This article reminds me of a primary maxim of engineering: If it ain’t broke, fiddle with it until it is, then fix it.
6 Likes
There are millions of Perfectionists around.
1 Like
must be for people with way too much time on their hands. and i’ve never been a fan of jammy yolks - i like mine soft boiled with runny yolks or hard — nothing in-between.
my go-to method remains: room temp eggs (if I remember:); start in cold water; bring to boil and continue for 1 minute. turn off off heat, cover, then let sit overnight.
1 Like
To be fair, overnight is pretty long, too.
For HBE I also start in cold water, let it come to a boil, take it off the burner and set the timer for 12 min.
1 Like
Room temperature eggs and water, bring to boil, off heat covered for 6:30 and into a bowl of ice water for 8 minutes.
Perfect eggs, doubt it but perfect for me.
2 Likes
one time i got caught up and it was much longer than 12 minutes — and the eggs were great!
as for overnight: yeah, it’s a long time, but you don’t have to do anything. i’ll do a half dozen overnight and be set for a few days. and this way, i don’t have to peel them all at once — they can just sit in the fridge until i need them.
1 Like
Room temperature eggs, low heat shimmer 6 minutes and then ice bath. Good for ramen.
3 Likes
Nope, life’s too short. I make perfect sbe, hbe, and jammy eggs.
her conclusion: “It is also, obviously, absurd.”
3 Likes
I totally agree with your technique. I am a big fan of steaming eggs - I do large eggs from room temperature for 9 minutes for perfectly set whites and yolks. Run under a cold tap until easy to handle. They peel like a dream.
3 Likes
I use Kenji’s method for steaming eggs:
https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe
1 Like
That blog post was my starting point for figuring out how long I should steam my eggs for ramen, but I quickly discovered that 6 minutes was nowhere near enough for my preferences. I don’t care for runny yolks at all, so I would rather err on the side of fudgy than runny when going for the perfect “jammy” egg. I also usually have XL eggs in the house, not L. I extend the steaming time for hard boiled too - 15 or 16 minutes in the steamer for XL eggs does the trick for me.
1 Like
In one of his videos, Jacques Pépin says that you have to make a small hole with a thumbtack in the shell before boiling, to prevent this. I can’t remember, though, at which end you have to make the hole.
1 Like
Apparently Germans eat so many eggs that egg piercers are a common kitchen gadget. At least my mom always punched a hole in the eggs she boiled (she punched both ends).
1 Like
The large end, I use a push pin.
2 Likes
No. Letting it hang out for half an hour? Fine. Having to pay attention to it every 2 minutes for half an hour? No.
2 Likes
No shit. I steam for fifteen, shock, peel, prep, voila.
1 Like
The Washington Post tested this method. Verdict: whatevs. Gift link:
1 Like
I boil for 5, let rest for 5, then shock. Same.
I am not one for single use devices, but when we were having construction on our kitchen a family friend gave us an egg cooker, and you know, those eggs are npt perfect but good enough that i hung onto to it when we got kitchen access again. You also poke a hole in the shell.
Its an older version of this:
https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXYC6O/
Its simple enough that my son was able to make himself eggs at age 7 easily
1 Like
