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Arch

Married to Night Train
Location
Salford, UK
punkypossum said:
I start from cold water, so the cracking risk is considerably lower!!!!

Trouble is, I was brought up to put the egg in hot water, so all my ideas of timing stem from that, if I want a soft boiled egg. If I want hard boiled, I put that into cold water. I still pierce it though - habit, I guess!
 

radger

Veteran
Location
Bristol
Eggs in cold water, and time from when it gets to the boil. I only hard boil them anyway (6 minutes, time fans), because soft boiled eggs are disgusting.

Mr Radger puts them in hot water, and I don't know the timings for that (nor does he, which doesn't help)
 

Arch

Married to Night Train
Location
Salford, UK
Eat MY Dust said:
Not as simple as not doing it.

True. But it's like insurance against cracking. Most of the time you don't really need it, but the time you do, it's a good thing...

Anyway, if I stopped now, my drawing pin might start to pine.

(There! That's out wierded him...)
 

Sh4rkyBloke

Jaffa Cake monster
Location
Manchester, UK
My God - is there anything that we can't discuss to death??? 3 pages on putting holes in eggs, it truly is a sight to behold once the CC engine gets hold of something! ;):biggrin:
 

Sh4rkyBloke

Jaffa Cake monster
Location
Manchester, UK
;):biggrin:

Indeed.
 

Arch

Married to Night Train
Location
Salford, UK
HelenD123 said:
So, as a professional chef, what do you recommend Spandex?

He doesn't bother boiling them, he just crushes them with a bare fist and eats them whole, shells and all....;)
 
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