03 October 2003 Blog Home : October 2003 : Permalink
How many times have you hear the expression - "he can't even boil an egg"? Has it applied to you? Would you like to prove your critics wrong?
I for one have most certainly been accused of this level of culinary aptitude and, being a stubborn engineering kind of person I determined to rectify the lack and prove my critics wrong. Over the last decade and a half I have been conducting experiments to determine the optimum method for boiling an egg and I am pleased to share the results of my endeavours with my readers. Follow these instructions and your fame will spread far and wide as the breakfast chef sans pareil
The key to boiling an egg is the time you cook it and the temperature you cook it at.
It is critical to ensure that the water is boiling for the entire time the eggs are immersed and it is equally critical to remove the eggs from the heat promptly to stop cooking once the critical time has been reached.
The most common errors are not noticing the time or attmepting to save time by adding the eggs before the water has come to the boil. In either case the usual result is that you are unable to correctly identify the moment when the eggs are properly cooked. Although the time required does vary slightly for different eggs, between 5 and 6 minutes seems to be the sweet-spot for all eggs.
Share and Enjoy
*Cracking: sometimes eggs already have cracks in them - when you add them to the water this becomes noticeable. There is nothing you can do about this except examine your eggs, however by adding the eggs to the boiling water gently you reduce the likelihood of producing new cracks