Another Egg thread

2008-01-15 02:07:30

#1

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

Following on from Varegg's (appropriate name at this current time) thread concerning frying an egg http://forums.bf2s.com/viewtopic.php?id=90079

I have a simple question for those who wish to answer, please be honest and DO NOT SEARCH for the answer.

I know the answer as I can cook.

Question as follows:

How do you correctly boil an egg?

(no egg timer is available to you)

2008-01-15 02:10:31

#2

adam1503: Member; +85|6873|Manchester, UK

let Delia help

or perhaps Mr Breakfast can help lol

Last edited by adam1503 (2008-01-15 02:12:30)

2008-01-15 02:12:25

#3

Fredrik: i hate you all; +201|7134|Norway

You put them in boiling water for 6-10 minutes, then you spill out the water and poor cold water over them?

Edit: and you have to stick a whole through the shell with a needle before you put it in the water or it will crack

Is there anything more to it? I would like to know as i am making eggs right now. It was the other egg-thread that made me want eggs for breakfast

Last edited by Fredrik (2008-01-15 02:18:28)

2008-01-15 02:23:47

#4

theDude5B: Cool member; +805|7235

1927 wrote:
Question as follows:

How do you correctly boil an egg?

Depends on how you want the egg, soft boiled, hard boiled, boiled to fuck...

2008-01-15 02:27:27

#5

some_random_panda: Flamesuit essential; +454|6876

Don't pour cold water over the boiled egg afterwards if you're going to store the egg. This causes the egg to cool down, sucking cold (non-sterile) water into the egg through the shell and making it a nutrious snack for bacteria.

2008-01-15 02:29:04

#6

Varegg: Support fanatic :-); +2,206|7295|Nårvei

Me of course being the expert on the matter always boil an egg to perfection each and every time just on instinct

hEGGs also makes a killer omelett i've heard ...

Wait behind the line ..............................................................

2008-01-15 02:32:15

#7

adam1503: Member; +85|6873|Manchester, UK

dont boil eggs straight from the fridge because then they crack.

2008-01-15 02:37:03

#8

theDude5B: Cool member; +805|7235

is there not a theory about piercing the bottom of an egg with a thin needle before boiling to stop it from cracking?

2008-01-15 02:37:41

#9

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

Best way of seeing if an egg is fresh?

Put the blunt end towards your lips and kiss it............ ??

There is an air pocket within the egg and when the egg is fresh the air pocket is present. The heat from your lips will increase the heat within the pocket and thus the egg will go warm on your lips. If the egg remains cold, Check your kissing the right end, if you are, bin it, its not worth the risk.

I like my boiled eggs, slightly runny, with salt and soldiers with no butter. Usually 6 eggs.

2008-01-15 02:39:12

#10

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

theDude5B wrote:
is there not a theory about piercing the bottom of an egg with a thin needle before boiling to stop it from cracking?

You don't need to, the best advice is not to have the water boiling aggressively, place the eggs gently into the water using a large spoon and as mentioned don't store them in the fridge.

2008-01-15 02:40:13

#11

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

Varegg wrote:
Me of course being the eggspert on the matter always boil an egg to perfection each and every time just on instinct

hEGGs also makes a killer omelett i've heard ...

2008-01-15 02:45:01

#12

theDude5B: Cool member; +805|7235

I hope you are getting Free Range Eggs

2008-01-15 02:52:25

#13

Varegg: Support fanatic :-); +2,206|7295|Nårvei

adam1503 wrote:
dont boil eggs straight from the fridge because then they crack.

Most important rule ever when it comes to cooking in general, always use roomtempered ingredients

Wait behind the line ..............................................................

2008-01-15 03:01:16

#14

artofsurvival: Idiot!; +33|6842|the Great British Queendom :)

Simple:

Fill a pan with cold, tap water and place on teh stove. Let the water boil, once boiling (See bubbles etc:) Gently place eggs (Nothing done to them) in water and keep water boiling until it has disappeared. Allow eggs to cool in pan for desired time, serve and eat. If you are a perfectionist you can peel and then further wash your eggs. Personally I am not a great fan of eggs

2008-01-15 03:09:33

#15

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

artofsurvival wrote:
Simple:

Fill a pan with cold, tap water and place on teh stove. Let the water boil, once boiling (See bubbles etc:) Gently place eggs (Nothing done to them) in water and keep water boiling until it has disappeared. Allow eggs to cool in pan for desired time, serve and eat. If you are a perfectionist you can peel and then further wash your eggs. Personally I am not a great fan of eggs

Until what has disappeared? The Water? We wanna eat the egg after we cooked it mind, your not allowed to use it as a pebble.

2008-01-15 03:18:55

#16

theDude5B: Cool member; +805|7235

1927 wrote:
I like my boiled eggs, slightly runny, with salt and soldiers with no butter. Usually 6 eggs.

Not had boiled eggs for a long time, but i would have mine with soldiers and butter, little bit of salt on the egg, and probably not eat the white of the egg.

2008-01-15 03:19:00

#17

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

dead_rac00n wrote:
In the oven, you don't need water. 58°Celsius is the temperature at witch both parts of the egg coagulate. Just leave the eggs in their box, put the whole thing in the oven at the forementionned temperature and forget it in there (even the whole day, if you want).
You'll have a perfect boiled egg.

Thats exactly why I created this thread, there is no way I would cook my eggs like this, I tend not to put "Papery" things in my oven, eg cardboard, paper etc. I would do this if I was cooking a roast but I have never roasted an egg. I'd still boil my egg using water and saucepan.

2008-01-15 03:29:11

#18

Fredrik: i hate you all; +201|7134|Norway

This is the most interesting post on bf2s for a long time.

Thx for the tips, i just ate some damn good eggs!

2008-01-15 03:30:44

#19

theDude5B: Cool member; +805|7235

Next question would be: How to make the perfect poached egg?

Vinegar in the water? Create a whirlpool in the water before breaking the egg into it?

2008-01-15 03:30:47

#20

dead_rac00n: Member; +12|6967|DTC

1927 wrote:
dead_rac00n wrote:
In the oven, you don't need water. 58°Celsius is the temperature at witch both parts of the egg coagulate. Just leave the eggs in their box, put the whole thing in the oven at the forementionned temperature and forget it in there (even the whole day, if you want).
You'll have a perfect boiled egg.
Thats exactly why I created this thread, there is no way I would cook my eggs like this, I tend not to put "Papery" things in my oven, eg cardboard, paper etc. I would do this if I was cooking a roast but I have never roasted an egg. I'd still boil my egg using water and saucepan.

Except that paper can't burn at this temp...

2008-01-15 03:38:47

#21

Nappy: Apprentice; +151|6714|NSW, Australia

theDude5B wrote:
1927 wrote:
I like my boiled eggs, slightly runny, with salt and soldiers with no butter. Usually 6 eggs.
Not had boiled eggs for a long time, but i would have mine with soldiers and butter, little bit of salt on the egg, and probably not eat the white of the egg.

i like your stuff

2008-01-15 04:06:00

#22

artofsurvival: Idiot!; +33|6842|the Great British Queendom :)

Yes, sorry, wait until the water has boiled/evaporated off, you can then eat them straight away or leave them, tis up to you?

2008-01-15 04:17:20

#23

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

dead_rac00n wrote:
1927 wrote:
dead_rac00n wrote:
In the oven, you don't need water. 58°Celsius is the temperature at witch both parts of the egg coagulate. Just leave the eggs in their box, put the whole thing in the oven at the forementionned temperature and forget it in there (even the whole day, if you want).
You'll have a perfect boiled egg.
Thats exactly why I created this thread, there is no way I would cook my eggs like this, I tend not to put "Papery" things in my oven, eg cardboard, paper etc. I would do this if I was cooking a roast but I have never roasted an egg. I'd still boil my egg using water and saucepan.
Except that paper can't burn at this temp...

Ya probably right but I don't trust being out my house all day with paper in my lit oven sorry. I'll do it with a roast, potatoes or a casserole.

2008-01-15 04:18:34

#24

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

artofsurvival wrote:
Yes, sorry, wait until the water has boiled/evaporated off, you can then eat them straight away or leave them, tis up to you?

These would be too hard boiled for my liking, be good as eggs for a salad or sarnies but not for soldiers and dipping.

2008-01-15 04:21:36

#25

1927: The oldest chav in the world; +2,423|7158|Cardiff, Capital of Wales

theDude5B wrote:
Next question would be: How to make the perfect poached egg?

Vinegar in the water? Create a whirlpool in the water before breaking the egg into it?

I wouldn't add the vinegar but I would use a shape similar to "Vareggs gun's" to poach the egg in. After eating eggs (6 in my case) I have been known to make my own whirlpools when I have been placed into water but I wouldn't know how to make one in a pan other than stirring the water.

ps sorry for the triple posts should of made them into one, bad habit.

Last edited by 1927 (2008-01-15 04:22:07)

BF2S Forums Another Egg thread

1927 wrote:

theDude5B wrote:

Varegg wrote:

adam1503 wrote:

artofsurvival wrote:

1927 wrote:

dead_rac00n wrote:

1927 wrote:

dead_rac00n wrote:

theDude5B wrote:

1927 wrote:

dead_rac00n wrote:

1927 wrote:

dead_rac00n wrote:

artofsurvival wrote:

theDude5B wrote:

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