The salt and pepper should make up for the lack of egg white.
by LeTr4p0
10 Comments
I_DRINK_GENOCIDE_CUM
Vinegar in the boiling water
brasticstack
Did she drop them in while boiling? The right egg looks like it cracked and leaked its white out. I find that lowering them in one at a time works best. It’d be far easier/faster if I owned one of those open wire fryer scoop thingies.
Trajan476
These should be repealed
putoelquelolea420
I just put them in cold water and let them heat up with the water, then time it when they boil. 7 minutes – hard boiled, 5 minutes soft boiled. They rarely ever split.
420_PaperSt
I noticed the trick that works for me is dropping them in when the water is boiling. Then I dump them into cold water.
NhylX
The pepper really ties the plate together.
Thick-Broccoli6986
I think at this point, it’s just hard boiled yolks
IrisSmartAss
The eggs should start out with cold water and heated with the water and then boiled for 10 minutes or more, depending on the size of the the egg. This is very basic. When I’ve had an egg crack open during boiling and all of the white come out, I made soup out of the water, as in Chinese egg drop soup.
mareksoon
Kenji’s method, along with the data to back it up:
Everyone has their secret for perfectly (and easily) peeled eggs, and I think I’ve tried them all: cold start, ice bath, pricking, vinegar, steaming, pressure cooking, baking, new eggs, old eggs.
NOTHING has produced consistent easily peeling (I’d say easy peel 98% of the time and fall off the egg 60% of the time) than Kenji’s hot start. In fact, the cold start, as Kenji explains, which I had been doing for years, seems guaranteed to bond the membrane to shell and egg.
… and wait until to learn cracking eggs on a flat surface isn’t the best method, either. 🙂
I only post these suggestions for those of you who have tried all the tricks and are still having trouble. Give this a try. I did and I’ve been amazed at the results. I don’t even need an ice bath, just stop the cooking by pouring out the hot water and running cold tap water over them until cool enough to handle.
Those of you who find the other methods, keep doing what works for you.
metalguy91
Well maybe she should try easy boiled eggs, start off slow
10 Comments
Vinegar in the boiling water
Did she drop them in while boiling? The right egg looks like it cracked and leaked its white out. I find that lowering them in one at a time works best. It’d be far easier/faster if I owned one of those open wire fryer scoop thingies.
These should be repealed
I just put them in cold water and let them heat up with the water, then time it when they boil. 7 minutes – hard boiled, 5 minutes soft boiled. They rarely ever split.
I noticed the trick that works for me is dropping them in when the water is boiling. Then I dump them into cold water.
The pepper really ties the plate together.
I think at this point, it’s just hard boiled yolks
The eggs should start out with cold water and heated with the water and then boiled for 10 minutes or more, depending on the size of the the egg. This is very basic.
When I’ve had an egg crack open during boiling and all of the white come out, I made soup out of the water, as in Chinese egg drop soup.
Kenji’s method, along with the data to back it up:
https://youtu.be/hb0Elaa6gxY
Everyone has their secret for perfectly (and easily) peeled eggs, and I think I’ve tried them all: cold start, ice bath, pricking, vinegar, steaming, pressure cooking, baking, new eggs, old eggs.
NOTHING has produced consistent easily peeling (I’d say easy peel 98% of the time and fall off the egg 60% of the time) than Kenji’s hot start. In fact, the cold start, as Kenji explains, which I had been doing for years, seems guaranteed to bond the membrane to shell and egg.
… and wait until to learn cracking eggs on a flat surface isn’t the best method, either. 🙂
https://youtu.be/8EN8leHe0uY
I only post these suggestions for those of you who have tried all the tricks and are still having trouble. Give this a try. I did and I’ve been amazed at the results. I don’t even need an ice bath, just stop the cooking by pouring out the hot water and running cold tap water over them until cool enough to handle.
Those of you who find the other methods, keep doing what works for you.
Well maybe she should try easy boiled eggs, start off slow