This looks like "dropping an egg into boiling water" and not "bringing the water to a boil with the egg in it," which is an important distinction.
True and it doesn’t seem to care about start egg temp and number of eggs vs amount of water. Without that info it’s not that useful.
Does egg size not matter or what?
Good call. And elevation if high up. Possibly type of egg too. Even assuming all chicken eggs, some have different ratios of yolk to white. We might be in the weeds at this point though.
I've never seen an egg where ten minutes of boiling doesn't fully solidify the yolk.
Actually, it doesn't even take that long. I mean, I guess ten minutes would do it, too.
I'm not sure that's a uhhh credible source. But it cracked me up.
Also, is this starting from refrigerated eggs (USA-style) or room temperature (everyone's else)? I assume this makes less of a difference with your second method.
If you bring the water to boil before adding the egg it is much easier to remove the shell
Edit: I see my comment doesn't really relate to your comment. I'm tired
Chef here. Use older eggs for boiling as they are far easier to shell than fresh eggs.
That's a myth and unrelated. But throwing it into the cold water helps preventing the egg from cracking.
But timing it is surely much easier when the water is boiling. If you just slam it in cold water then you are at the mercy of whatever stove you are using
Isn't that how you're supposed to do this?
It is. Bring the water to a boil, drop the egg(s).
No. If you throw the eggs in early and have them warm up with the water they're less likely to crack.
True. Also you can modulate the cooking a bit when you stop it, I empty the hot water and barely cover the eggs with fresh water, letting them cool slowly. For example.
That said, it's good indications.
This isn't a very good guide, since it doesn't even take egg sizes into account. As a fan of egg, these timings are completely wrong for Large Lion Grade A eggs.
Lions don't lay eggs.
That blimmin' witch doctor lied to me again!!!
You'd think I'd learn my lesson after those magic beans...
Also anyone living above sea level would have severely undercooked eggs. I live almost a mile up and pasta takes two minutes longer to cook so i assume eggs do too.
Pretty sure most people are above sea level. But I'm no sea doctor.
https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs
It's complicated
When I book an egg for 9-10 minutes it looks like the 15 minute egg there
I usually do 6 and this meme give me anxiety gang rise up.
I feel like trypophobia may be part of the effect?
I wonder how much altitude matters when boiling eggs
This guide seems to be a bit off. I prefer 11-min-eggs, for the reason that there is not any liquid yolk present, if boiled that long. In this picture, it would resemble either the 13-min or the 15-min-egg. My egg-boiling altitude is 7 m above sea level for an average sized chicken egg, adding the egg to already boiling water.
This doesnt seem kosher to me. 7-10 minutes is like the max
7 for the best results 😋
i like 5-6 best :3
I think 5 would be the minimum I'd be willing to go to. The others just look too raw to me.
I love a good 15 if I'm out and about.
I do like to offer people an egg in this trying time.
11-12, please. ✋
I just use my instant pot, and I don't have to worry about thinking about it after I hit start. They also peel perfectly every time.
But if you're using water to cook hard boiled eggs, then just get one of these:
https://www.amazon.com/Lasubst-Timer-Boiling-Boiled-Changes/dp/B0BL28Q762/
How ar big? Post is unclear. Need banana for scale.
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