How to boil an egg

Lilys-Games

I'm sure I've caused a few eye rolls with that thread title haha, but I seriously need to know - what is the best way to boil an egg?!

I love having them with runny yolks, but whenever I try to make them this way, I either time it for too long and get them soft boiled, or I get the yolk runny but there's this disgusting uncooked white layer just around the yolk. It knocks me sick so I've just started hard boiling them to avoid it, but they aren't as nice that way. What is the best time to cook for to get the whites completely solid, but the yolk still liquid?

I promise I do know how to cook! But this one thing I can never get right. Any help please?

MallyGirl

I hate eggs but when I do them for DD, who likes a runny yolk, I use a plastic gadget from Lakeland (I think) which changes colour over time. It gets it spot on

jackyann

When I was very young, my best friends mother used to say that boiling an egg just right was one of the most difficult things to learn - you are definitely not alone.

Even with the gadget that Mally describes, it is still very variable.

This is how I learned:

1 Decide what temperature you are beginning at. Do you keep your eggs in the fridge or at room temperature? Whichever it is, always begin at the same point.
2 What size is your egg? When testing (see below) use the same size. after that, add or subtract roughly a minute between small - medium - large (if you buy from a farm as I do, you just have to guess)
3 My own preferred method is to put the egg in the saucepan & add water from the tap. I find they are less likely to crack. But if you prefer to lower into boiling water, that's fine - just be consistent.
4 choose a day when you can eat a few boiled eggs (I often have one with salad, or mashed up in a sandwich)
Put say 3 into your saucepan, bring to the boil and turn down to a simmer. I suggest that for medium eggs you take one out at 3 minutes, one at 4 and one at 5.
Remember that the egg continues to cook a bit in its own heat - you can plunge into cold water, but that won't stop it completely, so the time between taking out and cracking is also relevant (when working on an old-fashioned Nightingale ward, I would boil the eggs for one minute, dash round handing them out, then say *ready NOW*

This way you get the measure of how it works with your saucepan & your hob. I have had so many physicists say to me that it should not make a difference - 100 degrees is 100 degrees, but I (who have studied physics) just point out that there are things beyond our understanding and boiled eggs are one.
I would add that you also have to adjust if you change altitude

carlislelass

Mum used to sing 2 verses of onward Christian soldiers. Never worked for me

Carrot007

2 Minutes once the water is boiling. I boil the kettle so not much more here.

Tip if eggs are in fridge keep em out for a bit while you boil the kettle then they will not split when put in the water. or run under a gradually hotter tap to warm up.

Also techincally no good reason to refrigerate eggs but I have no where else for them in my small kitchen!

Works for duck eggs too which are my favourite.

Well unless I can get goose but they are massive and need longer!

McKneff

5 minutes for a soft boil in the pan from putting eggs into boiling water.

Or an egg boiler which you can put up to 6 eggs in at once, a little water guage help with whatever way you want your eggs

suki1964

For me it's 4 mins

Straight into boiling water and fast simmer for three mins. Then turn off, leave in the pan whilst buttering and cutting the soldiers

So 3 mins cooking and a minutes rest time. These timings are for super fresh quite large eggs. I too hate the snotty whites

tboo

Youtube has many videos to show the numerous times, techniques etc so try this guy - The Trick to Hard and Soft Boiled Eggs - Kitchen Conundrums with Thomas Joseph
"how to soft and hard boil eggs. The difference between soft-boiled and hard-boiled is just a matter of minutes so it’s important to set your timer."

I don't boil eggs that often as I prefer poached but I do like them for yummy mashed egg sandwiches

Rosemary7391

jackyann wrote: »

This way you get the measure of how it works with your saucepan & your hob. I have had so many physicists say to me that it should not make a difference - 100 degrees is 100 degrees, but I (who have studied physics) just point out that there are things beyond our understanding and boiled eggs are one.
I would add that you also have to adjust if you change altitude

As a physicist I'd say it does make a difference. 100 degrees isn't the problem; it's how much energy it takes to get to 100 degrees. You need more for a bigger pan full of water; said bigger pan of water will cook the egg more quickly if you boil it first then put the egg in, but more slowly if you put egg and cold water in, then boil. Haven't an envelope to hand so not sure what order of magnitude those changes are, but with something as quick as an egg it might be noticeable.

Carrot007

tboo wrote: »

I don't boil eggs that often as I prefer poached

No difference, poached eggs can have a soft yolk or hard too!

I like soft and again just chuck em in a pan of boiling water (and salt) for 2 mins!

tboo

Carrot007 wrote: »

No difference, poached eggs can have a soft yolk or hard too!

I like soft and again just chuck em in a pan of boiling water (and salt) for 2 mins!

I mean you can see how it's cooking when poaching eggs, not keen on the runny whites