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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 03-12-2018, 10:29 PM   #1
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Boiled Eggs

This is what boiled eggs look like every 30 seconds up to 12 minutes.
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Old 03-13-2018, 12:22 AM   #2
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Didja know, duck eggs take significantly longer even when they're the same size as a chicken egg (i.e., kinda small for a duck egg?) 30 minutes minimum to get the same look as the 12-minute chicken egg.
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Old 03-13-2018, 06:38 AM   #3
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mmmm... aigs
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Old 03-13-2018, 06:39 AM   #4
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Aigs good.
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Old 03-13-2018, 09:11 AM   #5
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I don't know when they started the timer, but when I make boiled eggs, I go 5 minutes from when they start to boil.... they look most like the 8 - 9 minute eggs above.
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Old 03-13-2018, 10:22 AM   #6
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It sounds like you're heating the water with the eggs already in it? Technically you're supposed to bring it to a full rolling boil, and then submerge the eggs.
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Old 03-13-2018, 10:52 AM   #7
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Quote:
Originally Posted by Clodfobble View Post
It sounds like you're heating the water with the eggs already in it? Technically you're supposed to bring it to a full rolling boil, and then submerge the eggs.
Sounds like a kid's school science experiment. Measure the energy used, time taken, and egg results.
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Old 03-13-2018, 11:37 AM   #8
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I think the main difference would be repeatability.

The time taken to bring water to a boil will vary based on several factors, but if you put eggs in already-boiling water, you know what temperature the water is for the entire time the eggs are in it (Unless you put enough eggs in at once to significantly change the water temperature, I suppose).
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Old 03-13-2018, 11:50 AM   #9
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I keep my eggs in the fridge. If I put cold eggs into boiling water, they usually crack. I put them in the pot, run hot tap water in over them, and then onto the stove. 5 minutes from start of boiling gives an XL egg that perfect little dot of liquid yolk. A squirt of mayo and a dot of sriracha and down the hatch.
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Old 03-13-2018, 11:52 AM   #10
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Serious Eats does the hard work, and the best way is:

Quote:
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes or, better yet, in the fridge overnight. Peel under cool running water.

No baking, no pricking, no tricks, no gimmicks, that's it.
https://www.seriouseats.com/2014/05/...iled-eggs.html
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Old 03-13-2018, 12:02 PM   #11
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Old 03-13-2018, 12:14 PM   #12
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Originally Posted by Undertoad View Post
Serious Eats does the hard work, and the best way is:



https://www.seriouseats.com/2014/05/...iled-eggs.html
When I take them off, I run cold water into the pot of eggs until it overflows, then I pour off the water, and let the cold fill it back up....overflow for a bit, dump and refill a few times to stop them cooking. Until I can pick them up in my hand and not get burned.

I'm at sea level +67 feet, and I use a gas flame stove. My results are repeatable and consistent. It takes all of about 11 minutes from idea to eating.

Amanda thinks I do it wrong too.
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Old 03-13-2018, 01:27 PM   #13
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I think Jim does it right. Except the only down side I see is that you have to pay attention to when it starts boiling to start timing the 5 minutes. So you have to watch the pot.

The other way, you throw a pot on the heat. Come back into the kitchen any time in the next hour or so to see that it's boiling. Drop some eggs in and set a timer. When you hear the timer go off, you come back in to get the eggs. You can focus on other stuff while doing the waiting.
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Old 03-13-2018, 01:39 PM   #14
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Srs Eats says if you start cold, it makes them really hard to peel
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Old 03-13-2018, 01:48 PM   #15
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In my experience the only thing that makes them hard to peel is being undercooked. A fully-cooked egg peels like butter.
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