Posted by Art Mulder on June 02, 1997 at 22:34:00:
In Reply to: Questions about Boiled Eggs posted by NORIKO on May 22, 1997 at 09:00:43:
Hmm, Interesting series of responses. I wonder how much of
this has to do with the size of the eggs, altitude above
sea level, and how quickly your water reaches the boiling point.
I'm located in Edmonton, Canada, and I've no idea what my
altitudeis, but it's a fair bit. We usually have 'large'
eggs (I'd guess 1.5" at the largest width, and 2.25" long)
My wife and I have boiled eggs virtually every Sunday, as follows:
- put 4 eggs in cold water in a sauce pan
- put on the lid, and put on the (electric) stove, crank the heat
maximum
- when the water boils, start timing.
- At about 4 minutes, I like to take out my egg, and plunge it
under cold water to stop the cooking. The white will be firm,
and the yolk will be just a bit runny
- my wife prefers to wait until 5 minutes, and then do the same,
and her egg will usually have a firm (though moist) yolk.
- the remaining two eggs we leave in the pan, turn off the heat,
and remove the pan from the burner. After breakfast we put
those two eggs in the fridge and they are good and rock
hard for our lunch the next day
So much for elementary cooking. But I must admit, I've never heard
of cooking an egg in the water for 10 minutes!