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.
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.
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.
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.
Yes, eggs are washed which removes the protective layer that makes them safe without refrigeration. So our eggs look cleaner, but have to be refrigerated.
Edit. Looking into this a little more and it seems to be different ways to combat stuff like salmonella. I guess most of the world vaccinates the chickens, plus the cuticle on the egg prevents bacteria from entering through the shell. In the US we wash the eggs and refrigerate to prevent it.
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
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
I just poke a tiny hole in the bottom. And keeping them at room temperature also helps a little, if I’m too lazy to poke.
In my own experience boiling hundreds of eggs over the last couple of years I found that if I don’t start with boiling water then the shells are very difficult to get off. If I start with boiling water the shells slide right off.
No. If you throw the eggs in early and have them warm up with the water they’re less likely to crack.
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.
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.
Yes! Very good point. I used to use an app for my location, which would adjust the timing based on my elevation from sea level - even though it’s not much where I am, the adjustments certainly made a difference!
I would link it but it is now riddled with ads, and has a generic name of ‘egg timer’ ._.
https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs
It’s complicated
Yes, but for softer ones just open the top and dip or eat with spoon, as seen here https://www.thekitchn.com/how-to-open-a-soft-boiled-egg-167211
When I book an egg for 9-10 minutes it looks like the 15 minute egg there
It may be considering timer starting with the egg in cool water and boiling from there.
I usually do 6 and this meme give me anxiety gang rise up.
I feel like trypophobia may be part of the effect?
