>the universal joke when someone doesn't know how to cook is:>"he can't even boil an egg">try to boil eggs to the point when the white is solid but the inside runny>fail every time >can cook meats, bake, make soups, all kinds of things but thisReally how do you boil eggs to make them runny with solid whites?What's the method. Hard boiled is easy compared.
>>21086490isnt it 6 minutes then ice bath?
>>21086496I am messing up the beginning.Put eggs in before water starts to boil?Are we talking like proper bubbly boil or just the small bubbles?
>>21086498I put it into boiling water. People says they crack, maybe they do if you refrigerate them, but if you don't, they don't. About 5 minutes, dependent on the size of the egg. Tip boiling water out, run under the cold tap.
>>21086498>get 3 eggs, fridge/counter don't matter none>prep ice bath>fill pot with water>crank up to nuclear eggocaust>wait for full roiling boil>wait another minute to make sure>eggs in>pull one egg at 6, 7 and 8 minutes>leggo you're eggo into frosty bath>???>contrast and compareNOW you get to fiddle with timings and temperatures.
>>21086507also, get a thumtack or egg-hole-puncher and give them a little eggy anus before chucking them into the boiling water
>>21086507>>crank up to nuclear eggocaust>>wait for full roiling boil>>wait another minute to make sureYou know all boiling water is the same temperature regardless of how active of a boil it is, right?
>>21086490>how do you boil eggs to make them runny with solid whites?1. boil the water first.2. then add the eggs by lowering them into the water with a spoon.3. boil on high for exactly 7 mins.4. run pan under cold tap for 2 mins.5. hold eggs in pan and dump water.6. run pan under cold tap for 2 more mins.7. crack and peel.wala.
>>21086516>boiling water is the same temperature regardless of how active of a boil it isthis is untrue.the ability to transfer the heat from the water to the food item is also based on the movement of the water molecules, not just the temp of the water molecules.physics 101.
unfortunately it depends. have to make adjustments depending on the type of cooktop I'm using.
>>21086516The tempature of the liquid water remaining in the pot is 100c you are correct about that. However, cooking is about heat transfer, not tempature. Go to college, learn differential equations, then take a thermodynamics course.
How do chefs do those eggs where they crack them in boiling water and come out like a soft ball of white and yolk?I try it but I get the white all over, cotton like spreading and end up with a yolk boiled and egg water..How do I not this kind of boil?
>>21086817Poaching them? I've done it once and it came our perfectly so I never did it again. Iirc you have to stir the boiling water until you have a vigorous vortex before dropping the egg in, which wraps it over itself. Then you let it sit there for... 2 minutes? Then fish it out. Don't quote me on 2 minutes. I saw a Master Chef ep where a big black dude cooked a perfect poached egg and he explained that his mama taught him to sing "Amazing Grace" two times before pulling it out for the perfect time.
>>21086490>but the inside runnyFuck that
>>21086809Seems like a lot of work to boil a soft or smiling egg.I use a lot of water and bring it to a boil. I keep the heat turned up high when I add the eggs so they don't bring down the water temp and stop the boiling.6 minutes for soft, 7-7½ minutes for smiling.Might vary a little depending on the size of the eggs of course.My eggs never split open, knock on wood.
>>21086490>Hard boiled is easy compared.that's what people mean by "he can't even boil an egg". To be so stupid that you accidentally make the inside runny
The key to getting it right is counting 6 minutes for runny and 12 for fully cooked FROM WHEN YOU PUT THEM I BOILING WATER.You cannot have it reach boiling with eggs inside because depending on pot, amount of water, and source of heat it will take longer or shorter, so you can't really reliably time it then.You have to put them into boiling water and then measure 6 minutes for runny. Then straight under cold running water.>>21086893Can you be any more homosexual?
>>21086952No one makes runny hard boiled eggs retard, that's why i said that.
>>21086893>>21086917imagine being proud of destroying the prime nutrients of the yolk with heat
>>21086973Imagine making up something like that and trying to pass it off as fact because you're fucking stupid.
>>21086973All cooking lowers nutrients but it's minimal. You're just a retard.
>>21086531why would you waste that much water?
>>21087013Are you from some sort of third world country or something?
>>21087018is that how you cope?
>>21086498OP, this is what you do>place eggs in empty pot>add water until eggs are covered by like half an inch>put on heat>prep ice bath>once water starts to boil, cut heat and cover pot>wait 7-8 minutes (12 minutes for perfect hard boiled with no shitty grey ring around the yolk) and then drop in ice bathWala>>21086817Here>fill pot about halfway with water and add a couple splashes of vinegar>bring the water up to just barely simmering>crack your egg into a ramekin>with a spoon, gently stir the water a few times>wait a couple of seconds and then drop the egg into the centeryou'll know when it's done when it starts floating
>>21086498You boil the water before puting the eggs in and by boiling it's boiling. Then 6 minutes, then ice bath. How hard is that ?
>>21086490Cooking eggs is a science, like baking. If you're American and need to refrigerate your eggs, it changes the cooking times.You salt water, you bring it to the boil, then you use a spoon to place the eggs into the pan. The water should cover them by about an inch.Then you time it exactly. 5 minutes, not a second less not a second more. If they're refrigerated, boil them for longer. I'm not sure how much long, but experiment with 6 minutes first. If it's too hard, do 5 and a half.
>>21087013>wasting water is a bad thingit just goes back to the ground and atmosphere after it's treated at the plant, anon.lrn2physics
>>21087095>You salt water,not for eggs.
>>21087120The eggs are less likely to crack in salt water for some reason, I never have eggsplosions when I salt the water.
>>21087159it's striations in the shells.has nothing to do with water density.
>>21087162Mama's secret recipe, prease understandu
>>21086496>>21086498>>21086500There is no definitive time for eggs.>Size of eggs>Temperature of the eggs when going in>Cold start or rolling boilThe best thing you can do is get 4 or 5 of your typical eggs and try different times witht he method you prefer.If you're doing a cold start you can put them all in and heat it up, then take one out at 7 minutes, then every minute after that until you get the desired outcome and make note of the time. Then just do that time from then on.If you're putting in from a rolling boil do one at a time if you keep eggs in the fridge; too many at once will cool the water and mess the time up.
>>21087013Just collect it in a bucket and use it to water some flowers. Or if you are a schizo frugal like me, collect it and use it to flush poop in the toilet.I am honestly more annoyed by how much energy you need to waste to boil eggs compared to frying them.
>>21086490Here you go, master-troll. Each morning while at home, James Bond prefers to eat the same breakfast. As usual, Ian Fleming spares no detail in relating this specific item in From Russia With Love:The single egg, in the dark blue egg cup with a gold ring around the top, was boiled for three and a third minutes.It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.)This goes along with his specific coffee made in the specific coffeemaker, with the specific toast and the three specific spreads that he has while at home.Marans hens, a medium-sized, dual-purpose breed of poultry, known for their dark eggs, originated in Marans, France and were imported to the United Kingdom in the 1930’s. There are nine recognized colors in the French Marans standard.
wowmental retardation
>>21087257you could boil water then put it in an isolated box or just use a thick pot to boil and turn off the heat. sacrifice a couple eggs to figure out the right timing. if it's not isolated well enough you could turn off the heat after a 1 min or 2 min boil or whatever produces the desired results.
this makes them a pain in the ass to peel.
don't boil, steamget about an inch of water boiling in a pot, put the eggs, cover and start the timer
>>21086490Honestly you just have to time it yourself, it's such a small window (like a minute max from being runny but cooked to being not runny at all) that it will depend on everything from the thickness of your pot to the average temperature of your kitchen.Spend a week having a couple boiled eggs for breakfast every day, list one out thirty seconds before the second one, adjust the length of time as you go, and you'll figure out the perfect egg for you.
>>21086490>2025>boiled eggsStart steaming them you BOILED creamy yolkless cuck
>get the yolk runny>the fucking shell won't come off properly making it look like shit>or straight up cracks in half and gets yolk everywherefucking hate hard boiled eggs god damn it
>>21086817Its called a poached egg. Like many slightly difficult cooking techniques, there are dozens of meme methods that are disastrously useless.The absolute easiest way to poach an egg is just to crack them into a strainer and roll them around slightly, this peels off any loose whites. It sounds insane but works very well and you can just roll any number of eggs from the strainer into a pot of simmering water and they will be perfectly shapes and separated. (Kenji does this in his youtube video).I sometimes do it in a nonstick frying pan so that I can use less water without risking the egg sticking to the bottom of a pan.
>>21086490Boil waterPut in egg7 minutesPour out hot waterPour in plenty of cold waterRest in cold water for 30 - 60 secondsDone.
>>21086490sous vide
>>21086817poached eggsput tbspoon or two of water into cupthrow egg in microwave on max for 30-45 secs depending on how strong your microwave is voilamight need a bit of tinkering with cooking time but works
cooklet here, does elevation/altitude really affect the boiling time? i have never found a definitive answer.
>>21086490Just test it on your stove. Get a few eggs, test multiple times, use the one that works. It's really fucking simple, anon.The one I have, I put the eggs into cold water, and 5 minutes after the water starts boiling, I take them out. Run them under cold water u til cool enough to deshell, then remove th shells. Fin.
>>21090311You should've had a definitive answer from high school physics or googling "elevation boiling time".
>>21086507see this sounds good, but it doesn’t actually work. When you go to actually boil your 1 (one) egg it’s going to cook much faster than in your test, because you don't have the thermal mass of the other two eggs dropping the temperature of the water.for it to actually work you need to test with the same number of eggs you’re going to be cooking AND basically the same amount of water in the pot.
>>21086490Water will heat up at different speeds depending on your pan, the volume of water, the heat transfer efficiency of your stovetop, and heat setting of your stovetop, the amount of eggs you use, etc..That's why, or consistent results, bring your water to a roiling boil first and then place you eggs in and start timing.I find 6.5 minutes, for eggs just out of the fridge, to be perfect for soft boiled, assuming I don't plan to ice bath them immediately. If I'm ice bathing them immediately I go for 7 minutes.If I've let the eggs come closer to room temperature first, then I cut off about 30 seconds.
>>21088285run it under water while taking the shell off, the water helps break up the membrane and get the pieces of shell off
