AlanHo Posted December 31, 2007 Report Share Posted December 31, 2007 If you are disappointed with your culinary skills in the boiled egg department and the family mock you because the yolks are too runny or too hard - here is a guide to help you.First - the eggs must be freshTo check this fill a clear glass with cold water and lower the egg in.If it lies "flat" on the bottom with its longest axis horizontal - the egg is fresh and suitable for eating.If it raises up at one end and is no longer horizontal - it is not fresh - the bigger the angle the worse the problem.If it floats off the bottom and raises to the top of the water - carefully remove it and dispose of it in a safe place. Whatever else you do - don't crack it without wearing a gas mask.Prepare your eggs for boilingProper preparation is essential. Inside the egg there is a small air sac just under the shell at the blunt end of the egg. When you boil an egg - the air in this sac expands and the increase in pressure will crack the shell.To avoid this happening - with a sharp needle or pin - pierce the blunt end of the egg shell so the the trapped air has a means of escape. Lakeland sell a special gadget for the job - but any sharp pointed object will do - I use the end of the bodger on my 24 tool Swiss Army Knife. Now Boil the eggsTake an adequately sized saucepan - fill it with water deep enough to cover the eggs and bring it to a lively boil. Do not add any old wive's tale vinegar to the water - it has absolutely no affect other than to make the kitchen smell.Lower the eggs gently into boiling water with a slatted spoon and put the lid back on the pan. Boil them for the alloted time.Eggs that are very cold taken straight from the fridge will need a little longer time than eggs which are at room temperature.The following times are for eggs at room temperature. You must use an accurate and clear timer - a few seconds out either way will prove disastrous.For a firm white and runny yolk boil small eggs for 3 minutes, medium eggs for 3.5 minutes and large eggs for 4 minutes.Check your eggs for DonenessTake the eggs from the boiling water with a slatted spoon - but don't throw the boiling water away for reasons that will become evident later.Immediately run the hot and steaming eggs very briefly under cold water to enable you to hold them without burning your fingers. Don't worry - the inside will remain hot if you are careful.Remove the pointed end of an egg to check whether it is cooked to your liking. This can be done with a swift and accurate blow from a sharp knife (mind your fingers) or by using a Lakeland tool made for the purpose.If the eggs are too runny - chuck them away and start again with more eggs - this time giving them an extra half a minute in the boiling water.If they are too hard - again chuck them away and give the next batch less time in the boiling water.Keep doing this until your perfect the process - now make a note of the successful time for future reference.You can now face life with a new sense of self-confidence. Free from the worry of being mocked by family and guests over the quality of your boiled eggs..PSWith due deference to the official forum chief chef who I am sure will not mind me posting such a simple guide. I fully expect a barrage of alternative methods to be recommended - but the above procedure is scientifically based and thoroughly tested.Watch this space for my forthcoming guide - "How to do the perfect toast soldiers to accompany your perfect boiled egg" Quote Link to comment Share on other sites More sharing options...
catgate Posted December 31, 2007 Report Share Posted December 31, 2007 Cor !! Quote Link to comment Share on other sites More sharing options...
andsome Posted December 31, 2007 Report Share Posted December 31, 2007 We always take them from the fridge, straight into cold water, then switch on the cooker ring. Rarely any problems with cracking. :D Quote Link to comment Share on other sites More sharing options...
Irene Posted December 31, 2007 Report Share Posted December 31, 2007 Perfect boiled eggs straight from the fridge....Take the eggs from the fridge and place them into a small saucepan.Run the hot tap until it runs very hot and cover the eggs with the hot tap water. Leave them for five to ten minutes to reach a 'pseudo room temperature'. Heat the water over a high gas or electric heat source. As soon as the water begins to bubble, cover the pan and turn the heat very low. Time for exactly 3 minutes.To prevent them from cooking any further....Remove from the heat immediately, drain and run cold water over the eggs.Place them into eggcups and slice off the top of each egg.Voilà , perfect boiled eggs straight from the fridge. :D Quote Link to comment Share on other sites More sharing options...
Irene Posted January 5, 2008 Report Share Posted January 5, 2008 Perfect boiled eggs straight from the fridge....Take the eggs from the fridge and place them into a small saucepan.Run the hot tap until it runs very hot and cover the eggs with the hot tap water. Leave them for five to ten minutes to reach a 'pseudo room temperature'. Heat the water over a high gas or electric heat source. As soon as the water begins to bubble, cover the pan and turn the heat very low. Time for exactly 3 minutes.To prevent them from cooking any further....Remove from the heat immediately, drain and run cold water over the eggs.Place them into eggcups and slice off the top of each egg.Voilà , perfect boiled eggs straight from the fridge. :DA Senior moment.... ....It should be exactly 2 minutes!! (Using size large eggs). Quote Link to comment Share on other sites More sharing options...
Watchful Posted January 5, 2008 Report Share Posted January 5, 2008 By the time I'd done all that I'd have gone off the idea :D Quote Link to comment Share on other sites More sharing options...
andsome Posted January 5, 2008 Report Share Posted January 5, 2008 I've never liked the idea of slicing the top off an egg. I prefer to bash the top to crack the shell and then peel it. :D Quote Link to comment Share on other sites More sharing options...
catgate Posted January 5, 2008 Report Share Posted January 5, 2008 I never eat boiled eggs. Quote Link to comment Share on other sites More sharing options...
Irene Posted January 5, 2008 Report Share Posted January 5, 2008 By the time I'd done all that I'd have gone off the idea :D It took more words to explain it, than time would be involved in the actual preparation. But just as with anything else. experience makes perfect. ;) Quote Link to comment Share on other sites More sharing options...
AlanHo Posted January 5, 2008 Author Report Share Posted January 5, 2008 You girls are getting me all eggs-cited. Quote Link to comment Share on other sites More sharing options...
Watchful Posted January 5, 2008 Report Share Posted January 5, 2008 By the time I'd done all that I'd have gone off the idea :D It took more words to explain it, than time would be involved in the actual preparation. But just as with anything else. experience makes perfect. ;) I was referring to Alan's long recipe :D Quote Link to comment Share on other sites More sharing options...
Watchful Posted January 5, 2008 Report Share Posted January 5, 2008 I've never liked the idea of slicing the top off an egg. I prefer to bash the top to crack the shell and then peel it. :DAh! we have something in common then andsome; I love to bash the top in as well B) Quote Link to comment Share on other sites More sharing options...
Watchful Posted January 5, 2008 Report Share Posted January 5, 2008 You girls are getting me all eggs-cited.I suggest perching in the fridge for a while Alan Quote Link to comment Share on other sites More sharing options...
Irene Posted January 5, 2008 Report Share Posted January 5, 2008 You girls are getting me all eggs-cited.I wouldn't dream of asking you to ensure that it is hard boiled, or I might get into trouble! :0 Quote Link to comment Share on other sites More sharing options...
andsome Posted January 6, 2008 Report Share Posted January 6, 2008 I never eat boiled eggs.What do you do with yours then? :lol: Quote Link to comment Share on other sites More sharing options...
Gagaman Posted January 6, 2008 Report Share Posted January 6, 2008 Well I go the scientific way to boil my eggs... takes some time though ;) the science of cooking Quote Link to comment Share on other sites More sharing options...
AlanHo Posted January 6, 2008 Author Report Share Posted January 6, 2008 These tools are an invaluable help to achieving perfect resultsEgg pricker and top lopper here Quote Link to comment Share on other sites More sharing options...
Watchful Posted January 7, 2008 Report Share Posted January 7, 2008 Thank you Alan Quote Link to comment Share on other sites More sharing options...
Irene Posted January 7, 2008 Report Share Posted January 7, 2008 But, has anyone yet perfected a method for overcoming the problems of 'boiling' an egg in the microwave oven? Quote Link to comment Share on other sites More sharing options...
rong Posted January 7, 2008 Report Share Posted January 7, 2008 But, has anyone yet perfected a method for overcoming the problems of 'boiling' an egg in the microwave oven? The first thing is you wouldn't boil it ;) Quote Link to comment Share on other sites More sharing options...
Irene Posted January 7, 2008 Report Share Posted January 7, 2008 But, has anyone yet perfected a method for overcoming the problems of 'boiling' an egg in the microwave oven? The first thing is you wouldn't boil it ;) I realised that, rong. That was why put the word boiling within an opening and closing inverted comma. :D Quote Link to comment Share on other sites More sharing options...
Watchful Posted January 7, 2008 Report Share Posted January 7, 2008 But, has anyone yet perfected a method for overcoming the problems of 'boiling' an egg in the microwave oven? I have.......I don't own a microwave :D Quote Link to comment Share on other sites More sharing options...
andsome Posted January 8, 2008 Report Share Posted January 8, 2008 But, has anyone yet perfected a method for overcoming the problems of 'boiling' an egg in the microwave oven? Just put half a dozen in, on a microwaveable plate. Switch on to full power, stand back, and enjoy the fun. :lol: Quote Link to comment Share on other sites More sharing options...
Irene Posted January 8, 2008 Report Share Posted January 8, 2008 But, has anyone yet perfected a method for overcoming the problems of 'boiling' an egg in the microwave oven? Just put half a dozen in, on a microwaveable plate. Switch on to full power, stand back, and enjoy the fun. :lol: :lol: :lol: Quote Link to comment Share on other sites More sharing options...
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