirrel
America's Test Kitchen:
The method we developed 11 years ago is still the best we’ve tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in the saucepan in a single layer.
1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.
2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired.
The method we developed 11 years ago is still the best we’ve tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in the saucepan in a single layer.
1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.
2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired.
Posted on 8/8/11 at 2:24 pm to CE Tiger
And one more differing opinion, just to make it confusing:
For hard-boiled eggs--
Cover eggs with cold water. Bring to a boil, remove from heat, cover, and let sit for 15 minutes. Drain & put eggs in ice water, then peel.
For soft-boiled eggs--
Same as above but let sit for 7 minutes.
I think I got this from a Southern Living cookbook years ago and it seems to work just fine. Ice water stops the cooking and keeps the yolks from turn green, and if you boil them too long over direct heat, the eggs are more likely to crack before they're cooked.
For hard-boiled eggs--
Cover eggs with cold water. Bring to a boil, remove from heat, cover, and let sit for 15 minutes. Drain & put eggs in ice water, then peel.
For soft-boiled eggs--
Same as above but let sit for 7 minutes.
I think I got this from a Southern Living cookbook years ago and it seems to work just fine. Ice water stops the cooking and keeps the yolks from turn green, and if you boil them too long over direct heat, the eggs are more likely to crack before they're cooked.
Posted on 8/8/11 at 4:41 pm to wickowick
I've got one of those plastic timers... smells awful, works great.
Posted on 8/9/11 at 3:54 pm to LSUPHILLY72
quote:
America's Test Kitchen:
The method we developed 11 years ago is still the best we’ve tried, yielding consistent results with minimal effort and no guesswork. Best of all, since our approach cooks the eggs with residual and ever-decreasing heat, it is virtually impossible to overcook them. This method will work for up to 1 dozen eggs as long as you put them in the saucepan in a single layer.
1. Place the eggs in a saucepan in a single layer and cover with 1 inch water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit 10 minutes.
2. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit 5 minutes. Peel and use as desired.
I cooked a dozen eggs this morning doing it this way and they came out perfect...easy to peel. I didn't have ONE snag peeling the eggs and the yolks were yellow, not green.
That Test Kitchen knows their stuff.
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