Shortcomings

[chris]

What are yours?

I can't boil an egg anymore. Used to be able to, it may be as my chooks are laying different side eggs now ( I've tried three different ways- 3 min boil from cold water, 4 min in boiling water, and Delia's method from her how to cook range (yes, I went back to my basic cool books!! - I wanted to be a chef at one point!)). Poached egg wise, I nail them, just can't boil! I've been trying to convince my daughter that it's the same, just without a shell.. She's not having it!

I probably have a lot of others, but this egg one is doing my sweede in!


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[julesapple]

Shall we swap? I can boil you the perfect egg, and you can poach eggs, for the BH, that don't resemble rubberised string?

[Alison]

Go on then Chris, what's the matter with your boiled eggs? Apart from over / under cooking or boiling dry am struggling to see what you do wrong!


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[Glutton4...]

Shortcomings!? Me!?

We'd soon be at two million posts if I started to list them!

[Bren In Pots]

Chris there's a big difference between a '3 min boil from cold water and 4 min in boiling water' I supposed it depends how soft you want your egg.

[Bill HH]

It's funny but I am having trouble too, I used to get the perfect egg for me by timing 4min 30 sec, now they still have runny snot in them, quite off putting. I put it down to global warming.

[chris]

Go on then Chris, what's the matter with your boiled eggs? Apart from over / under cooking or boiling dry am struggling to see what you do wrong!


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Yolks are never runny! Not sure what ok doing differently now

Oh and I can never slice the things neatly - top them like.


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[mothhawk]

Water temperature.

The proteins in whites start to set at 61C (142F) yolks at 65.5C (150F), so if you keep the water temperature at exactly 65C (149F) you will have a perfect soft boiled egg even if you cook it for half an hour.

There is another protein in the white that starts to set at 84C (184F), and when that is set is when the white is rubbery.

In other words, you're boiling it too fast, try simmering instead.

[mothhawk]

As for topping them, I generally tap the top all over and peel off the top bit of shell, then you can slice neatly through the exposed egg

[Snadger]

Prefer fried egg mesell. Solid white, soft yolk running through a mountain of chips! Ye canna whack it!

[dogsbody]

Shortcomings?

Hang on whilst I get my list.......

.............I have to store it off site as it got too big for the spare room!!

[polc1410]

What are yours?

I can't boil an egg anymore. Used to be able to, it may be as my chooks are laying different side eggs now ( I've tried three different ways- 3 min boil from cold water, 4 min in boiling water, and Delia's method from her how to cook range (yes, I went back to my basic cool books!! - I wanted to be a chef at one point!)).

This is really sad but there is an app for it! I've used a couple of android ones but as you are an ipad user not sure if they are available on iphone.

Look for one that lets you select the egg weight and temperature. I found when I had home grown eggs when i was chicken sitting the different sizes and the fact that they may or may not have been in the fridge made a MASSIVE difference. The app will work as a stop clock for you but will adjust based on all sorts of things. The one I have even adjusts for altitude because water boils at slightly lower temperature at altitude ;-)

[veggiechicken]

Shortcomings? Me???

Nah, I'm just short.

[Glutton4...]

Water temperature.

The proteins in whites start to set at 61C (142F) yolks at 65.5C (150F), so if you keep the water temperature at exactly 65C (149F) you will have a perfect soft boiled egg even if you cook it for half an hour.

There is another protein in the white that starts to set at 84C (184F), and when that is set is when the white is rubbery.

In other words, you're boiling it too fast, try simmering instead.

Smart-arris!

[RedThorn]

Smart-arris!

Smart arris or not, that's it in an eggshell