Everytime I cook a boiled egg the shell cracks within a couple of seconds of putting it in the hot water?? End up with a poached egg!! Anyone know why or can give me a few tips to avoid this happening?
No Sparkler you wouldn't honestly - I have loads of kitchen gadgety type things lurking in at the back of my cupboards, but the egg boiler is just brilliant. Measure out the right amount of water, pour in, switch on and then leave it until it buzzes - what could be easier!!!!!! (and I don't have shares in the company!)
Even though I say it myself, the one thing I can do is boiled eggs.
Don't bother with pins, or anything, and fine whether you keep them in the fridge or not and I never have cracked shells.
Place egg into pan and cover with cold water.
Turn on gas (moderate to high flame).
Wait until water is at a rolling boil, then start timing.
For small egg, just over 2 minutes should be fine
Medium egg = 2 mins 10 seconds; Large egg = 2 mins 15 seconds. Remove from water and consume with soldiers. Lovely.
(And that will probably be my one useful contribution to any food thread .)