Timeline for What am I doing wrong soft boiling my eggs?
Current License: CC BY-SA 3.0
19 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 14, 2022 at 22:13 | answer | added | Desertflower | timeline score: 0 | |
| Aug 8, 2017 at 21:00 | answer | added | Barbara Sasson O'leary | timeline score: 0 | |
| Aug 4, 2017 at 18:46 | comment | added | paparazzo | Just slice with a table knife and scoop with a spoon. | |
| Aug 4, 2017 at 16:39 | answer | added | PoloHoleSet | timeline score: 3 | |
| Aug 4, 2017 at 14:31 | history | tweeted | twitter.com/StackCooking/status/893479487089893376 | ||
| Aug 3, 2017 at 19:33 | comment | added | moscafj | @D.W. out of fridge and standard "large"....but again, egg cookery is fickle. Your results may vary. You have to dial in to your liking. | |
| Aug 3, 2017 at 18:42 | comment | added | D. W. | For the 5 minutes 10 second boiling water approach, is that with an egg out of the fridge, or room temp? And I'm guessing that's calibrated for standard "Large" eggs from the grocery store, not slightly smaller fresher eggs? | |
| Aug 3, 2017 at 18:39 | comment | added | moscafj | @D.W. a "ramen" egg is not usually what people think about when considering "soft boiled", so good to know. For a ramen egg, heat a pan of water to just below the boil...ideally 90 C (194F), so better if you have a thermometer...or best, an immersion circulator. Once at temp, place large eggs in for 8 minutes. I usually go right from refrigerator. Peel eggs. Slice in half. Alternate approach...slightly runnier...place eggs in boiling water for exactly 5 minutes and 10 seconds (reference: David Chang). This is closer to what I would consider a traditional soft boiled egg. | |
| Aug 3, 2017 at 18:28 | vote | accept | D. W. | ||
| Aug 3, 2017 at 18:12 | answer | added | Wolfgang | timeline score: 5 | |
| Aug 3, 2017 at 17:24 | comment | added | D. W. | @moscafj, the ideal consistency I'd like is that of a ramen shop: firm white, with maybe slightly undercooked white around the yoke, and shiny, caramel-consistency yolk all the way through. | |
| Aug 3, 2017 at 17:24 | comment | added | D. W. | @rumtscho, thank you for the link, one problem might be that I'm using eggs from a farm that I volunteer at, so they are ultra-fresh. Might need to leave some out for a while and save those for boiling | |
| Aug 3, 2017 at 17:23 | comment | added | D. W. | @Paparazzi, I don't particularly like hard boiled eggs, so I try to avoid them getting to that point if at all possible | |
| Aug 3, 2017 at 17:10 | comment | added | moscafj | Turns out egg cookery is quite fickle. For more precise help, you may want to specify the result you are looking for. See, egg whites and yolks cook to different consistencies with even very small changes of temperature. So, could you describe the consistency that you are looking for? Also, how do you typically eat it? Spooning it out of the shell...or do you prefer to crack/peel/remove the shell? Finally, what size eggs? | |
| Aug 3, 2017 at 17:02 | comment | added | rumtscho♦ | Hi D.W., nice first question. I must say though that we encourage the "single question" rule, which you have probably seen on other sites on the network too. I edited out the peeling part, and would normally have encouraged you to post it separately, but it happens to be a duplicate of a popular question of ours, cooking.stackexchange.com/questions/865. And in case you say "but this is about hard boiled eggs", it turns out to not matter, as another question confirms: cooking.stackexchange.com/questions/78408 | |
| Aug 3, 2017 at 16:59 | history | edited | rumtscho♦ | CC BY-SA 3.0 |
removed second question
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| Aug 3, 2017 at 16:44 | comment | added | paparazzo | Odd. Do you have the same problem with hard boiled? | |
| Aug 3, 2017 at 16:12 | review | First posts | |||
| Aug 3, 2017 at 17:43 | |||||
| Aug 3, 2017 at 16:11 | history | asked | D. W. | CC BY-SA 3.0 |