The Perfect Boiled Egg

[andy]

I actually took the time to cook 2 eggs in the micro.

THE MICRO WAS NEVER ON WHEN THE EGGS WERE IN THERE. I was actually just using the micro to heat the water that the eggs sat in. EGGS EXPLODE IN THE MICRO!

I used a 700 ml flask - or at least it was 700 ml when I put the eggs in?!

Anyway, I put the flask full of water in till boiling - and then put in two eggs. Eggs were NOT boiled well - which is how I like them. I took the eggs out of the water and took it to boiling again, and put the eggs back in - 20 minutes later they were fine.

There was not enough water volume at 100c to cook the cold eggs to 180F.

I might try it again in the morning with 1500-2000 ml - 2 eggs. Lot more energy!

[lilly]

a lady at one of my exercises classes brings in eggs for us.

Green eggs, blue green eggs, blue eggs, brown eggs, beige eggs. Little tiny eggs, sweet little speckled brown and beige eggs. So very pretty.

I hate to tap them open they are so very charming and sweet looking. All double yolked.

[Ross]

What! not a word of advice about cooking croc eggs ?

[Amberglass]

Give each egg a little whack to the side of the pan, so each egg has one or two cracks. Some will tell you that this lets pent-up sulphur escape. More practically, this allows a little steam to build between the cooked egg and its shell to make peeling easier.

Hmmmm. I cook a lot of eggs and I never knew that. Thanks Andy!

[Old Hawk]

Been watching this thread, I'm most interested in soft boiled eggs.

The way I learned to soft boil eggs was to place them in cold water, bring the water to a boil, lift eggs out of water with a spoon.......

Watch for a dry spot to appear immediately on the shell, at that point the egg is done. This worked perfectly for years and then just stopped working. Somehow eggs changed.

What works for me now, at this altitude, is to start with eggs (not more than 2) in cold water, heat to a boil, continue at boil for 3 minutes. This usually gives satisfactory results and I'm not too fussy. If the egg is too runny, a few seconds in the microwave will fix it.

All kinds of variables come into play. Eggs are different. Size is different. The temperature of cold tap water is seasonally different.

What about poached eggs? I haven't seen an egg poacher set up for years. I think it was a double boiler with a little gizmo that held 2 eggs. This works......

Bring water to a boil. Break shell and dump egg into the boiling water. When it looks right, scoop it out with whatever handy ladle you have, preferably something with holes in it to drain the water away. You can make a tool by drilling holes in a large plastic ladle.

Poached eggs on toast, yummy.....

Removing the shell of a hard boiled egg.........

Place the egg on a table top or counter surface, with the palm of your hand held stiff and just enough pressure to crack the shell roll the egg until the shell is cracked all over. You can then pick or wipe the little pieces of shell off the egg fairly easily.

Now I just must have poached eggs on toast this morning.

OH

[andy]

Good for you OH!!!!

[Ought Six]

When I was a kid, I would tear my bacon into bits, sprinkle it on the toast, and then my mom would put the poached egg on top. Good stuff!

[Old Hawk]

I hadn't done poached eggs for quite a while and these were very good. Like you said, a taste learned as a kid.

Hope this isn't too much drift, but it is boiled egg.

OH

[drummagick]

Originally Posted by andy

Place the raw egg in a saucepan.

Step 2
Run cold water into the saucepan until the water is 1 inch above the egg.

Step 3Place the saucepan on a stove and cook over medium heat until the water begins to boil.

Step 4Reduce the heat to low.

Step 5
Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs.

Step 6
Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.


http://www.ehow.com/how_1163_boil-egg.html

This is pretty close to what I do for hard boiled. Eggs in pan, bring to just below a boil, turn the heat down to low and let sit in the pan for 15-20. That last five minutes seems to be a matter of intuition for me. Sometimes 15 will do it, sometimes 20. Then drain and start running cold water in the pan and add a bunch of ice cubes.

Only once in years have I ended up with the dreaded layer of green in a hard boiled egg, they're almost always perfect. Only rarely the yolk is very slightly underdone.

[blue gecko]

Here is an interesting site about eggs (links approved by site)

http://blog.khymos.org/2009/04/09/to...ft-boiled-egg/

If you hold the water temperature at 144 F - 145 F the yolk will not solidify no matter how long you "cook" it.

[Old Hawk]

That did it...I'll never cook another egg......

OH

[Old Hawk]

Since I remembered poached eggs as in my post 30 above I've been enjoying them for breakfast frequently.

A trick I just recalled is to add a dash of vinegar to the water. It makes the whites clump together so much easier to remove with the ladle.

Having some right now.........mmmmmm

OH

[RobT20]

My latest solution:

Spend $30 at Bed Bath and Beyond for a Cuisinart CEC-7 Egg Cooker.

Follow trivial, no brainer instructions.

Voilà, perfect hard boiled (actually steamed) eggs every time.

Amazon

Highly recommended, best $30 I ever spent.

[SarahS]

An egg cooker!! What will they think of next?
I must admit, I got a rice cooker, and it's just wonderful. It has a little steamer basket attachment that you can put veggies or fish in while you cook the rice, and everything comes out perfect.

[blue gecko]

Alton BAKES his hard boiled eggs!

http://www.food.com/recipe/hard-cook...ked-eggs-61856