For textbook perfect boiled eggs, place the eggs in a pot of cold water. Bring to a boil then cover the pot and remove it from the heat. Wait 10 minutes since the eggs under cool water and peel immediately.
Comment on Putting the die in diet
RBWells@lemmy.world 5 days agoYou have boiled it too long then. Hard boiled doesn’t need to be taken literally as boiled until tough and rubbery. I aim for just past “jammy” yolks, the white completely set, the yolk fully cooked but only just. That is done by putting them in boiling water, 9 minutes or a little less, immediately cool by draining them filling the pot with ice.
TheLowestStone@lemmy.world 5 days ago
RBWells@lemmy.world 5 days ago
I used to do that but lowering them into boiling water works a lot better for me, can get ramen eggs, soft, hard boiled, the timing somehow always works out even though they can’t possibly be going in at exactly the same temperature every time. The boil and wait 10 gets them too cooked.
I do also poke a hole in the empty end of the egg, with a pin, and this makes 'em easier to peel.
captainlezbian@lemmy.world 5 days ago
If the water is boiling it’s 100C. Thanks to convection a pot of water will generally have about the same temperature when heated from the bottom. And thanks to the high specific heat of water it will sit at boiling temperature absorbing the heat necessary to change state. The only thing that can impact the heat of boiling water is pressure (usually altitude)
rumba@lemmy.zip 5 days ago
I’d certinly give that texture is configurable. But there’s something in that yolk that I don’t care to deal with without some serious masking. I don’t even like deviled eggs.