Cooking For Engineers

@SHEENtrainwreck · Guest

This app for android is great. It takes into consideration egg size & temp, altitude, number of eggs & preferred doneness(word?). I highly recommend.
https://play.google.com/store/apps/details?id=com.mobication.EggTimerPro

I'm not a bot, nor spam. Just a lover of soft-boiled eggs cooked well consistently. My twitter is @SHEENtrainwreck. (Not looking for followers, just verifying identity)

Jim Cooley · Joined: 09 Oct 2008 Posts: 377 Location: Seattle

Oh fercryinoutloud! An APP for boiling eggs?

Tell me it ain't so...

thor 282 · Guest

what if, in the time you are boiling the water, you preheat the egg in the microwave for 20-30 sec and then put it in the water?

Guest · Posted: Tue Nov 05, 2013 6:02 am Post subject:

I little vinegar in the water seems to prevent the eggs from cracking. Don't know why?

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

Ted · Guest

I tried the seven minute method. I ended up with egg soup. Very disappointing.

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

how cold was the egg? not all refrigerators hold the same temp . . .
how fresh / old was the egg? fresh egg white congeals at higher temps . . .
how fast does your pot lose heat?
what was the ambient kitchen temperature?

there are many variables. a "one size fits all and works for everyone" simply does not work.

pick a method, experiment with the timing and take a note or two so you can do it again, reliably.

we got a new refrigerator - I had to adjust my soft boil egg times. the new fridge keeps colder than the old one.

experimental cook · Guest

Does it matter what size of pot you use?

dolly · Guest

my recipe says so let the egg sit out for 1 hour before cooking? Which way is right?

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

Maven · Guest

In the book "MOMOFUKU" by chef David Chang the whole egg is poached in the shell at 141-149 F for 45 minutes, then put in ice water, then refrigerated until used in his restaurant. Reheating in hot tap water for a couple of minutes takes the chill off refrigerated eggs. Whites are cooked, and yolks are liquid. I'm trying the experiment tonight in a pot on the stove, checking temperature every ten minutes. Whites coagulate at 141-149 F. Yolks coagulate at 151-159 F.

sensiblewall · Joined: 28 Nov 2017 Posts: 94

hahaha learning something about boiling eggs and NASA thing ;D