SWF, 37, Can't Cook Eggs, GSOH

Sundae · 08-09-2009, 04:58 PM

Thanks Dagney! That was exactly what I was looking for.
Hang on - are you sure that's soft boiled? ETA - nope, reread and that's hard boiled. Sorry hon, even I can manage a hard boiled egg. Similar timings to yours in fact.

You other guys - cheers, but I'm afraid it doesn't help.
Zips - that's an interesting take on eggs, but not one I'm ready to embrace.
Dani - I'd be completely happy to have that kind of omelette, but I still seem to get it rubbery on the bottom and liquid on top - am I cooking too high or too low?
Griff - ummmmm. Actually, is that how it's done? Am I waiting too long for the top to cook when I should be grilling it?

Timings and approx heats would really help.

jinx · 08-09-2009, 05:10 PM

I like a 6 minute egg... not soft boiled, but not hard, chalky or green (boil for longer than 10 minutes to achieve this). Sounds like you might like a 5 min or less egg SG.
Put eggs in pot, cover with water, put on high heat until water boils then start timing. When time is up, put pot in sink and run cold water over eggs to stop the cooking.

Griff · 08-09-2009, 06:02 PM

Quote:

Originally Posted by Sundae Girl

Griff - ummmmm. Actually, is that how it's done? Am I waiting too long for the top to cook when I should be grilling it?

I just fry pan it to the consistancy the target audience wants then only about 2 minutes under the broiler on high to brown the top. It is a complete eyeball deal. For me cooking is about adjusting on the fly not following precise directions...

08-09-2009, 04:58 PM	#1
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Thanks Dagney! That was exactly what I was looking for. Hang on - are you sure that's soft boiled? ETA - nope, reread and that's hard boiled. Sorry hon, even I can manage a hard boiled egg. Similar timings to yours in fact. You other guys - cheers, but I'm afraid it doesn't help. Zips - that's an interesting take on eggs, but not one I'm ready to embrace. Dani - I'd be completely happy to have that kind of omelette, but I still seem to get it rubbery on the bottom and liquid on top - am I cooking too high or too low? Griff - ummmmm. Actually, is that how it's done? Am I waiting too long for the top to cook when I should be grilling it? Timings and approx heats would really help. __________________ Life's hard you know, so strike a pose on a Cadillac

08-09-2009, 05:10 PM	#2
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	I like a 6 minute egg... not soft boiled, but not hard, chalky or green (boil for longer than 10 minutes to achieve this). Sounds like you might like a 5 min or less egg SG. Put eggs in pot, cover with water, put on high heat until water boils then start timing. When time is up, put pot in sink and run cold water over eggs to stop the cooking. __________________ Crying won't help you, praying won't do you no good.

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