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Old 9th November 2017, 08:25   #21
rustymotor
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Just a thought, the boiling time can vary due to freshness of the eggs really fresh egg takes a bit longer..


Poached egg is a bit more foolproof, a few drops of vinegar in the water keeps the egg together, water just under the boil spin the water with a spoon, drop the egg in close to water with a cup.


It's not an eggsact science though
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Old 23rd March 2019, 07:46   #22
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I personally have an egg cooker, don't know what type (and probably different to the current model anyway).

Takes 6 eggs, you put a required amount of water in (based on number of eggs and hardness you want) and just turn it on, goes ding when all the waters boiled and its done.

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Old 25th March 2019, 23:09   #23
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Originally Posted by OliverTailor View Post
I personally have an egg cooker, don't know what type (and probably different to the current model anyway).

Takes 6 eggs, you put a required amount of water in (based on number of eggs and hardness you want) and just turn it on, goes ding when all the waters boiled and its done.
Wow. Just a tad late with your post. Those eggs are going to be really hard.---
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Old 26th March 2019, 17:42   #24
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according to some top chefs you have to make sure the water is boiling hot , then use a table spoon to put the eggs into the pan, dont just drop em in ,then time it for five minutes and you will have the perfect egg perfect for soldiers etc
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Old 19th May 2019, 07:32   #25
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My wife is quite a food critic when it comes to boiled eggs and as it is my job to boil the eggs I usually come in for some ear ache. The eggs are too soft, too hard, the wrong colour, shape, size, don’t fit the egg cups properly... To save our marriage I invested in one of these things and I must say it works brilliantly. The eggs are still too hard, too soft etc. etc. but I can now blame you Harry. So many thanks for alerting me to this marriage saving device.
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Old 19th May 2019, 09:40   #26
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Originally Posted by HarryM1BYT View Post
I love the occasional boiled egg and toast soldiers. I have just never been able to get them right before, either too runny or far too hard - total pot luck, so I usually concede defeat and beg a female to do one, but even then they may not be quite right.... None could even explain properly, the timing process they used.

I recently heard about a colour change egg timer. You pop it in the pan, add cold water and the egg(s), then just watch the gadget as the colour changes and the boundary works its way in along a marked scale.

You just stop the process, when it reaches your chosen mark.

It came out absolutely spot on

Jean, in a past life a pro-cook, was quite sceptical, but I had researched their use before hand.

Egg and timer in the pan, add cold water to well cover, then just place on the stove and watch for the colour change boundary hitting your mark. Then take the egg out and run under cold water to stop the egg cooking further.

Thanks to this gadget, I am now an eggspert
Very well done!, course the challenge is finding a REAL egg, not the ubiquitous so called 'free-range' type of egg, I have yet to taste a real genuine free range egg the kind that came from a real genuine free to roam in the back garden to our house hen, in the days of my childhood back in the old country, the key is what the hen eats, commercially produced eggs are not the real thing, they lack flavour, and that is the important point, commercially produced food has all the flavour of hay, the food manufacturers have been pulling the wool over people's eyes for decades, ah well that is progress. But well done for getting the process of egg boiling just perfect, that will at least improve matters, very few people can do this, some may not even know what an egg is.!
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Old 19th May 2019, 09:51   #27
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Very well done!, course the challenge is finding a REAL egg, not the ubiquitous so called 'free-range' type of egg, I have yet to taste a real genuine free range egg the kind that came from a real genuine free to roam in the back garden to our house hen, in the days of my childhood back in the old country, the key is what the hen eats, commercially produced eggs are not the real thing, they lack flavour, and that is the important point, commercially produced food has all the flavour of hay, the food manufacturers have been pulling the wool over people's eyes for decades, ah well that is progress. But well done for getting the process of egg boiling just perfect, that will at least improve matters, very few people can do this, some may not even know what an egg is.!

A couple of years ago we spent a couple of weeks holiday, looking after some pet hens, whilst the owner took their own holiday away. We were told to take as many eggs as we liked and give the rest away. We just didn't like the eggs at all, gave them all away and bought our supplies from the shops.



Part of the issue, is that our sense of taste deteriorates as we age. The smell or taste of vinegar was to me terrible until a few years ago, I used to take lemon juice on my F&C's - now I actually like vinegar since the past few years.



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Old 19th May 2019, 14:22   #28
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One year five months and 27 posts about boiling an Egg. Quite Eggsasperating.
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Old 19th May 2019, 15:40   #29
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Quote:
Originally Posted by HarryM1BYT View Post
A couple of years ago we spent a couple of weeks holiday, looking after some pet hens, whilst the owner took their own holiday away. We were told to take as many eggs as we liked and give the rest away. We just didn't like the eggs at all, gave them all away and bought our supplies from the shops.



Part of the issue, is that our sense of taste deteriorates as we age. The smell or taste of vinegar was to me terrible until a few years ago, I used to take lemon juice on my F&C's - now I actually like vinegar since the past few years.


I agree fully with the decline in taste etc as we age, vinegar as we know it is just not that, being of course diluted acetic acid, coloured with caramel!. My grandmother made her own genuine vinegar directly from wine which gives the stuff great flavour, but you have to make sure the wine stayed free of undesirable microbes or you end up with a mess, the final vinegar should be a lovely pink colour, mixed with good virgin olive oil and fresh herbs to flavour salad.
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