Today, I boiled my first egg - successfully

[HarryM1BYT]

I love the occasional boiled egg and toast soldiers. I have just never been able to get them right before, either too runny or far too hard - total pot luck, so I usually concede defeat and beg a female to do one, but even then they may not be quite right.... None could even explain properly, the timing process they used.

I recently heard about a colour change egg timer. You pop it in the pan, add cold water and the egg(s), then just watch the gadget as the colour changes and the boundary works its way in along a marked scale.

You just stop the process, when it reaches your chosen mark.

It came out absolutely spot on

Jean, in a past life a pro-cook, was quite sceptical, but I had researched their use before hand.

Egg and timer in the pan, add cold water to well cover, then just place on the stove and watch for the colour change boundary hitting your mark. Then take the egg out and run under cold water to stop the egg cooking further.

Thanks to this gadget, I am now an eggspert

[Darcydog]

Getting it right can be eggsasperating.

[rustymotor]

some folk do have eggsotic breakfasts

[planenut]

I had to check this wasn't in the humour section and waited for the yolk!

[KLM]

Problem solved, just shell out for an old fashioned egg-timer.

Kev.

[Rev Jules]

Boil water first, put two small pin holes one in each end, boil for four minutes works every time for me///


Rev

[HarryM1BYT]

Originally Posted by KLM

Problem solved, just shell out for an old fashioned egg-timer.

Kev.

Got at least two, but so much depends upon the variables like how warm the water and the egg to begin with, then the heat input from the ring, pan size as well. This thing can take those into account to a large extent, but not the size of the egg.

Just pop the timer in and the egg, assuming they are both at the same temperature, and it should be fairly close.

[grivas]

Originally Posted by HarryM1BYT

I love the occasional boiled egg and toast soldiers. I have just never been able to get them right before, either too runny or far too hard - total pot luck, so I usually concede defeat and beg a female to do one, but even then they may not be quite right.... None could even explain properly, the timing process they used.

I recently heard about a colour change egg timer. You pop it in the pan, add cold water and the egg(s), then just watch the gadget as the colour changes and the boundary works its way in along a marked scale.

You just stop the process, when it reaches your chosen mark.

It came out absolutely spot on

Jean, in a past life a pro-cook, was quite sceptical, but I had researched their use before hand.

Egg and timer in the pan, add cold water to well cover, then just place on the stove and watch for the colour change boundary hitting your mark. Then take the egg out and run under cold water to stop the egg cooking further.

Thanks to this gadget, I am now an eggspert

Very well done!, course the challenge is finding a REAL egg, not the ubiquitous so called 'free-range' type of egg, I have yet to taste a real genuine free range egg the kind that came from a real genuine free to roam in the back garden to our house hen, in the days of my childhood back in the old country, the key is what the hen eats, commercially produced eggs are not the real thing, they lack flavour, and that is the important point, commercially produced food has all the flavour of hay, the food manufacturers have been pulling the wool over people's eyes for decades, ah well that is progress. But well done for getting the process of egg boiling just perfect, that will at least improve matters, very few people can do this, some may not even know what an egg is.!

[HarryM1BYT]

Originally Posted by grivas

Very well done!, course the challenge is finding a REAL egg, not the ubiquitous so called 'free-range' type of egg, I have yet to taste a real genuine free range egg the kind that came from a real genuine free to roam in the back garden to our house hen, in the days of my childhood back in the old country, the key is what the hen eats, commercially produced eggs are not the real thing, they lack flavour, and that is the important point, commercially produced food has all the flavour of hay, the food manufacturers have been pulling the wool over people's eyes for decades, ah well that is progress. But well done for getting the process of egg boiling just perfect, that will at least improve matters, very few people can do this, some may not even know what an egg is.!

A couple of years ago we spent a couple of weeks holiday, looking after some pet hens, whilst the owner took their own holiday away. We were told to take as many eggs as we liked and give the rest away. We just didn't like the eggs at all, gave them all away and bought our supplies from the shops.



Part of the issue, is that our sense of taste deteriorates as we age. The smell or taste of vinegar was to me terrible until a few years ago, I used to take lemon juice on my F&C's - now I actually like vinegar since the past few years.

[jackatesme]

One year five months and 27 posts about boiling an Egg. Quite Eggsasperating.