khymos.org — Many cook books suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you to continue reading. However, if you are in search of the ultimate boiled egg, you've come to the right place!
Jan 16, 2007 View in Crawl 4
dashJan 17, 2007
Waffle house, Chicken and Eggs and a waffle!
amiakJan 17, 2007
what exactly is a "fresh" egg and how is this freshness determined?
browsJan 17, 2007
Cover eggs with cold tap water, salt the water with Kosher salt.Bring to a boil, once at a boil shut off the burner and cover the pot.Let stand 5 minutes.Done.I make them all the time for my preggo wife....OH. and only buy organic cage free eggs....
bluejayeJan 17, 2007
Hard Boiled Eggs-------------------------Boil water (salt optional) in a pan large enough to hold all of your eggs plus an inch (2.54cm) or 2 of water above them.While waiting for water to boil, pierce blunt end with a push pin.Turn the heat down so the water is standing, add eggs.Turn the heat up just until the water just starts to form bubbles, but not simmer. You do not boil "hard boiled" eggs.Leave in water 12 minutes +/-1 depending on age of eggs.Immediately put eggs into cold water.Gently crack blunt end of egg.Peal egg under cold running water.
ldbjrJan 17, 2007
Anyone know if there are negative health effects from under/over cooking a boiled egg? The end of the article mentioned how overcooking caused a reaction resulting in a greenish outside covering on the yolk, but didn't say if if was bad for you. I eat overcooked boiled eggs at work (cafeteria) all the time and some days I suspect that I'm getting a headache from it.
matriJan 18, 2007
That's it. That was only your second stupid "no william shatner = no digg" comment I've seen today but I'm already gonna block you for that.
imontoyaJan 18, 2007
The green part, although unsightly, is not harmful to eat. However, tell your cafeteria staff to *STOP* overcooking your eggs and just do a simple 5 mins boil, 5 mins stand cooking regiment and it will come out perfect every time for them. They probably boil and forget them while they are busy preparing other parts of the morning meal. Nobody wants green eggs and ham. Tell them.
itsmeagainagainJun 17, 2007
OMG! Some bad info out there.FIRST - Fresh eggs are NOT the best for boiling, they won't peel worth a darn.(Free range definately have the best color yokes and "seem" to taste better, second choice is "organic" but not all organic is the same, nothing inherently wrong with store bought eggs.)HARD BOIL SECRET anywhere from sea level to 3000' - bring to full boil from cold water start, remove from heat and let sit until room temperature. (of course it takes a long time, plan ahead) =Perfectly done hard boiled egg. No green color or sulfer odor and done completely through. Works for any size egg.PEELING SECRET, first- don't use fresh eggs. Crack GENTLY all around so as not to break the white, then GENTLY roll between your hands with LIGHT pressure under running water and the shell will fall right off every time, (unless you are using very fresh eggs, then all bets are off).I hope this helps. I screwed up eggs for years sometimes I thought I had the "secrets" only to not be able to repeat it until I learned all of the above. I hope it helps someone else.
barakuzaMar 14, 2008
WRONG!!!!! acctully its the other way around fresh eggs are harder to peel. If you want to make things easier on yourself than by fresh eggs and wait a week to cook.
mydaveJul 26, 2008
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