Boiled eggs

[aVdub]

What a waste, I feel the same when I use some expensive Gluten Free flour on some ramdon junk recipe.

They were Morrisons cheap eggs

 

[Ad_Augendae]

They were Morrisons cheap eggs

I thought you said very nice... the eggs looked battered. I've never had a problem boiling my eggs then plunging them in water to cool them enough to peel tbh.
New fad?

 

[Yaayuh!]

Poached, on crumpets (that are soaked in butter, obv), sprinkle of black pepper on top.

Pro-tip: Stab the yolk, carefully, and let it soak into the crumpet with the butter.

Edit: Noticed this was specifically for boiled eggs, i'm blind. IGNORE ME.

 

[uber soldat]

Surely it's easier and less hassle to go "hardcore old school" and heat water in a pan?

 

[caff]

No. why store eggs in fridge ??????? eggs should be room temp for every use.

Consistency. Fridge temp is stable, and also they last longer in the fridge.

 

[joey1211]

Here's my method for a perfectly cooked soft yolk boiled egg:

1. Eggs must be straight out of the fridge, i.e. fridge temperature. (Yes I realise most chefs don't store their eggs in a fridge.)
2. Bring some salted water to a good boil.
3. Slowly lower the eggs in.
4. Medium eggs = 5 mins. Large eggs = 6 mins.
5. Take out and crack open the top within one minute, otherwise it will cook in the shell.

Keen to hear if anyone disagrees with this or has a different method.

Adding cold eggs to boiling water is asking for the the shell to crack as the air pocket inside expands.

And salted water

Edit: Oh, salted water makes the white set faster if the shell does crack. As does vinegar.

 

[whitecrook]

Consistency. Fridge temp is stable, and also they last longer in the fridge.

Adding cold eggs to boiling water is asking for the the shell to crack as the air pocket inside expands.

And salted water

Edit: Oh, salted water makes the white set faster if the shell does crack. As does vinegar.

it makes no difference to boiling time if they out the fridge or not.

 

[caff]

Adding cold eggs to boiling water is asking for the the shell to crack as the air pocket inside expands.

And salted water

Edit: Oh, salted water makes the white set faster if the shell does crack. As does vinegar.

Never had a shell crack on me, and I've cooked hundreds. Just lower them in gently.

 

[aVdub]

I thought you said very nice... the eggs looked battered. I've never had a problem boiling my eggs then plunging them in water to cool them enough to peel tbh.
New fad?

No I was just trying the way someone posted on the previous page.. No fad

 

[Dsteviedee]

I use an instant pot pressure cooker for perfect soft or hard boiled eggs.
Cup of water, eggs on trivet. Cook for 0 mins (soft) 1 min (hard).
Fast release pressure on beep.
(The pressure build up cooks the eggs)

 

[ristac]

Poached or fried, got to be able to dip

 

[Double07]

Boiled eggs, mashed up in a cup with butter and salt. Like it's the mid 80s and my mother is desperately trying to feed us on the few pence she has left in the food budget for the week. Absolutely loved it.

 

[Ad_Augendae]

Boiled eggs, mashed up in a cup with butter and salt. Like it's the mid 80s and my mother is desperately trying to feed us on the few pence she has left in the food budget for the week. Absolutely loved it.

Never heard of that one, is that a Scottish thing like sqaure sausage ?
Eggs Mid 80's were about 85p a dozen, our Mom fed us on cheap cuts like liver as well as a lot of eggs, in the 70's we had a very large delivery of fire damaged heinz beans, just imagine how many variations of meals with beans.... I couldn't eat beans for a good while after that!

 

[Double07]

Never heard of that one, is that a Scottish thing like sqaure sausage ?
Eggs Mid 80's were about 85p a dozen, our Mom fed us on cheap cuts like liver as well as a lot of eggs, in the 70's we had a very large delivery of fire damaged heinz beans, just imagine how many variations of meals with beans.... I couldn't eat beans for a good while after that!

Dunno if its a Scottish thing only but it was very common with all kids when I was young in the 80s. My granny used to make it for me so its was clearly a thing from back in the day. I still eat it to this day.

Its also funny you mention square sausage, I moved to England when I was coming up on 9 and that, along with Irn Bru, was what I missed most. Although where I am from its simply called "slice", not sliced or square sausage, just slice. You can get waway with square at a push.

"Al huv a roll n slice and geez some onions n broon/rid sauce wid ye" is comonplace

 

[Kelt]

Boiled eggs, mashed up in a cup with butter and salt. Like it's the mid 80s and my mother is desperately trying to feed us on the few pence she has left in the food budget for the week. Absolutely loved it.

Same, except my mum used it to make egg sarnies.

 

[Double07]

Same, except my mum used it to make egg sarnies.

Bread? On a thursday before pay day? You must have been posh

 

[j.col]

Boiled eggs, mashed up in a cup with butter and salt. Like it's the mid 80s and my mother is desperately trying to feed us on the few pence she has left in the food budget for the week. Absolutely loved it.

My favourite way to have eggs, i also grew up with them in the 70's in Ireland

 

[Begbie]

I tend to scramble 3/4 eggs most days - haven't had a soft boiled / hard boiled eggs in ages actually.

Same, or if I'm out the door for work early. I'll boil eggs the night before and just eat at work.

Obviously soft scrambled, not this yucky overcooked nonsense.

 

[Freefaller]

Same, or if I'm out the door for work early. I'll boil eggs the night before and just eat at work.

Obviously soft scrambled, not this yucky overcooked nonsense.

I do enjoy boiled eggs but I tend to use them for sandwiches mainly. But I just prefer scrambled eggs.

 

[ezekial]

I usually have one in my lunch salad every day. 8 minutes on the boil for a very slightly softer, orange yolk is it for me