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Yesterday I decided to have a boiled egg, but then forgot about it and left it boiling for an hour and a half. When I remembered I rushed into the kitchen and peeled off the shell, fearing the worst, but to my delight it was still just a normal hard-boiled egg. The extra 75 minutes of boiling hadn't done any damage at all.
I hope that some of you will be able to use this information in the future.
I hope that some of you will be able to use this information in the future.
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MARVELLOUS STIFF EGGY!
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Must be the thin air !
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Thanks you Patra but I disagree. I once overboiled an egg and when I remembered it I went into the kitchen to find a hole in the bottom of the pan.
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Can't agree with that, unless there was still water in the pan!
I did that once, when preoccupied on here, and boiled it dry, followed by by explosions like New Years Eve. and not the best smell! |
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".....but to my delight it was still just a normal hard-boiled egg."
It might have looked normal but the poor liitle egg was probably completely traumatised  |
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Must of been in 10 gallons of water!
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is it me, or do chucky eggs take longer to cook these days? 6 minutes used to provide a medium constituency. now it takes about 8.
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I used a pot rather than a pan since I was aiming for the smallest quantity of required water. The pot slopes inwards so it's narrower at the top than the bottom, which I think stops too much water boiling off. Admittedly my tip is less useful if it only applies to pots like that.
Once there's no water left, I no longer consider the cooking method to be 'boiling' and accept no responsibility for adverse consequences suffered thereafter. |
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did exactly the same thing yesterday patra - weird
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Welsher !
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^ Patra ...oc
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kenny...the boiled egg cooking debate was widely discussed on here a while ago!
Despite me staggering through my fifties, I still haven't reliably mastered it, having tried all good advice. Best way for me which is reliable is what I call a "Steam Fried Egg". Lube the pan with a small amount of butter. In with the egg till the white is firming up, then add a small amount of water, and put on a glass lid so you can see how it is, and then perfecto! |
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Anyone ever tried a grilled egg? Quite tasty imo.
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They do say that as you get older lots of things take longer kenny.
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PTC - On your dial that operates one of the cooker rings what number did you have it on, maybe you only had it on a low temperature. My numbers go up to 6, if I had it on 1 or 2 I think a saucepan could be left for a fair while and water would still be in there
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I've got a very bad stove which only has low, medium and high as settings. I had it on medium.
I was surprised that there was water left, tbh albeit only about half an inch. I was really fearing disaster as I ran into the kitchen. It was my last egg and all. |
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Coach, when you say exactly the same, how exactly do you mean? How long did you leave your egg on for? How did it turn out?
Ha ha! Was it really eggxactly the same? |
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Lube the pan with a small amount of butter. In with the egg till the white is firming up, then add a small amount of water,
and put on a glass lid so you can see how it is, and then perfecto! In full agreement A-P. I have a similar system for fried eggs as I like runny yolks for soldier dipping. Bacon and sausages are first fried in the pan then eggs are cracked into the hot fat and fitted glass lid placed on the pan. The heat is turned down and there is enough moisture emitted as steam to envelop the eggs which are cooked until the white becomes opaque. Naturally one must avoid accessing Betfair during the cooking period. |
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I'll try that Aunty. Thanks.
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If you can't boil and egg, just get a tefal toast and egg. If you can't get it right with one of those to make your egg and soldiers, you may as well book yourself into the care home.
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It's about time there was a cookery series about boiling an egg. For years and years all i have heard is successive patronising bastards on tv saying; "Can't even boil an egg" Well to all you clever phuckers on ere - i still fackin can't. But if ye want a banquet, i'm yer man..
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You could always do an omelette G2D. Very tasty and goes well with a pint of Guinness.
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tinned treacle steam puddings can be overboiled- place in round pan of boiling water , go to the pub for 4 hours , come back to triangular shaped pan and freshly decorated walls
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Whatever happened to the electric egg boiler that one of the dragons signed up to a few years ago?
Haven't even seen it advertised in one of those "Not available in the Shops" type magazines that drops through your door occasionally, with the large heated slipper, and the DIY barbers kit! |
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The heated slipper is actually an egg cooker!
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But if ye want a banquet, i'm yer man..
I made exactly the same comment on a previous egg thread by me..... |
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tefal toast and egg.
Treble, I asked for one as a birthday present, but rapidly changed my mind having watched an almost seven minute video on YT! What do you do if, like myself, you wan two eggs and three slices of toast. Ok, I guess you could set it off again and wait another four minutes after scoffing the first one but I want mine at the same time. I actually bought an egg poacher on impulse from Mozzas. it looked and felt really good in the shrink wrap and only a fiver. Reality was that most of the weight was the glass lid, and pretty useless as the receptacles for the eggs were only big enough for the smallest eggs! That aside, by the time the yolks were cooked, the whites were still runny so binned the innards and kept the pan for "Steam Fried Eggs"! |
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So you normally boil your egg for 15 minutes then? Small wonder there was no difference.
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Poached or don't bother.
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dunlaying, this thread was made for you.
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I'm ace at scrambled egg.
Bit o cheese, sometimes bacon and/or mushrooms. Also tasty on its own. Unbeatable.. |
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So you normally boil your egg for 15 minutes then? Small wonder there was no difference.
To who and what does this comment mean? |
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A girl, maybe on CDWM, put the eggs in cling film pouches to hold together whilst poaching.
Must have a bash at that, and perhaps take off the wrapping to finish the cooking. |
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I think poached eggs are the best, none of that fathing around with the shells.
Poached eggs on toast.  |
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But can you overegg a pudding, or that another myth exploded, like an egg in a microwave.
(If you don't know what I mean, put an egg in a microwave, put it on max power, and then go look for the cleaning products you are about to need   ) |
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I just invented an invention.....
It's an "Egg Thermometer".... It punches a small hole into the egg (rather like ear piercing) and inserts a probe into the yolk, with a lead to the display outside of the pan. Watch out for me later on "Dragon's Den"! |