helenmb Posted October 21, 2008 Share Posted October 21, 2008 Hope this is posted in the right place - sorry if not! I was watching The Restaurant (on BBC2) the other evening where Raymond Blanc was talking to one of the contestants about how he boiled an egg (it was a duck egg in this case and although had a runny yolk was not pleasant to eat). He told the contestant that the egg shouldn't be heated to more than 85 degrees to get the best quality non-rubbery white and creamy non-grainy yolk. This was news to me is it to you? This got me thinking, so did a bit of internet research and found some useful stuff from Saint Delia (an others but they all seemed to be a bit different). So wondered if any of you have a fail-proof, runny yolk (creamy and non-grainy) and set white method along with what sort of timings you use. Obviously as most have us have a mix of non-standard supermarket sized eggs its sometimes difficult to decide how long to cook the smaller ones without overdoing them. Has anyone got any words of wisdom as I'd love to do justice to my girls' delicious eggs. Here is a link to Delia's advice Quote Link to comment Share on other sites More sharing options...
dancing cloud Posted October 27, 2008 Share Posted October 27, 2008 Goodness! I never knew it could be so complicated. Different temperatures and ways of cooking? And that's just the eggs, not even the soldiers! Clearly explains why I am a complete failure at being a domestic goddess Me, I just put room-temperature eggs in a pan of warm water, bring it to the boil and let it simmer for 4 minutes. Never killed anyone yet (or if I did, they didn't come back to complain ) Quote Link to comment Share on other sites More sharing options...
alison Posted October 27, 2008 Share Posted October 27, 2008 I put room temperature eggs in a pan of cold water, bring to the boil and then time for 3 minutes. If they are really big ones, I make the toast before cutting off the top of the egg and then it is perfect - very time! Well, if not quite done, ( rarely)I put the top back on, and it cooks itself to perfection! Quote Link to comment Share on other sites More sharing options...
Egg Lou Posted October 27, 2008 Share Posted October 27, 2008 I put a little pin prick in the end and then place room temperature eggs in water already at the boil for 4 minutes.. perfect Quote Link to comment Share on other sites More sharing options...
jlo Posted October 28, 2008 Share Posted October 28, 2008 Goodness! I never knew it could be so complicated. Different temperatures and ways of cooking? And that's just the eggs, not even the soldiers! Clearly explains why I am a complete failure at being a domestic goddess Me, I just put room-temperature eggs in a pan of warm water, bring it to the boil and let it simmer for 4 minutes. Never killed anyone yet (or if I did, they didn't come back to complain ) I do the same but also put a pin prick in as I think Egg Lou mentioned. Quote Link to comment Share on other sites More sharing options...
cordelia Posted October 28, 2008 Share Posted October 28, 2008 I boil the water and then put the egg in, and boil for 5 minutes..... Quote Link to comment Share on other sites More sharing options...
