p.s. . .Second thoughts thanks for doing the hard work, shall take timings down. I can never get my egg right. End up opting for fried, scramble or omlette. . :-( lol xxx
I learned a trick from one of the TV chefs, that reduces the need for "precision" in timing.
Put water straight from the tap in a pan, enough to cover the eggs. Use a needle to poke a hole in the "fat" end of the eggs, to let air escape and eliminate burst eggs. Put eggs in water. Heat at high heat until the water (with eggs) reaches a rolling boil. Turn the heat off, and let the eggs sit. After 15 (-ish) minutes, run cool tap water into the pan, and let sit until eggs are cool. PERFECT HB eggs.
Were you bored. . .? lol chazza. . ;-p xxx
ReplyDeletep.s. . .Second thoughts thanks for doing the hard work, shall take timings down. I can never get my egg right. End up opting for fried, scramble or omlette. . :-( lol xxx
ReplyDeleteChaz, I never get mine right either...and I probably still won't :-)
ReplyDeleteI made hard boiled eggs last night. From the looks of it (and taste) I'm pretty sure I did it right. :)
ReplyDeleteI learned a trick from one of the TV chefs, that reduces the need for "precision" in timing.
ReplyDeletePut water straight from the tap in a pan, enough to cover the eggs. Use a needle to poke a hole in the "fat" end of the eggs, to let air escape and eliminate burst eggs. Put eggs in water. Heat at high heat until the water (with eggs) reaches a rolling boil. Turn the heat off, and let the eggs sit. After 15 (-ish) minutes, run cool tap water into the pan, and let sit until eggs are cool. PERFECT HB eggs.
Chris
Jasmine, congrats :-) I usually aim for no. 4 or 5 egg and get no. 8 :-)
ReplyDeleteChris that sounds like a plan, nicely boiled eggs with none of the green around the yolk...lol