Why can't I boil an egg? Why? Why? Why?

[EvilTwins]

I am not a bad cook. I can happily cook up quite fancy meals, and my baked goods are always very well received. Why is it, then, that boiling an egg foxes me so completely? I like soft boiled eggs- can anyone supply me with a foolproof method? I've been watching Heston At Home and have tried his method (eggs in pan of cold water, bring to boil, remove from heat, cover, leave for 6 mins) twice - first time they were overdone- pretty much hard boiled, second time they were completely underdone- whites still translucent round a lukewarm yolk (yuk)

How do you boil eggs? Please help me! I keep my eggs in the fridge, btw- not sure how relevant that is.

Try mine:

Boil a pan of water to bubbling hot then turn the heat down.
Get a very fresh egg straight from the fridge and gently lower it into the water. Raise the heat gently until it start to fizz slightly again.
Time 3 mins from fizzing for very soft (yolk and bit of white), 4 mins for medium soft (only the yolk soft), 5 mins for slightly soft (centre of yolk only)

Note if you have an old egg it will crack when you put it into the water.

This method is copyright ToffeePenny :)

Don't keep the eggs in the fridge, or if you do, bring them to room temperature before boiling so they don't crack. Add a tsp of salt to the water to seal them up if they do crack. Slip the egg gently into boiling water, reduce the heat so it doesn't rattle around the pan and cook for 3 minutes. Crack the top as soon as it comes out to stop it continuing to cook in the shell.

DS2 loves soft-boiled eggs so I do this a lot and it always works.

Put the egg in a pan of cold water and bring to the boil. Boil for three minutes from the time at which boiling point is reached. V large eggs may need an extra 30 seconds.

Produces cooked white with warm but runny yolk

For hardboiled eggs start by placing the egg in cold water, bring it to the boil and cook for about six minutes. For softboiled egg start with boiling water, lower in the fridge-cold egg and cook for 4 minutes. Either way, invest in an 'egg pick' and pierce the flat end of the egg to reduce the risk of cracking.

For soft boil eggs you want 4 minutes max if v big eggs - otherwise aim for 3 mins. Put in cold water, bring to boil, turn off and remove from heat. You dont want to listen to Heston on timing - the Heston potatoes DH did at Xmas were a disaster thanks to Heston's crazy timings (boil them for 20 minutes before drowing in olive oil anyone???)

I think the trick is to time the 3 minutes from the second the water comes to the boil. It will also depend on the size of the egg. A very large egg might take slightly longer.

I start by placing (medium size) eggs in cold water as I keep my eggs in the fridge. Then bring to the boil uncovered and set the timer once the rolling boil starts. Works every time. If you are boiling more than one you will need to be quick getting them out of the pan and topped as they will keep cooking in the shell.

If you open the egg and it's slightly underdone place the egg still in the eggcup back in the water and cover with a lid for a minute or so. The steam will help it set.

If over done scoop out and mush with butter. Yum. Not great for the auld diet though;-)

happy boiling.

A very large egg

if you take them from the fridge, they will be more or less cold, and take longer. I like to put them in a mug of warm water first to come to body heat.

BTW the "put it in cold water and bring to the boil" will vary depending on the power of your ring, and the pan size, and how much water is in it, so what works for you may be quite different for someone else.

I have an excellent method. Take egg from fridge put in pan. Half fill pan with cold water and put lid on (egg is only half covered in water). Bring to boil. When it boils, put toast in toaster. When toast pops up, instantly take egg out, then toast, make soldiers. Egg will be soft boiled to perfection

I have an excellent method. Take egg from fridge put in pan. Half fill pan with cold water and put lid on (egg is only half covered in water). Bring to boil. When it boils, put toast in toaster. When toast pops up, instantly take egg out, then toast, make soldiers. Egg will be soft boiled to perfection

Get an egg timer from Poundland. The egg shaped one that you put in the water along with your eggs. Mine never fails me.

I agree lafille works every time!

I put the eggs (cold from the fridge) into a pot of (very little) cold water. turn on hobb, egg timer on 10 min, turn down heat to lowest setting just before boiling. after cooking rinse under cold water.
no cracking and lovely soft eggs, with runny yolk but cooked white.

eggs from fridge, lower gently into vigorously boiling water, do this slowly and they won't crack, allow five minutes, white will be solid and the yolk will be gorgeously runny

Medium egg from the fridge, into cold water, bring to boil and boil for 90 seconds. Give it 20 sec more for large egg.

I don't know how it is possible to put the egg in a cold water and keep it boiling for 3 minutes and not end up with a hardboiled egg

But it is 3 minutes if you put it into a boiling water.

Ok, I have just boiled two eggs purely to check I'm not mad thinking 90 seconds (if put into cold water) is sufficient.

Two medium eggs (says 53/63g on the packet), into cold water in a small pan, bring to boil covered. As soon as starts to boil, take cover off and boil for 90 seconds. Put pan under running cold water for less than a minute.

Eggs are perfect: white all set, no wobbly or gooey stuff, yolk thick yet creamy.

If I have left them for further 90 sec they would be almost hardboiled.

cats my eggs would be solid if I boiled them for 5 mins!

Get one of these

www.amazon.co.uk/Ashley-Colour-Changing-Perfect-Boiled/dp/B00478GF5A/ref=sr_1_2?ie=UTF8&qid=1327581810&sr=8-2

Just scramble the feckers.