Forum Topic

Never mind the Richmond Park bollox worry about the eggs.

Since when do you have to boil an egg for 8 plus minutes for it to be hard boiled?

Simon Knight ● 2707d16 Comments

Where did this come from, Simon?

Ivonne Holliday ● 2707d

Today. Fancied a couple of eggs for lunch. Boiled for 4 mins...soft/raw.Chucked. Boiled for 6 mins. What I would call soft.Chucked. Boiled my last 2 eggs for 8 mins. Hard boiled, just!

Simon Knight ● 2707d

Did they come out of the fridge and tried to hard boil them?

Ivonne Holliday ● 2707d

I've always set the timer for 10 min for hb eggs.  It does depend on stype of eggs, size of eggs, temp of eggs, temp of water.  You needn't throw the. eggs away. Sounds like scrambled eggs would work well for you - or how about la piperade?

Philippa Bond ● 2707d

"Boiled for 6 mins. What I would call soft. Chucked."I'd have eaten them, with soldiers.A long time ago, at university, I enjoyed a pint of milk in a beer-mug, with a raw egg whipped into it. But then, we never had that Edwina Currie (More's the pity. That would have made for a happier undergraduate).

David Ainsworth ● 2707d

David that sounds disgusting.🤢Poached eggs are best imo. Simon, give up with the boiling malarkey and have a nice fried egg sarnie, much easier.😉

Sue Hammond ● 2707d

"David that sounds disgusting". Possibly, but it tastes creamy. Or it did decades ago. Before they invented semi-skimmed."have a nice fried egg sarnie". And use sliced white bread.

David Ainsworth ● 2707d

I always cook my eggs a long time I don't like all that runny jelly.

Barbara Stevens ● 2707d

This is actually a serious question. It used to be soft 3 mins, hard 4. Why do eggs now take substantially longer to cook? Are the hens being fed something that makes this so?

Simon Knight ● 2707d

I've always boiled mine 10 mins or more. Some eggs are larger, x large, unless that is why.

Barbara Stevens ● 2707d

scrambled duck eggs...lovely!

Adam Tripp ● 2707d

https://www.youtube.com/watch?v=OM62hqytgkII make it without meat

Philippa Bond ● 2707d

Hello Simon,I always used to cook them from room temperature and in boiling water for 4 minutes for runny, 5 minutes soft and 7 minutes maximum for hard boiled to avoid the green edges round the yolk.If you put the eggs straight from the fridge into boiling water, the times will change.The size of the eggs also have an influence as does their freshness as well as free range or otherwise.Are the hens being fed something that makes the eggs take substantially longer to cook?  I really cannot answer this.

Ivonne Holliday ● 2707d

We don't refrigerate eggs, but we don't keep them long before use.

David Ainsworth ● 2707d

@David"have a nice fried egg sarnie". And use sliced white bread."Absolutely, no poncey bread to spoil the experience. Do you add a delicate covering of tomato ketchup, and then wash it down with a delicious mug of PG Tips? Like wot I do.

Sue Hammond ● 2707d

I remember the 4 min egg as the one with the white set and the yolk runny.  They would be lowered into boiling water. I hate the white of the egg to be runny.  When hard boiling I believe you have to cool the eg fast in cold water after taking it out to stop there being that dark ring between the yolk and the white.

Philippa Bond ● 2707d