If you ask me, the most difficult task a person can have to do in a kitchen is to boil eggs to perfection, whatever perfection might be. Probably a question of taste.
Me, myself, I love soft boiled eggs, where the the white is hard boiled but the yolk is only somewhat a little thicker than normal. That is my perfection. But somebody else might like it differently.
For some reason, I never get it as desired. Never. Or nearly never. And I am saying.... NEVER.
So the new year has come and this is when I will do some empiric studies about cooking eggs.
Actually, this idea came up to me while cooking eggs for breakfast this morning. And just because I wrote "NEVER" multiple times and actually stressed it, I did succeed amazingly well (not perfect, but near enough) with at least one of the eggs.
This is though in no way an empirically proven way to achieve an exact timing. But until the measurements are done with precision, this will have to do.
I have an induction stove so the changes in temperature are immediate.
This is what I did: Small pot filled with water at room temperature. Eggs were completely under water.
Cooking up water to boiling temperature on my stove at maximum regular speed (9 out of 9).
When the water cooked, I turned it down to 2 (out of 9). Left it on for 5 minutes.
I think 4 minutes and 30 seconds would have been ideal. I left the eggs on during the time I tasted the one first egg and they became far too hard. If you ask me. That can have taken 1 minute or so. Faar tooooo crazily sensitive if you ask me.... :(
But well... Let me see...
Pot as before
1,5 liter water at room temperature
Put eggs in from the beginning
Cook at speed 9 until boiling
Measure time to do so.
Test different speeds from that moment on and different times:
Speed 0: 5 minutes, 6 minutes, 7 minutes
Speed 2: 4,5 minutes, 5 minutes, 6 minutes, 7 minutes
Speed 4: 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes
If no perfection is yet achieved with the above try different times and speeds.
Me, myself, I love soft boiled eggs, where the the white is hard boiled but the yolk is only somewhat a little thicker than normal. That is my perfection. But somebody else might like it differently.
For some reason, I never get it as desired. Never. Or nearly never. And I am saying.... NEVER.
So the new year has come and this is when I will do some empiric studies about cooking eggs.
Actually, this idea came up to me while cooking eggs for breakfast this morning. And just because I wrote "NEVER" multiple times and actually stressed it, I did succeed amazingly well (not perfect, but near enough) with at least one of the eggs.
This is though in no way an empirically proven way to achieve an exact timing. But until the measurements are done with precision, this will have to do.
I have an induction stove so the changes in temperature are immediate.
This is what I did: Small pot filled with water at room temperature. Eggs were completely under water.
Cooking up water to boiling temperature on my stove at maximum regular speed (9 out of 9).
When the water cooked, I turned it down to 2 (out of 9). Left it on for 5 minutes.
I think 4 minutes and 30 seconds would have been ideal. I left the eggs on during the time I tasted the one first egg and they became far too hard. If you ask me. That can have taken 1 minute or so. Faar tooooo crazily sensitive if you ask me.... :(
But well... Let me see...
Pot as before
1,5 liter water at room temperature
Put eggs in from the beginning
Cook at speed 9 until boiling
Measure time to do so.
Test different speeds from that moment on and different times:
Speed 0: 5 minutes, 6 minutes, 7 minutes
Speed 2: 4,5 minutes, 5 minutes, 6 minutes, 7 minutes
Speed 4: 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes
If no perfection is yet achieved with the above try different times and speeds.
