In Search of the Perfect Boiled Egg

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finesse_r

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Being an old curmudgeon that does not like to cook, I have boiled eggs for breakfast each morning. I can boil a dozen at a time and have two for me and one for my dog every morning for 4 days. Works pretty well and I don’t have to bother with boiling them every day. Sometimes I even boil 18 which lasts me and my dog 6 days.

What I have found is that I really like the soft boiled eggs, much more than the hard boiled eggs. I have found about 7 minutes at a medium rolling boil to be optimal for me. The yolk is more of an orange color than a yellow color and it is soft and gooey like, not runny however.

I don’t know why the flavor seems so different and so much better than the hard boiled eggs that have a firm yellow yolk. But for my palette they are noticeably better.

I absolutely don’t like them under cooked and runny. Ugh!
 
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finesse_r said:
Being an old curmudgeon that does not like to cook, I have boiled eggs for breakfast each morning. I can boil a dozen at a time and have two for me and one for my dog every morning for 4 days. Works pretty well and I don’t have to bother with boiling them every day. Sometimes I even boil 18 which lasts me and my dog 6 days.

What I have found is that I really like the soft boiled eggs, much more than the hard boiled eggs. I have found about 7 minutes at a medium rolling boil to be optimal for me. The yolk is more of an orange color than a yellow color and it is soft and gooey like, not runny however.

I don’t know why the flavor seems so different and so much better than the hard boiled eggs that have a firm yellow yolk. But for my palette they are noticeably better.

I absolutely don’t like them under cooked and runny. Ugh!
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Add Bacon to road kill, and I'll eat roadkill. I can't eat eggs boiled for two minutes--yuggggg
 
old bear said:
As much as I enjoy a hard boiled egg, they just don't have the taste of just cooked eggs. I assume that it has something to do with the conversion from a liquid form to a solid form. But what the hell do I know?
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When I was in Germany, every morning except once, we got the same junk for breakfast. It was a two minute solf-boiled egg, a couple of small brot rolls--usually with oats or seeds on them, orange marmalade, hot tea and coffee--served with nutello---which I still detest 15 years later. Sometimes we even had real cappucino-which taste to me like hot Jagermeister-or black ink.:p
 
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the ringo kid said:
When I was in Germany, every morning except once, we got the same junk for breakfast. It was a two minute solf-boiled egg, a couple of small brot rolls--usually with oats or seeds on them, orange marmalade, hot tea and coffee--served with nutello---which I still detest 15 years later. Sometimes we ever had real cappucino-which taste to me like hot Jagermeister-or black ink.:p
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Now Jagermeister is one nasty drink. The last time I got plastered on Jagermeister, must be over 30 years ago, with a friend of mine who immigrated from Germany back in 1960. Playing poker and tossing back shots of Jagermeister was a bad mix also.
 
Never met an egg I didn't like; but my favorite is soft-boiled eggs.

Half an inch of water in the bottom of the pan; get it boiling then put the eggs in and cover for six minutes. The eggs are steamed because you haven't used that much water. After six minutes run them under cold water for 30 seconds and peel. Enjoy! Cannot tell you how many times I wanted to make soft boiled eggs and they always turned out hard boiled; The above recipe works great!

Might make deviled eggs for the Northeast Ohio group in September!
 
I had soft boiled eggs as a kid often and Mom had little cups to hold them in as you dunked toast pieces in the yolk still soft and a spoon to dig out the whites. I've never managed to cook them that way quite as well as she did as usually came out with hard yolks.
I do like to hard boil a batch of eggs and then put them in jars full of pickling juice a couple weeks or so. My Dad used to make them but never knew his recipe so I goggled it and found several and took what sounded good from several and made a great batch awhile ago.
 
I have recently started to medium boil a dozen at a time for future breakfasts. I place in pot and cover with cold water, then bring to boil. Boil 3 minutes, remove from heat for one minute, then cool with cold water.
The only issue I am having is that the shells are hard to peel and come off in little bits, often taking some white with it. Some say to use older eggs and some vinegar in the water.

What am I doing wrong? :confused: Might need to try the steam method.
 
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finesse_r said:
Now Jagermeister is one nasty drink. The last time I got plastered on Jagermeister, must be over 30 years ago, with a friend of mine who immigrated from Germany back in 1960. Playing poker and tossing back shots of Jagermeister was a bad mix also.
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When I was staying at a Gasthaus in Dinglesdorf, I was invited to a Germans staumtisch, they bought me a large shot of that nasty brew. I was taught the trick to drinking that stuff, was to chug-a-lug it. I did and it hit me so bad that I swear it lifted me out of the chair, picked me up and sat me back into that chair. I learned my lesson to never drink that terrible poison again.
 
oberlin1 said:
Never met an egg I didn't like; but my favorite is soft-boiled eggs.

Half an inch of water in the bottom of the pan; get it boiling then put the eggs in and cover for six minutes. The eggs are steamed because you haven't used that much water. After six minutes run them under cold water for 30 seconds and peel. Enjoy! Cannot tell you how many times I wanted to make soft boiled eggs and they always turned out hard boiled; The above recipe works great!

Might make deviled eggs for the Northeast Ohio group in September!
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Deviled eggs, I love and never can get my fill.
 
Mickey D said:
I have recently started to medium boil a dozen at a time for future breakfasts. I place in pot and cover with cold water, then bring to boil. Boil 3 minutes, remove from heat for one minute, then cool with cold water.
The only issue I am having is that the shells are hard to peel and come off in little bits, often taking some white with it. Some say to use older eggs and some vinegar in the water.

What am I doing wrong? :confused: Might need to try the steam method.
Click to expand...

That happens to me too when pealing. I just rinse off under the fawcett when pealing.
 
I'll eat eggs just about any way cooked. EXCEPT like the Vietnamese did when I was over there. I refuse to that then and I refuse to that now :)
 
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