Comments on: Towards the perfect soft boiled egg

By: George

George — Fri, 05 Feb 2010 12:01:02 +0000

I thought it would be interesting to start researching on the subject. I would buy thermometers and lots of eggs. But I found this.
Great article.
But now I have to find something else to research.. :/

By: Alexia Parada

Alexia Parada — Thu, 28 Jan 2010 07:29:16 +0000

Hard to understand..

By: seth

seth — Sat, 16 Jan 2010 00:46:19 +0000

yea yall need to put some research articals on here

By: David D White

David D White — Tue, 29 Dec 2009 16:51:37 +0000

Just curious about the article. Thanks for posting.

By: Paul Delahunt-Rimmer

Paul Delahunt-Rimmer — Thu, 24 Dec 2009 08:59:59 +0000

This is a fascinating article. My wife can boil an egg to perfection I cannot. When we were serving eggs to order on Royal and Ministerial flights it was always a problem for the stewards to judge the exact time for a soft boiled egg with a cabin altitude of about 8,000ft. Their solution was a little easier than the mathematics displayed on this site. They put a pile of eggs into the boiling water (<100⁰C of course). Then at intervals they kept taking one out and opening it until they got the correct result. The rest were then ready. I’m sure our scrambled eggs on the flight deck were made of the first underdone boiled ones but we didn’t mind.

By: William Loughborough

William Loughborough — Sat, 07 Nov 2009 15:27:39 +0000

No mention of what were called “dropped eggs” in the MIT kitchen where the cooks were Jewish and the eggs were dropped into a large swirling vat of nearly boiling water and lifted out with slotted spoons as the whites coagulated. The yolks were appropriately runny and each egg stayed fairly intact. This was in 1942.

When I try it at home with fairly large saucepan, it “almost” works, but I feel like it’s quite close, still need some training on scooping just right.

Love.

By: Kim (Edible/Usable)

Kim (Edible/Usable) — Thu, 17 Sep 2009 17:32:51 +0000

Great blog and great post about eggs. I wrote a post about Egg Graders (http://www.edibleusable.com/2009/03/useful-things-ill-never-use-acme-egg-grader.html) awhile ago and learned a lot about eggs that I never knew. I wonder how actual egg grade (freshness) affects the time they take to cook as well… I’ve taken it for fact that at least for poaching eggs, it’s best to use fresh, room temperature eggs – but I think that has more to do with the egg white holding together in the water.

By: Michael Long

Michael Long — Wed, 09 Sep 2009 04:53:38 +0000

OMG… I love eggs and always trying to prefect the perfect egg. I’m played with slow-cooking eggs in water baths. And any other way I can find. And it’s a hit or miss thing. But I’ll get there…

By: Slow Cooker Guy

Slow Cooker Guy — Tue, 08 Sep 2009 05:48:29 +0000

Very interesting. I’m definitely having trouble in the perfect soft boiled egg department.

Armed with new info, it’s back to the kitchen for me. Might try this again with some ramen.

By: algee

algee — Mon, 31 Aug 2009 20:37:21 +0000

easiest way to peel the egg i’ve found is to plunge the cooked egg (hard-boiled, as that’s the only way i like em) in ice water until it’s cold. crack the shell all over, then start peeling (i usually start at the big end where the air hole would be). the egg contracts and the shell pulls right off with minimal damage to the white.

ps. great blog.