3 ms·
I see this in lots of 'how to boil an egg' guides, where cooking time matters. When explaining it on the internet, the best way is to dump the egg into boiling
by Scoundreller 4y ago
I see this in lots of 'how to boil an egg' guides, where cooking time matters.
When explaining it on the internet, the best way is to dump the egg into boiling water, and drain and cool with cold tap water after X minutes, because it removes other variables.
Buuuuut, if you learn your pot and water volumes and starting water temperatures and heating rate, you can cook your egg faster by starting with cold water, and maybe even knowing when to turn off the heat once the water is hot.
- filleokus 4y agoFor eggs I've seen people use something like this [0], which I guess can be helpful if you switch pots a lot. Also trickier to test if a (boiled) egg really is boiled then with pasta. [0]: https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75?th=1 https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE7...
- mattmaroon 4y agoThis assumes you’re trying to cook to an even heat internally (like a boiled egg) rather than an intentional gradient (like pasta noodles, a steak, etc.)
- archi42 4y agoStarting with cold water, the cooked mass is heated more evenly, since the heat has more time to transfer to the core. For potatoes that's the recommended way, but if you want the eggs yellow to be soft, this might make it harder. I only read this today, and I recommend anyone to just experiment and give new ideas some attempts.
- 2muchcoffeeman 4y agoThe trick to fix that is to submerge the eggs into boiling water for a minute. Pull them out. Wait for another minute. Put them back into the water and complete cooking.
- aeyes 4y agoIt is also the only way to cook an egg without an egg piercer.