boiled egg

10 min is more than enough.
I was always told as kid its roughly 3 minutes to boil an egg to have a slightly runny yoke to dip your soldiers in. And i still do this. But I see video's and chefs doing it for 7 minutes but they then put it in ice water and stop it cooking and the egg yolk is still runny. I can't get my head around this.
 
Spaghettification said:
10 min is more than enough.
I was always told as kid its roughly 3 minutes to boil an egg to have a slightly runny yoke to dip your soldiers in. And i still do this. But I see video's and chefs doing it for 7 minutes but they then put it in ice water and stop it cooking and the egg yolk is still runny. I can't get my head around this.
Click to expand...
3 minutes has never worked for me, although I remember this from childhood.
Were eggs smaller then? Is the issue too much white to yolk ratio? Would double yolkers cook more consistently?
I put large eggs in boiling water then time for 6 mins, then the into cold water malarkey.
Despite all being same temperature to start & same size I'll still get one that's hard & one 'snotty', occasionally I'll get one that's right. Go figure.
(It's algae balls all over again. I do everything that everyone else does & ... nope!)
For work purposes I do mine on hotplate for 10 minutes, just to be sure.
 
Puds said:
3 minutes has never worked for me, although I remember this from childhood.
Were eggs smaller then? Is the issue too much white to yolk ratio? Would double yolkers cook more consistently?
I put large eggs in boiling water then time for 6 mins, then the into cold water malarkey.
Despite all being same temperature to start & same size I'll still get one that's hard & one 'snotty', occasionally I'll get one that's right. Go figure.
(It's algae balls all over again. I do everything that everyone else does & ... nope!)
For work purposes I do mine on hotplate for 10 minutes, just to be sure.
Click to expand...
No no it works for me at 3 minutes. I am just confused if I take it out and eat it straight away and the yolk is runny. Then why after a further 3 minutes then in ice water is it still runny ?
The ones I struggle with are large duck eggs and geese eggs. Used to get them from a farm near me until it go bird flu. One day I will have boiled ostrich egg with French bread to dip in it.
 
Spaghettification said:
One day I will have boiled ostrich egg with French bread to dip in it.
Click to expand...
Stayed on an Ostrich farm in South Africa once. Not had egg but we had the most amazing meal of tender ostrich, apparently a young one that broke a leg. The birds are not usually taken for meat at that age. I guess the birds are too valuable to harvest them as eggs.
 
Puds said:
3 minutes has never worked for me, although I remember this from childhood.
Were eggs smaller then? Is the issue too much white to yolk ratio? Would double yolkers cook more consistently?
I put large eggs in boiling water then time for 6 mins, then the into cold water malarkey.
Despite all being same temperature to start & same size I'll still get one that's hard & one 'snotty', occasionally I'll get one that's right. Go figure.
(It's algae balls all over again. I do everything that everyone else does & ... nope!)
For work purposes I do mine on hotplate for 10 minutes, just to be sure.
Click to expand...
I do three minutes from when the water boils for a dippy egg. For hard boiled I turn the heat off at that point and bung a lid on and wait 8-10 minutes depending on how big the eggs are.
 
Puds said:
3 minutes has never worked for me, although I remember this from childhood.
Were eggs smaller then? Is the issue too much white to yolk ratio? Would double yolkers cook more consistently?
I put large eggs in boiling water then time for 6 mins, then the into cold water malarkey.
Despite all being same temperature to start & same size I'll still get one that's hard & one 'snotty', occasionally I'll get one that's right. Go figure.
(It's algae balls all over again. I do everything that everyone else does & ... nope!)
For work purposes I do mine on hotplate for 10 minutes, just to be sure.
Click to expand...
Glad I'm not the only one! No matter how long I do them they're normally 'snotty'. Once I did 10 minutes, started with boiling water from the kettle and still snotty! I gave up on boiling eggs after that!
 
Puds said:
Despite all being same temperature to start & same size I'll still get one that's hard & one 'snotty', occasionally I'll get one that's right. Go figure.
(It's algae balls all over again. I do everything that everyone else does & ... nope!)
Click to expand...
Absolutely this (but my mum has always told me off for describing them as 'snotty' :laughing: )
 
CovTech said:
Just don't have anything else, and bring your power tools :laughing:
The things are about 2000 calories (equivalent to 24 chicken eggs) and so thick you need a power drill to get into it
Click to expand...
Eggs and power tools are the reason I don't eat eggs. (Virology, and they did have embryos in the eggs)
 
Havent a clue but remember having a cooked breakfast (Bacon, eggs , sasuage) in the metal work room in the mid 1980s during a practical exam over the brazier by our metalwork teacher. He used to work on steam trains when he was younger! Risk assement and safe guarding who cares, those were the days! Hats off to you Mr Mills.
 
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