Boiled Eggs - Grrrrr!

[Digger]

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!

[OnTheOverrun]

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.

[Dupont666]

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.

[AndyAudi]

If at first you don't succeed...poach them!

[Dan_1981]

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]

Thanks chaps. Will try some vinegar in the morning.

[Digger]

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.

[Simpo Two]

Dupont666 said:

Salt or few drops of vinegar in the water and place them in warm water and then boil.

I think that's for poached eggs. Vinegar would attack eggshell (acetic acid + something carbonate)

[dazco]

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.

[AndyAudi]

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.

eggs must be fresh
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.

[Digger]

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.

Sorry bad choice of words yep I let it simmer, ie gentle bubbling but as soon as I gently place egg in the swirl two thirds of the white decides to ignore physics and make a break for freedom.

[OnTheOverrun]

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.

The dunk just stops the eggs from continuing to cook so you keep the runny yolk.

[taldo]

O/T but, a poaching pan should never boil!

[Johnnytheboy]

Salt, can be sprinkled on a cracking egg.

[ChrisnChris]

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.

Sorry bad choice of words yep I let it simmer, ie gentle bubbling but as soon as I gently place egg in the swirl two thirds of the white decides to ignore physics and make a break for freedom.

Always have eggs at room temperature & before breaking into swirl place whole egg into pan for about 4-5seconds (wash shell first incase there is any poo on it!) take egg out, make swirl & break egg into it. I think the vinegar helps the albumen to set.

[whitechief]

For boiled eggs I bring the water to the boil, then turn the temperature down so it stops boiling, then add room temperature eggs and bring the water back up to the boil.

For poaching, the eggs need to be as fresh as possible, then gently simmered.

[calibrax]

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.

[escargot]

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

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.

[AndyAudi]

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

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.

It's the fat one

[10 Pence Short]

As has been said, pierce the fat end with the tip of a knife and your cracking problems will be over.

I usually bring the water to the boil and put the eggs straight in for just over 4 minutes. Works every time, no cracking.