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Egg Boiling

Sat 23-Jul-16
12:07 pm

bobbyW

East Suffolk almost near the sea and the Castle on the Hill.

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A bit of a mystery going on with modern hens which I believe even Hercule Poirot would find difficult to solve.
An egg was considered to be dippable after 4½ minutes in boiling water, however I am finding the white can be watery when decapitation takes place.
I use the digital timer on the microwave checked with various time pieces and it is accurate I have also tried three different methods,

The water is boiling rapidly when the egg is introduced and timing started, 6 minutes 20 seconds is about right any longer and no runny yolk.
The egg placed in a saucepan of cold water and brought to the boil, timing starts for 4 minutes
I have also used my faithful stand alone egg boiling device only to find the usual mark has to increased for dippy.

I have noticed a difference when placing in the egg cup, pointy end up and it's more watery, broad end up and it seems better.

I've tried supermarket cheap eggs, farm fresh of varying sizes and eggs so fresh that the hen is still walking with a cold compress on it's bottie.
The lady two doors down has the same problem (with egg boiling times that is, not egg laying), we are comparing times for different degrees of dippiness with similar results.

So are the hens being fed with some modern heat resistant grain?
Has a minute changed in length?
Has water temperature become less than 212°F/100°C when boiling?

How long to boil your perfect dippy egg ?

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Sat 23-Jul-16
12:19 pm

Gottaknit

South Lincolnshire

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I reckon to prick the big end with a skewer to let the air out, and then put it into water that is only just boiling, and cook for 4 min 40sec keeping the water boiling but not too fiercely. Still not often perfect, though.

My father used to say five minutes altogether when putting it in cold water. But that only worked on the cooler plate of his Aga, with one particular saucepan. He could never see that it was different elsewhere.

Have you tried one of those thingys like an egg shaped jelly that supposedly changes colour? One of my daughters seemed to think that was useful. wave

Shut up, I'm counting

http://jeanfromcornwall.blogspot.co.uk/

Sat 23-Jul-16
2:20 pm

irist

Cornwall UK

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I'm glad I'm not the only one who can't get boiled eggs "just right". I even have one of those colour changing half an egg-shaped devices from Lakeland and even then it's hit and miss. Can't get poached eggs right either, no matter what method I use. I haven't invested in those silicone egg poachers (sort of cup-shaped gizmos). Does anyone use them and are they any good?

Sat 23-Jul-16
4:16 pm

Toffeeapple

North Bucks

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I have the silicon poachers Iris, I am not impressed. They need to be oiled before putting the egg in, but the oil immediately drips to the bottom and the eggs do stick somewhat. Also, the pan needs to be covered to cook the top but that makes the yolk hard. I prefer to put the egg into gently simmering water and wait until it stops looking like mucus.

I'll try that again!

Sat 23-Jul-16
4:28 pm

Gottaknit

South Lincolnshire

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I use the silicone egg poachers but they are not the best. The egg sticks less if you use butter to grease them - oil can make things stick in all sorts of places, but they are still not that good.

Makes me laugh that the standard insult for a cook is, "She couldn't boil an egg". Well the answer is YOU do it then.

When I was a kid I used to asked for hard-boiled - not as nice but you knew what you were getting. Mum used to poach eggs in an aluminium frying pan, and she would put a dash of vinegar in the water, and break the eggs into rings, to stop them spreading. chef wave

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Sat 23-Jul-16
4:51 pm

Toffeeapple

North Bucks

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We were in Somerset the other week, overnighting at a B & B. At breakfast I asked for a poached egg and it came out of one of these, it obviously had lost its non-stick coating and the white was a little jelly-like...

I hadn't thought about doing them in a frypan , in rings. If I ever come into possession of the rings, I might try it. I used, sometimes, to take the bottom out of a small pineapple tin and use that for something, but I don't recall what...

I'll try that again!

Sat 23-Jul-16
6:45 pm

irist

Cornwall UK

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Thanks for your comments on the silicone egg poachers. I shan't bother.

Sat 23-Jul-16
7:17 pm

Gottaknit

South Lincolnshire

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I had one of those egg poachers - another thing that didn't really work well. You know, I begin to suspect there is a reason why I tend to have my eggs scrambled more often than not! chef wave

Shut up, I'm counting

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Sat 23-Jul-16
7:31 pm

Sooliz

Somerset

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We've got one of those saucepan-type poachers....the yolks tend to get hard before the whites have fully set, and I can't bear liquid whites flaming_nora

We've also got the silicone individual poachers....yes, the egg sticks like superglue to them, however much you grease them, be it oil or butter aargh

I love poached eggs too....one day I may be brave enough to try doing them the oldfashioned way in simmering water big_laugh

As for Bobby's original question re timings of soft boiled eggs....I agree, they do seem to need longer now than they used to. I put them in boiling water, turn it down to a fast simmer and time for around 5 to 6 mins, depending on egg size.

learning to love veg…..except celery :-O

Sat 23-Jul-16
8:05 pm

Toffeeapple

North Bucks

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I can't recall when I last had a soft-boiled egg, I almost always poach or fry them.

I'll try that again!

Sun 24-Jul-16
12:34 pm

Ambersparkle

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I always have a soft boiled Egg, when my Friend brings them to me ,from her Hens, I like it soft boiled, but starting to set, usually give it five Minutes, if it is not quite how I wanted it, I still enjoy it, as love Eggs, any way they come. laugh

Mon 25-Jul-16
12:53 pm

brightspark

Wilts

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I suspect the reason for the watery egg, possibly, is that if the egg comes from the refrigerator (very cold?), that could cause the 'undercooked' result. Plus the size of the egg will have an impact on timing, surely?

I still prefer to keep my eggs in the fridge, and just take out some in readiness for when they are needed.

When making cakes, the mixture is better when the eggs have come to room temperature too.

I use the green poacher cups from Lakeland, and like them a lot - I use butter, like Jean, not oil. The eggs always work for me, and poach perfectly. The only drawback, for me anyway, is handling them when they come from a pan of boiling water!

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Mon 25-Jul-16
1:21 pm

Sooliz

Somerset

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I don't keep my eggs (well, the hens eggs whistle big_laugh ) in the fridge, they're on the work surface.

I suspect the reason the egg sticks so much to my silicone poacher cups is because they're not smooth (or green! big_laugh ), they're purple ones with fluted sides. Can't remember where I got them, and they're most likely for cakes, not eggs! doh

learning to love veg…..except celery :-O

Mon 25-Jul-16
1:29 pm

Toffeeapple

North Bucks

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I don't refrigerate eggs here, either.

I'll try that again!

Thu 28-Jul-16
11:53 am

bobbyW

East Suffolk almost near the sea and the Castle on the Hill.

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Some interesting replies here, I must admit my eggs are in the fridge, mainly because the door has those lovely little egg holders built in. I'll try leaving one out overnight to warm up.
What about the soldiers for dipping, toasted or fresh bread? the latter for me.

Regarding poaching, I have a white plastic like saucepan attachment with removable cups and it works perfectly, grease the cups with butter, leave uncovered on a boiling pan until the whites partially set then put the lid on to finish. We had a similar egg poacher many years ago made from aluminium and that was the bee's knees in comparison.

On the odd occasion I have used the old method, a drop of vinegar in the water, bring to the boil then stir very fast to create a vortex then add the egg, water motion keeps it together. Remove with a perforated spoon and then drain the water before serving, usually on toast, or a cheese topped crumpet and sometimes a bed of seasoned buttered cabbage and mash......any other ideas?

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

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