how do you boil the perfect egg?

nykied

morganlefay wrote: »

When we were children my sister and loved best of all 'eggs in a pot'.

I used to love 'mashed up egg in a cup', which is soft-boiled eggs, mashed up in a cup (surprisingly!) with butter. I still have them that way occasionally, but unfortunately my Twinkle Twinkle Little Star cup is no longer with us

Johnjohn

My method as follows:

1) Eggs at room temperature (I don't keep them in the fridge which is naughty from health & safety point of view, but they don't hang round for long in our house).

2) Put eggs in pan of cold water from the tap - just covering the eggs.

3) Put the pan over a medium gas ring on full blast.

4) Once the water starts to boil, turn the gas down to a simmer.

5) Simmer for 3 minutes (medium eggs) or 4 minutes (large eggs)

6) Pour out water and replace with cold water from the tap - this prevents the nice soft yolks from continuing to cook.

7) Eat eggs

southernscouser

Put room temperature eggs in pan of slightly salted boiling water.

Bring back to the boil and then for 4 minutes.

Pour hot water down sink and fill up with cold water.

Put toast on.

Peel eggs and cut tops off (to stop them cooking inside).

By the time the eggs are deshelled the toast is ready.

Butter toast, cut into soldiers.

And voila. :drool:

cherie1122

I love egg & tomato sandwiches made with hard boiled eggs mashed up with a generous dollop of Heinz sandwich spread.

I've made these for family occasions and never had to chuck any out afterwards - they always seem to get eaten quickly.

meritaten

I never keep eggs in the fridge. there is no reason too.........they dont spoil at room temperature! also, cold eggs WILL crack if you put them in boiling water. mine hardly ever crack and I put them in boiling water and let them boil for three minutes for a medium egg and three and a half for a large egg. OH loves his eggs runny and so do the grandkids and I have found this by far the most reliable method. and for extra large eggs I add another thirty seconds. Duck eggs I find take four and a half to five minutes.

Poly,put_the_kettle_on

We started keeping our own chooks around 5 months ago- and never keep the eggs in the fridge. What's more, our neighbour (who has an interesting approach to food safety- he spends half his life in the Amazon) came around to help shift a fence panel the other day. Behind it was a clutch of six eggs our white Sussex had been hiding. They could have been there for up to a month, maybe even more, so we were going to err on the side of caution & chuck them. Neighbour, however, insisted on taking them home, and made an omlette. He was right of course- you'll smell a dodgy egg long before you eat it.

As for boiled eggs- they're my nemesis. I do, however, poach the perfect egg

catch_me_if_you_can

darkblue wrote: »

http://www.amazon.co.uk/Egg-Perfect-Colour-Changing-Timer/dp/B0000CFGB5



Also, here's a random tip: If you pierce a very small hole at the top of the egg with a pin (I use map pins) the egg does not crack!

I got mine in Poundland - and my darling OH has never complained his soft boiled eggs were overcooked since! He did wonder when I first showed him what I bought, but the proof of the pudding...

frugalastic

I love hard boiled eggs! I have an electric stove, and here's what I do:

* Place eggs in a small pan, and top up the pan with cold tap water to cover the eggs
* Place the pot on the stove, and heat until boiling.
* Turn off the heat and immediately cover the pot, and leave on the burner for 13-15 mins. Make sure to use a timer, so you'll have lovely perfectly cooked eggs.
* Run cold water over the eggs a few times, to stop the cooking. Then, I cover the pot again (this part sounds odd - lol) and roll the eggs around a bit, enough to crack up the shells. Then, cover with cold water and let sit for a few minutes. The cold water seems to seep under the cracked shells, and then makes peeling the eggs a breeze!

I know it sounds weird, but it really works...perfectly cooked hard boiled eggs every time!
Take care all,
Christina

Bronnie

nykied wrote: »

I used to love 'mashed up egg in a cup', which is soft-boiled eggs, mashed up in a cup (surprisingly!) with butter. I still have them that way occasionally, but unfortunately my Twinkle Twinkle Little Star cup is no longer with us

We used to have the egg chopped up in a cup as kids too.......do you suppose the egg stayed warmer and it was easier to chop up in a cup than in a dish?

smithyjules

Crikey I wasn't expecting such a response lol!!!

Thank you all very much, will get testing soon. I'm not sure if i dare mention it for fear of lots more recipes but someone has now told me about baked eggs??? She said you put an egg in a ramekin and bake in the oven...but wouldn't it crack the shell/burst it? I'm probably being dim again:o

Right now off to see if I can master reheating some apple pur!e for my baby DS breakfast...heaven help him if he looks disappointed:rotfl:!