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
You will need
Eggs (I recommend 2 per person for breakfast)
Saucepan filled with enough water that the eggs will be entirely covered
A cooker (doh!)
A lid for the saucepan is recommended but not required
Place Saucepan of water on the cooking ring
Turn ring to maximum
When the water has boiled (and not before)
Reduce heat to about half
Add the eggs - gently using the spoon so that they don't drop and crack*
Note time on watch (or set a timer for five(5) minutes and thirty(30) seconds)
While the eggs are boiling prepare what you wish to serve as an accompaniment e.g. slices of toast and fruit juice
At the same time get your egg cups ready
Five minutes and thirty seconds after adding the eggs remove the pan from the stove
Empty the boiling water down the drain - the eggs should remain in the pan
Add copious amounts of cold water to the pan and continue to douse the eggs in cold water until they can be easily held by hand
Put eggs in egg cups
Your boiled eggs will have a hard but not rubbery white and a runny yolk. The cold water at the end also appears to make it easier to remove the shell.
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.
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*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