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By (user no longer on site)
over a year ago
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I think boiled eggs are the trickiest things to get right as temperature and size of the egg affect cooking times....and you can't actually see it...I'm a very visual cook rather than sticking religiously to times so boiling an egg is a bugger for me. And i hate snotty eggs! |
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By *yrdwomanWoman
over a year ago
Putting the 'cum' in Eboracum |
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha"
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils. |
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By *ilmiss75 OP Woman
over a year ago
Thornton |
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils."
I went off Gordon Ramsey who says.... Boil the water then add the eggs... I used my phone timer for the minutes it said.
 |
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By (user no longer on site)
over a year ago
|
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils.
I went off Gordon Ramsey who says.... Boil the water then add the eggs... I used my phone timer for the minutes it said.
"
Do you keep your eggs in the fridge? |
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By *ilmiss75 OP Woman
over a year ago
Thornton |
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils.
I went off Gordon Ramsey who says.... Boil the water then add the eggs... I used my phone timer for the minutes it said.
Do you keep your eggs in the fridge?"
Nope. Room temperature  |
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By *yrdwomanWoman
over a year ago
Putting the 'cum' in Eboracum |
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils.
I went off Gordon Ramsey who says.... Boil the water then add the eggs... I used my phone timer for the minutes it said.
"
I know this might be sacrilege to Ramsay fans, but he's wrong. Eggs in cold water and bring to the boil, then time it. And don't keep your eggs in the fridge.
Older eggs will be snottier than new ones so use fresh as possible. Keep older ones for omelettes. |
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We got a little plastic egg shaped timer that you drop into the water same time as the eggs once the water is boiling. It starts red then gradually turns yellow from the centre outwards, depending on how you like your eggs when it gets to the desired line just remove them,run them under cold water to stop them cooking. Works every time and it was only a couple of quid. |
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By (user no longer on site)
over a year ago
|
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils.
I went off Gordon Ramsey who says.... Boil the water then add the eggs... I used my phone timer for the minutes it said.
Do you keep your eggs in the fridge?
Nope. Room temperature "
Hmm...i thought maybe that could be it. Boiled eggs are just buggers...I've had then before where the yolk is almost solid and still have snotty white |
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By *ilmiss75 OP Woman
over a year ago
Thornton |
"There in the bin now!
I used my phone timer.... 6 minutes it said!!!!
Sulking much ha
You should have been able to use it as a squash ball after that much time. You don't start timing until the water boils.
I went off Gordon Ramsey who says.... Boil the water then add the eggs... I used my phone timer for the minutes it said.
Do you keep your eggs in the fridge?
Nope. Room temperature
Hmm...i thought maybe that could be it. Boiled eggs are just buggers...I've had then before where the yolk is almost solid and still have snotty white "
The yolk looked lovely... But all sound it snotty... I can't do that  |
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By (user no longer on site)
over a year ago
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?"
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling"
I've fucked em up again  3 mins from bubbling has made them practically hard boiled! |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again 3 mins from bubbling has made them practically hard boiled!"
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect  |
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By *ilmiss75 OP Woman
over a year ago
Thornton |
"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect "
Show off
 |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect
Show off
"
I'm fascinated as to what the variables could possibly be - we need a geek!! |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect
Show off
I'm fascinated as to what the variables could possibly be - we need a geek!! "
Maybe these were medium! I think I should just accept I will never make a good boiled egg  |
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By (user no longer on site)
over a year ago
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again o 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect
Show off
I'm fascinated as to what the variables could possibly be - we need a geek!! "
Hmmm. A lumped capacitance heat transfer model could provide a first order approximation. Let me get my slide rule. Of course, I will need to know your altitude above sea level...
Are you pricking the shell? The air sac can cause the shell to burst, leading to snotty white.  |
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By (user no longer on site)
over a year ago
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Do away with the shell and just poach them, much tastier and you can see them.  room temp, into boiling water, don't stirr or salt just 3 mins and perfect runny yolks every time. Smoked salt and fresh pepper, on to toast of your choosing and it's eggtraordinary. |
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By *lighty1Woman
over a year ago
You Dont Need to Know, right now |
Next time, if you've boiled an egg, and it's snotty when you cut the top off .... put the top back on, and just leave it to stand for 30 seconds. The egg will continue to cook itself with the heat trapped inside, even though you've taken it out of the water. Try it again after 30 seconds, the yolk should be dippy, but the white should be firm. |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect "
Why would you add salt ? |
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"We got a little plastic egg shaped timer that you drop into the water same time as the eggs once the water is boiling. It starts red then gradually turns yellow from the centre outwards, depending on how you like your eggs when it gets to the desired line just remove them,run them under cold water to stop them cooking. Works every time and it was only a couple of quid. "
I have one of these too - from Poundland. Always cooked right
JG x |
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For soft eggs.
Put a room temperature egg into a SMALL pan of cold water. Water just above egg.
Bring steadily to the boil.
When boiling turn off the heat and leave for 3 mins in the hot water.
For HARD egg.
Do as above BUT allow to boil for 2 mins.
Turn off heat and do something else for 10 mins.
Rinse eggs in cold water to make membrane stick to shell for an easy peel.
To EASY PEEL hard boiled eggs.
Roll it lightly on the counter top OR
https://www.youtube.com/watch?v=FkWISKfgqZ0 |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect
Why would you add salt ?"
Helps stop them cracking, also brings it to the boil quicker |
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again o 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect
Show off
I'm fascinated as to what the variables could possibly be - we need a geek!!
Hmmm. A lumped capacitance heat transfer model could provide a first order approximation. Let me get my slide rule. Of course, I will need to know your altitude above sea level...
Are you pricking the shell? The air sac can cause the shell to burst, leading to snotty white. "
I never thought of that - why is there only sometimes an air sac?? |
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By (user no longer on site)
over a year ago
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"I'm just doing some now. Eggs came out of the fridge, in cold water but my problem is knowing when to start counting the 3 minutes! Is it when it's properly bubbling?
You'll need longer than 3 mins if they've been in the fridge. But yes when properly boiling
I've fucked em up again o 3 mins from bubbling has made them practically hard boiled!
That's wierd, but the size must count too - I do large eggs from the fridge into cold water with added salt, five mins from proper bubbling boiling, and they're always perfect
Show off
I'm fascinated as to what the variables could possibly be - we need a geek!!
Hmmm. A lumped capacitance heat transfer model could provide a first order approximation. Let me get my slide rule. Of course, I will need to know your altitude above sea level...
Are you pricking the shell? The air sac can cause the shell to burst, leading to snotty white.
I never thought of that - why is there only sometimes an air sac?? "
Fresh eggs have air sac I believe. Test an egg for freshness by floating in water. |
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