Boiled Eggs - Grrrrr!
Discussion
Digger said:
What's the trick to stop them from cracking. Method ATM is to place in hot but not boiling water and then time it for 3 and half minutes once boiling for a slightly soft yoke but 9 times out of 10 the shell cracks!
Salt or few drops of vinegar in the water and place them in warm water and then boil.OnTheOverrun said:
Take one room temperature egg, not straight from fridge. Pan with cold water deep enough to submerge the egg. Bring rapidly to boil and time 3mins from boiling point. Remove, dunk into cold water for 10 seconds and serve.
Eggzakerly like this only I add salt to the water and don't dunk before serving. Perfect eggs every time.
Digger said:
Aaah poaching now that's worthy of a separate thread. How the heck do you do the swirly water thing and get the egg to stay in the swirly vortexy middle bit. . . And yes I add a drop of vinegar to reduce boiling motion.
And therein lies your problem. It should be simmering, not boiling.dazco said:
Digger said:
Aaah poaching now that's worthy of a separate thread. How the heck do you do the swirly water thing and get the egg to stay in the swirly vortexy middle bit. . . And yes I add a drop of vinegar to reduce boiling motion.
And therein lies your problem. It should be simmering, not boiling.Vinegar added to Coagulate (sp) the protein
create mild vortex with a spoon
the white will wrap itself around the yolk when placed gently in not dropped.
dazco said:
Digger said:
Aaah poaching now that's worthy of a separate thread. How the heck do you do the swirly water thing and get the egg to stay in the swirly vortexy middle bit. . . And yes I add a drop of vinegar to reduce boiling motion.
And therein lies your problem. It should be simmering, not boiling.Dan_1981 said:
OnTheOverrun said:
Take one room temperature egg, not straight from fridge. Pan with cold water deep enough to submerge the egg. Bring rapidly to boil and time 3mins from boiling point. Remove, dunk into cold water for 10 seconds and serve.
Eggzakerly like this only I add salt to the water and don't dunk before serving. Perfect eggs every time.
Digger said:
dazco said:
Digger said:
Aaah poaching now that's worthy of a separate thread. How the heck do you do the swirly water thing and get the egg to stay in the swirly vortexy middle bit. . . And yes I add a drop of vinegar to reduce boiling motion.
And therein lies your problem. It should be simmering, not boiling.I'm surprised nobody has answered the question correctly yet... so here goes.
The egg cracks due to pressure build-up within the shell (eggs contain a small air pocket). The answer is to relieve the pressure with a pin on the rounded end of the egg prior to cooking. You can buy a device to do this... try putting "egg piercer" or "egg pricker" into Google.
The egg cracks due to pressure build-up within the shell (eggs contain a small air pocket). The answer is to relieve the pressure with a pin on the rounded end of the egg prior to cooking. You can buy a device to do this... try putting "egg piercer" or "egg pricker" into Google.
calibrax said:
I'm surprised nobody has answered the question correctly yet... so here goes.
The egg cracks due to pressure build-up within the shell (eggs contain a small air pocket). The answer is to relieve the pressure with a pin on the rounded end of the egg prior to cooking. You can buy a device to do this... try putting "egg piercer" or "egg pricker" into Google.
Or you can just use a knife The egg cracks due to pressure build-up within the shell (eggs contain a small air pocket). The answer is to relieve the pressure with a pin on the rounded end of the egg prior to cooking. You can buy a device to do this... try putting "egg piercer" or "egg pricker" into Google.
BTW, both ends are 'rounded' ends so is it the fat one or the thin one? I've always pierced the fat end and never had a problem with cracked shells.
escargot said:
calibrax said:
I'm surprised nobody has answered the question correctly yet... so here goes.
The egg cracks due to pressure build-up within the shell (eggs contain a small air pocket). The answer is to relieve the pressure with a pin on the rounded end of the egg prior to cooking. You can buy a device to do this... try putting "egg piercer" or "egg pricker" into Google.
Or you can just use a knife The egg cracks due to pressure build-up within the shell (eggs contain a small air pocket). The answer is to relieve the pressure with a pin on the rounded end of the egg prior to cooking. You can buy a device to do this... try putting "egg piercer" or "egg pricker" into Google.
BTW, both ends are 'rounded' ends so is it the fat one or the thin one? I've always pierced the fat end and never had a problem with cracked shells.
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