Chit Chat
There is currently 1 person viewing this thread.
What's the flipping deal?
I can cook a 3 course, and elaborate meal for six, without drama or reference to recipes!
Boiling a couple of eggs.....effing useless!
Had two eggs for brekkies on Tuesday..medum large and boiled for six minutes. Totally solid!
Not wanting to waste another two, I did just one for five and a half minutes. Salmonella on a plate!
Tried to rescue it but it was a lost cause.
Apparently Prince Charles has three cooked, and is served best of!
If I could be bothered I would measure all eggs by volume, and create a reliable table of cooking times.
I can cook a 3 course, and elaborate meal for six, without drama or reference to recipes!
Boiling a couple of eggs.....effing useless!
Had two eggs for brekkies on Tuesday..medum large and boiled for six minutes. Totally solid!
Not wanting to waste another two, I did just one for five and a half minutes. Salmonella on a plate!
Tried to rescue it but it was a lost cause.
Apparently Prince Charles has three cooked, and is served best of!
If I could be bothered I would measure all eggs by volume, and create a reliable table of cooking times.
sort by:
Show
per page
Replies: 58
|
By:
I put them in a pan of cold water and then when it starts boiling leave for 2m 45secs, bit longer if they are very large.
|
|
By:
A boiled egg in the morning is hard to beat.
|
|
By:
Those times in the OP ("boiled for six minutes") are ludicrously long so I can only imagine you are timing from cold water, and the temperature at which the water comes out of the tap varies with the weather and how long you run the tap.
|
|
By:
Pan with boiling water (rolling water boil) put the egg in for 90 secs. Take the pan off the heat, cover with a lid and leave 5 mins for slightly runny, 6 mins for a set yolk.
|
|
By:
Place in pan of cold water and bring to the boil.
Boil for 3 minutes then quench in cold water. Alternatively fry or poach them so you can see what's happening. |
|
By:
It's only worth boiling large eggs, leave anything smaller for omelettes or for the wife to use in cakes.
|
|
By:
rule 1 eggs should be kept at room temperature before cooking....
for hard boiled eggs start in cold water when the water starts boiling time for 6 mins for soft boiled eggs place in boiling water 3 1/2 mins for medium egg 4 mins for large egg always follow rule 1  |
|
By:
Eggs in water ..when they start boiling put the toast in the toaster ..when the toast pops up eggs are ready ..works every time for me
|
|
By:
for soft boiled eggs place in boiling water 3 1/2 mins for medium egg, 4 mins for large egg - always follow rule 1
That's nailed it. |
|
By:
My method for runny eggs.
Saucepan of boiling water 3 minutes. Turn off gas and put lid on saucepan. Ready after 2 minutes. |
|
By:
Or, you could have the king of eggs, the poached egg.
Easier to cook as you can see what it looks like as it cooks. |
|
By:
Put them in your kettle then into your tea pot in the morning. By the time you're ready for your 2nd cuppa your eggs will be ready.
|
|
By:
I can finally say this now CMAT is banned...
Try some soy sauce on your boiled eggs. Very nice. |
|
By:
A lot of you must like eating embryos.
I agree with AP. It's damn near impossible to get boiled eggs right time after time. Hard boiled - piece off píss, embryo - piece of píss, just right (chucky egg mode) easier to crack the enigma.. Tis about time the saying "Can't even boil an egg" was removed from society. |
|
By:
I have no idea what people are talking about.
I have boiled eggs almost every other morning, and they are perfect every time. Electric oven, place 2 eggs in saucepan, fill water just above the height of the eggs, turn to mark 6, wait till the water starts boiling, let it boil for 1 minute, turn down to mark 1, press timer of oven, 3 minutes later they're done. If you can't boil an egg properly you are an egg  |
|
By:
Electric oven, place 2 eggs in saucepan, fill water just above the height of the eggs, turn to mark 6, wait till the water starts boiling, let it boil for 1 minute, turn down to mark 1, press timer of oven, 3 minutes later they're done.
A bloody expensive way to boil eggs! |
|
By:
Or, you could have the king of eggs, the poached egg.
Jack you are so right. Why the heck do I do the boiled egg thing, when I can do perfect poached eggs? |
|
By:
but is there Anything more Annoying than cooking up a nice big munch & then Breaking the egg in the pan
 |
|
By:
exactly how is that expensive
|
|
By:
Buying an electric oven
|
|
By:
you put the eggs in the oven , why not just use the hob
 |
|
By:
they're on the hob on top of the oven not inside ffs
I don't have a choice with the oven being electric, there's no gas here, all electric. |
|
By:
Those times in the OP ("boiled for six minutes") are ludicrously long so I can only imagine you are timing from cold water,
Nope! I put the eggs in the pan with a little water to get things going, whilst I boiled the kettle and then covered with boiling water. Five and a half minutes later and it still had a runny white. I put them in a pan of cold water and then when it starts boiling leave for 2m 45secs, bit longer if they are very large How do you then achieve the result here? |
|
By:
taking them out straight from the fridge to cook is probably were you are going wrong....
You can get one of those 'boil an egg' indicators which is shaped like an egg from poundland. But make sure you put the indicator with the eggs in the fridge, so the temperatures match. |
|
By:
^^^ forgot to mention that you put the indicator in the pan full of boiling water
|
|
By:
rule 1 eggs should be kept at room temperature before cooking....
if your getting them straight out the fridge this is where your going wrong....... |
|
By:
Never kept eggs in a fridge in my life. Admittedly our local free-range eggs are only 1/2 days old when we get them. They sit happily at room temperature in a wire basket for up to three weeks, and probably longer but they hardly ever last that long. Are we an exception? Both my mother and grandma kept hens and neither used a fridge.
|
|
By:
folk do, you buy a new fridge and theres a compartmenr specifically for eggs, ive never kept them in the fridge, wicker basket
 |
|
By:
I kept hens and certainly never put them in the fridge!!!! Sorry blackbarn i couldn't resist that!!!
Two for - 5 & 1/2 mins for LARGE eggs, EGGS should be at room temp. Water boiling at beginning. Lower carefully into the hot water. I tend to switch gas hob off at the end, but take a few seconds - arrange egg cups, salt etc - few secs later scoop them out. Toast and butter your soldiers for dipping before hand!!! |
|
By:
Moisok
and I thought I'd chosen my words carefully |
|
By:
Sorry and there's me who blunders all over the place most days!!! My Engerlisch teacher would have a fit at w0t i rote etc!!!
|
|
By:
buy a boiled egg maker sorted. best thing i ever bought.
|
|
By:
Just shell out (hee hee) for this http://www.amazon.co.uk/Tefal-Toast-Egg-TT550015-Toaster/dp/B0013KEDKY
Boiled egg and soldiers with no fuss at all. Can do hard boiled eggs as well, and mini poached eggs. |
|
By:
Blimey, eggs are so easy to cook in any format.
Place in cold water and bring to the boil. Simmer on a low heat for 3 mins. Job done. |
|
By:
Exactly the same method that I use, Charwell. Placing eggs into boiling water can result in cracked shells.
Bring 'em to the boil more gently. |
|
By:
Not for even one second, to disagree with two distinguished and honourable "Chit Chat" executives, but overly simplifying is not what I'm looking for here!
Of course we can all use that process but there is a difference between the size of the eggs. Saying small, medium and large is not eggsactly an accurate assessment of the true size differential so the only sure way is by volume comparison. I get my eggs from a smallholding, and can see the happy little hens free ranging for England, and some are still warm as she goes to collect as many as possible for me, for poaching (omelettes and boiled are not critical, in fact for hard boiling are not good). Of course they are not graded in size and are £1.00 per half dozen irrespective. That said, they are never small and I got one that was the biggest I ever saw. So big that the box wouldn't close. so how do you adjust your three minute routine? You can't say it's one and a half times, or twice the size as normal because that is just guesswork. So, by volume (can't recall the exact figure) but it was circa 2.5 times the normal. Given this, do you then think it needs 2.5 times the cooking time? The formula has to be much more complex than that, and what I'mm looking for here! Think back, and assuming the story is correct, if the royal household kitchen staff have to boil three eggs, to get one acceptable, what chance have I got? |
|
By:
Aunty ,dont guess the size of your eggs.Fill water to same point each day in a calibrated pan.Use archimedes principle to show volume of water displaced = eggsact volume of eggs.Use complicated mathematical formula to get them just right.
|
|
By:
Aunty ,dont guess the size of your eggs.Fill water to same point each day in a calibrated pan.Use archimedes principle to show volume of water displaced = eggsact volume of eggs.Use complicated mathematical formula to get them just right.
This is what I'm banging on about! So, by volume (can't recall the exact figure) but it was circa 2.5 times the normal. Given this, do you then think it needs 2.5 times the cooking time? |
|
By:
Aunty you must be on a fishing trip
|