this is actually pretty interesting

[Tahitian pearl]

https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-methods/index.html

[Ed P]

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?

I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.

Small pot holds 4 eggs nicely. Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them Crack shell with
a knife, split open and you have nice soft boiled eggs.

Leave the other two sit in the pot. The next day you have nice hard
boiled eggs.

Try it one time, adjust in 30 second increments if you want them a bit
different.

[Graham]

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them  Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot.  The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

But do you split them at the big end or the small end?

[Janet]

Post by Graham

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them  Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot.  The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

But do you split them at the big end or the small end?

Politics again. It's a small world.

Janet UK

[Graham]

Post by Janet

Post by Graham

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them  Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot.  The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

But do you split them at the big end or the small end?

Politics again. It's a small world.
Janet UK

Swiftian, in fact:-)

[songbird]

...

Post by Graham

Post by Janet
Politics again. It's a small world.
Janet UK

Swiftian, in fact:-)

fat bottomed eggs just make the rockin' world go round!


songbird

[Cindy Hamilton]

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?

Nobody does. I'm not even sure the eggs are perfectly cooked. One
of the food writers for the Washington Post tried it and found the
whites turn out softer than she likes.

I don't do soft-boiled eggs, but I've been simmering eggs for 11 minutes
and get a nice, very slightly undercooked yolk. This is good for
slicing onto a salad. I let them go a little longer if I want to make
deviled eggs.

[BryanGSimmons]

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them  Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot.  The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

This is a nice page.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
160F looks like the sweet spot.

[Ed P]

Post by BryanGSimmons
This is a nice page.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
160F looks like the sweet spot.

But you need a piece of equipment to hold the temperature and with setup
and cooking time, about an hour.

[Cindy Hamilton]

Post by Ed P

Post by BryanGSimmons
This is a nice page.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
160F looks like the sweet spot.

But you need a piece of equipment to hold the temperature and with setup
and cooking time, about an hour.

I already have the equipment. If I wanted to sous vide eggs, I
could just plan ahead (since I don't eat boiled eggs for breakfast).

Seems silly to break out the sous vide when I usually cook only 4 or
sometimes 6 eggs.

[BryanGSimmons]

Post by Cindy Hamilton

Post by Ed P

Post by BryanGSimmons
This is a nice page.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
160F looks like the sweet spot.

But you need a piece of equipment to hold the temperature and with setup
and cooking time, about an hour.

I already have the equipment. If I wanted to sous vide eggs, I
could just plan ahead (since I don't eat boiled eggs for breakfast).
Seems silly to break out the sous vide when I usually cook only 4 or
sometimes 6 eggs.

But you can get them perfect every time. Life is too short for the
mediocre food most folks here are OK with.

[Bruce]

On Wed, 19 Feb 2025 09:22:14 -0600, BryanGSimmons

Post by BryanGSimmons

Post by Cindy Hamilton

Post by Ed P

Post by BryanGSimmons
This is a nice page.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
160F looks like the sweet spot.

But you need a piece of equipment to hold the temperature and with setup
and cooking time, about an hour.

I already have the equipment. If I wanted to sous vide eggs, I
could just plan ahead (since I don't eat boiled eggs for breakfast).
Seems silly to break out the sous vide when I usually cook only 4 or
sometimes 6 eggs.

But you can get them perfect every time. Life is too short for the
mediocre food most folks here are OK with.

Says the man who buys nearly rotting fish because it's cheap.

[Andy Gerald]

  Life is too short for the mediocre food most folks here are OK with.

https://postimg.cc/rdX5J8g1

Obviously.

[BryanGSimmons]

Post by Ed P

Post by BryanGSimmons
 >
This is a nice page.
https://www.seriouseats.com/sous-vide-101-all-about-eggs
160F looks like the sweet spot.

But you need a piece of equipment to hold the temperature and with setup
and cooking time, about an hour.

The better multicookers have sous vide settings. They are very handy
devices.

[f***@sdf.org]

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely. Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot. The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

my method is i never make hard boiled eggs and they always come
out perfect. my wife always makes them and she uses a color changing
egg timer. peels them while still warm. i, on the other hand, always
make the fried, scrambled, and omelets.

[dsi1]

Post by f***@sdf.org

Post by Ed P

Post by Tahitian pearl
https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking-
methods/index.html

interesting, but do you really want to fuss with all of that every time?
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely. Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot. The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

my method is i never make hard boiled eggs and they always come
out perfect. my wife always makes them and she uses a color changing
egg timer. peels them while still warm. i, on the other hand, always
make the fried, scrambled, and omelets.

I have one of those cute color changing thingies. These days, I'll boil
eggs using my phone as a timer and an ice bath. It's hardly as cute/fun
though.

https://photos.app.goo.gl/ju53FXRnfrhZ7zMP9

[songbird]

Ed P wrote:
...

Post by Ed P
I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
Small pot holds 4 eggs nicely. Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them Crack shell with
a knife, split open and you have nice soft boiled eggs.
Leave the other two sit in the pot. The next day you have nice hard
boiled eggs.
Try it one time, adjust in 30 second increments if you want them a bit
different.

if needed adjust for altitude.

in recent times we've not been doing many boiled eggs
but before this era we were boiling up to 18 eggs at a
time and unfortunately it has never been consistently
done to a degree i find useful. the most recent time i
made a bad mistake and some were undercooked and it was
horrible to peel them.

because i am not the primary cook and only help out my
suggestions for using timers and set temperatures or
other ways of trying to get more consistency are pretty
much ignored or discouraged because she doesn't want to
think about it.

glad to say we're not doing many eggs now with them
being expensive. what eggs we're doing are cracking
a few in a bowl and covering it and then microwaving
until desired level of done is accomplished. not a
thing i do at all. i'll pan fry them in butter if i
want an egg sandwich or sunny side up for toast any
other way is simply scrambled and that works fine in
the microwave for me (a little runny in the center is
ok as they will cook to done enough for me when i
stir them).


songbird