I use Emril's 13 minute egg tip.

Place the eggs in a pot and cover with cold water, bring to a boil, turn off stove and set timer for 13 min, cool,peel,eat.
This produces an egg with a slightly softer yolk. For traditional hard boiled eggs leave them in the pot for 15-16 minutes.

No green ring and sulfur taste/smell. 

Mike

question is really, WHY would you want your eggs hard boiled to start with?!!? Soft to medium boiled is where it's at of course! 7mins and 30seconds....PERFECT!! (the yolk needs to be at least a bit runny, everyone knows that!)

3dmus


question is really, WHY would you want your eggs hard boiled to start with?!!? Soft to medium boiled is where it's at of course! 7mins and 30seconds....PERFECT!! (the yolk needs to be at least a bit runny, everyone knows that!)

3d, 7mins 30 seconds seems rather a long time to ensure a runny yolk (or 'dippy' yolk as we say in these parts) To ensure dippyness of yolk, I boil the eggs for no longer than 2 minutes! This is of course vital if one has pre-prepared toast soldiers to enjoy the yolk.

There is no sadder breakfast scenario than munching on redundant toast soldiers with an unyielding and solid yoke when the timing goes askew.

EDIT: My last sentence was complete hyperbole - the most lugubrious breakfast scenario is preparing a fresh steaming pot of tea, only to enter the refridgerator and discover that some other household member has finished the milk and not replenished the supply. Now THAT's heartbreaking

Yes, I agree, for dipping, you'd need soft boiled rather than soft to medium (which I use for salads)...but 2 minutes?? I would go for maybe 4 to 5 mins to go with toast soldiers...but have to say, haven't had those in ages, so will give it a go this weekend and will report back!

Still rather have 2mins than 10mins (brrrrr)

The middle one below for salads!



not sure how that whole picture posting works, but, this is the one I mean:

the middle one!

3dmus


Yes, I agree, for dipping, you'd need soft boiled rather than soft to medium (which I use for salads)...but 2 minutes?? I would go for maybe 4 to 5 mins to go with toast soldiers...but have to say, haven't had those in ages, so will give it a go this weekend and will report back!

Still rather have 2mins than 10mins (brrrrr)

Myself and other forum members will I am sure, look forward to your weekend research and report back to this thread 3d.

Dont forget to factor in the yolk viscosity to toast soldier stiffness ratio. A medium yolk will not yield its pleasure easily if at all to a lightly toasted white bread soldier but will pose no obstacle to an aggressively toasted wholemeal warrior.

I stand by my 2 minute theorum, but eagerly await your research notes over the weekend.

Many thanks for your additional guidance there Kiosk. I'll make sure to take it into account when conducting my research. Will submit the draft research notes for peer review towards the end of Sunday.


(btw, not sure if the hardness of the water here in the Midlands may have a significant impact on the outcome; I'd better include a mineral water test too). And, I'll make sure to include Walburtons, Tesco's own bakery range, and the Spar own brand (my corner shop!) for the soldier aspects.

Got to think about that ratio (YVtSS) too indeed.

It's great to work with pro's such as yourself on the forum here 3d.

With the right committment and research, we could deliver the definitive white paper on boiled egg preparation the world has been waiting for.

Beagle


I only boil them for 10 minutes.  I put them in water just covering them, turn the heat on high and when the water starts a "rolling boil" I'll start the timer and back off the heat just a tad so that it's boiling but not spilling over the sides of the pan.

I like my hard boiled eggs JUST fully cooked.  over cooking them makes the yolks crumbly and dried out.

This works for me, as I don't like that dried out texture either.

I always shell them in the pan under running cold water straight away which of course stops the cooking process in it's tracks.

10 minutes works on a medium sized egg so it's just making small timing adjustments either way to suit different sizes.

btw where I live is merely a few feet above sea level which may have a bearing on cooking time too.

I think everyone has missed a window of opportunity here-I am at present genetically engineering a chicken with a microwavable womb.
It should be available in the shops to coincide with the x1b update,providing I can get the chicken to sit still in the vice!!!