How to boil an Egg.

conmeo · #1 (**permalink**) 03-09-2009, 12:46 PM

How to boil an Egg.

thấy LND post nên conmeo google được cái này sài đỡ nhen .

Not as simple as some would like to think.

How to boil an egg

Don't boil eggs straight from the refrigerator, very cold eggs plunged straight into hot water may crack.

Always use a timer – trying to guess the timing will not produce good results.

Never over-boil eggs – because the yolks will turn black and the eggs texture will be like rubber.

If the eggs are very fresh (less than four days old), allow an extra 30 seconds on each timing.

Always use a small saucepan – eggs with too much space to career about and crash into one another while they cook are likely to crack.

Never have the water fast boiling; a gentle simmer is all they need. Eggs have a pocket at their wide end where air collects and, during the boiling, pressure can build up and cause cracking. A simple way to deal with this is to make a pinprick in the rounded end of the shell, which will allow the steam to escape.

Soft-boiled eggs

Over the years I have found a method that is both simple and reliable, and the various timings set out here seem to accommodate all tastes.

First of all have a small saucepan filled with enough simmering water to cover the eggs by about 1/2 inch. Then quickly but gently lower the eggs into the water, one at a time, using a tablespoon. Now switch the timer on and give the eggs exactly 1 minute's simmering time. Then remove the pan from the heat, put a lid on it and set the timer again, giving the following timings:

6 minutes will produce a soft, fairly liquid yolk and a white that is just set but still quite wobbly.

7 minutes will produce a firmer, more creamy yolk with a white that is competely set.

3 minutes if you like a really soft boiled egg

4 minutes for a white that is just set and a yolk that is creamy

5 minutes for a white and yolk perfectly set, only a little bit squidgy in the centre.

Hard-boiled eggs

Place the eggs in a saucepan and add enough cold water to cover them by about ½ inch. Bring the water up to simmering point, put a timer on for 6 minutes if you like a bit of squidgy in the centre, 7 minutes if you want them cooked through. Then, the most important part is to cool them rapidly under cold running water. Let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle – about 2 minutes.

Peeling hard-boiled eggs

The best way to do this is to first tap the eggs all over to crack the shells, then hold each egg under a slow trickle of running water as you peel the shell off, starting at the wide end. The water will flush off any bits of shell that cling on. Then back they go into cold water until completely cold. If you don't cool the eggs rapidly they will go on cooking and become overcooked.

set a gallon (4 liters) of water to boil, salting it lightly because salt helps keep the egg shells from cracking. When it reached a boil, he turned it down and added the eggs, with a slotted spoon, and waited for it to come back to a slow (not rolling) boil, and then timed the cooking so as to have the whites set and the yolks soft but not really runny. Times?
6 minutes for guinea hen eggs
9 minutes for chicken eggs
12 for duck or turkey eggs
14-15 minutes for goose eggs

emngoc · #2 (**permalink**) 03-09-2009, 12:52 PM

im going to cook eggs now...you make me want it lol

conmeo · #3 (**permalink**) 03-09-2009, 01:05 PM

Quote:

Originally Posted by emngoc

im going to cook eggs now...you make me want it lol

ok , good luck and have fun with your hot eggs. j/k

lnd · #4 (**permalink**) 03-09-2009, 01:06 PM

WOW - Egg boiling is a real science ! No wonder why I never could do it right.

I have to make this the first page of my cook book. I think I can follow the instructions there. Big THANK to conmeo.

Second page will be how to cook instant noodle (still searching for it

)

Lnd