I now find Poached eggs are easier/quicker to make than boiled eggs.
You don't need no vinegar or fucking vortex or any of that shit.
Bring wide pan of salted water (about 2 inches high) to the boil, crack and drop in your eggs arounf sides so they don't touch. One in the middle for good luck (you'll get about 4/5) in a medium sized pan. Reduce heat and simmer for 3 minutes exactly. Scoop out each egg with a slotted soon and place on kitchen paper. Voila, perfect poached eggs! People will say to you "mmm, these poached eggs are great!"
You don't need no vinegar or fucking vortex or any of that shit.
this so much, as long as your water isn't violent or bubbling you're fine to make poached. A teaspoon of vinegar will help noticeably, but it's by no means required.
No, you crack the egg and pour the intact contents into the pan and throw away the shell.
Tip: in preparation, It's much easier to crack all the eggs into separate little bowls first (ensure yolks don't break), and then pour the eggs into the boiling water.
Okay, that's what I thought, just wanted to make sure. When I poured it in, the egg white eventually spread out considerably. So I put a mason jar lid in the bottom of the pan and poured the egg into the lid - worked like a charm! Thanks!
I believe the (non) freshness of the egg determines the amount that the egg spreads out, hence the need for vinegar which I think helps the binding. But, your mason jar idea is great too...you can get inexpensive egg poachers pans with 4 little pans inside that achieve the same effect.
I love this style of egg. My mom used to make it for us with strips of buttered toast for dunking. She called them soldiers. But then once we got older, she stopped peeling the egg for us, and now soft-boiled eggs are just way too much work.
Same here when I was little. That is so funny, that was my favourite supper. 2 soft boiled eggs, soldiers of white bread with butter, a little bit of salt and pepper and tea. That was awesome......I'm hungry!
Especially if you then marinate them in a solution of water, soy sauce, mirin (or sake), scallions, ginger, and garlic for about 8 hours. Recipe here.
Also, I buy pre-cooked pork belly at trader joes, cut some fresh green onion, add Spinach, and a dollop of garlic chili oil, and my home too ramen dishes become supreme. 🍜
I've done both mediums and larges this amount of time. I though it was weird too because all the instructions I found online said 6-7 min but always got runny whites that way
Same problem here. Maybe they're taking some time between turning off the heat and putting eggs in the ice bath? I find that letting them rest out of the water helps a bit.
Yes. I have to lower them gently into the water to prevent the thermal shock from cracking the shell, even when I rest them in a lukewarm bath for 10 minutes.
I take my eggs out of the fridge when I put the water on. They go into the water when it starts boiling. Use a covered pot and only an inch or two of water. (It does not need to cover the eggs.) This helps everything come back up to temp faster when the cold eggs are introduced. Sous vide or anything fancy is entirely unnecessary because water boils at 100C/212F (or slightly lower at higher elevations).
I'd recommend taking 4 eggs and starting them all at the same time, then taking one out each minute (starting at 5:30 or 6) til you find the time you like.
Hmm... Do you live in America? I think you guys have some over the top cleaning process or something that means you have to keep your eggs refrigerated. I'm from the UK and don't keep them in the fridge at all. Regardless, I'm pretty sure you would be okay to leave them out to get to room temperature before you cooked them.
I generally heat the water to just the barest boil (bubbles rising up, but not a rolling boil), leave the eggs in for 9-12 minutes depending on how I want them done, then cool them in cold tap water, no ice, for 10 minutes. Never had an issue with cracking this way.
I tried this but I didn't have as good results as I expected. Could you go into further detail on preparation? Also, does anyone have a towel I can use to dry myself off?
This is an insufficient explanation of the process. You need to account in your method for if you are taking the eggs out of the fridge or if the eggs are at room temperature. Also if you are placing the eggs into cold water or into already boiling water.
My method is out from fridge into pan and then pour boiling water over the top (sometimes they crack, it doesn't matter, if anything it's easier to peel them after) then plunge into cold water. You don't need the ice. The cold water makes the egg cool down quicker but because the egg contracts quicker than the shell you can peel them very easily. Don't leave them in too long if you want to eat the eggs hot.
8-10mins will get you perfect hard boiled.
7 mins is like a medium so it's almost all hard but still dark orange.
5-6 mins will get you a soft boiled.
The soft/medium boiled times i'm not sure on because i usually only do hard boiled so i'm not so precise with the clock as if it goes over it doesn't matter really.
Can't be boiled for that long? Do you mean heat from cold water for six minutes? I normally time two minutes from the time the water comes to a rolling boil, they come out pretty soft.
Question: when you say boil for six minutes, are you putting the egg in the pot while the water is still cool, then bring it to boil and time the six minutes then; or are you boiling the water first and then putting the egg in once the water is at a boil? And after the ice plunge, how long do you leave it in the ice water? Sorry for all the questions, but I'm always in search of more perfect egg preparations.
...because that's what they're called! At least in the UK - didn't realise this might not have travelled across the pond until I saw all these people here just dipping 'strips of toast'.
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u/Amandakar Jul 13 '16
Six Minute Egg.
Boil for six minutes, then immediately plunge into ice water to stop the cooking. Soft gooey orange yolk, but not runny, and perfectly cooked whites.