Eggs: Difference between revisions

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==How to cook an egg==
<!--
Everyone has their method. It works, but most of it's copied rather than reasoned.
I wanted to know :)
An egg solidifies when exposed to over 63 degrees Celsius (145 farenheit).
-->
===Boiled===
<!--
As in, don't break it, and peel it afterwards.
Heat diffuses from outside to inside, so the white will solidify before the yolk.
If you want the yolk to be runny, then basically you're done when that edge
The time it will need depends on
* size
: let's say all our eggs are medium, and particularly large or small would remove or add a minute.
* starting temperature
: let's say room temperature, and that from-the-fridge adds a minute (actually less)
Then:
* soft-boiled (runny yolk) takes ~3-4 minutes
* hard-boiled (solid yolk) takes ~7 minutes (though people are often happy a little earlier)
People typically add eggs to already-boiling water.
For a good part that gives times more meaning, because otherwise you have to consider ''how fast'' you heated the water.
Putting it in cold water is probably more energy-efficient.
As is turning off the heat once it boils and assuming it'll stay above 63 for a while -- this makes the timing a little more complex but you can assume it takes 10 minutes longer.
The gray-green yolk edge comes from cooking an egg very fast, and/or leaving it on longer than necessary.
More specifically, it happens when the yolk temperature rises above 70 degrees Celcius.
It's harmless, but people don't like the look.
See also:
* http://newton.ex.ac.uk/teaching/CDHW/egg/
-->
====Peeling====
<!--
It's common to dump eggs in cold water, roughly until you can handle them.
Note that peeling new eggs is always trickier than old eggs.
-->
===Poaching===
<!--
The 63-degree egg refers to an egg poached in 63-degree water for up to an hour or so.
The motivation seems to be is to have the white and yolk have the same consistency,
http://www.esquire.com/food-drink/restaurants/a18290/secret-to-poaching-perfect-egg-15008435/
-->
===Unsorted===
<!--
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
-->




Line 124: Line 211:
A few recipes, apparently largely those with high fat content,  
A few recipes, apparently largely those with high fat content,  
do unusual things to texture if colder than room temperature.
do unusual things to texture if colder than room temperature.
-->
<!--
==How to cook an egg==
Everyone has their method. It works, but most of it's copied rather than reasoned.
I wanted to know :)
An egg solidifies when exposed to over 63 degrees Celsius (145 farenheit).
-->
===Boiled===
<!--
As in, don't break it, and peel it afterwards.
Heat diffuses from outside to inside, so the white will solidify before the yolk.
If you want the yolk to be runny, then basically you're done when that edge
The time it will need depends on
* size
: let's say all our eggs are medium, and particularly large or small would remove or add a minute.
* starting temperature
: let's say room temperature, and that from-the-fridge adds a minute (actually less)
Then:
* soft-boiled (runny yolk) takes ~3-4 minutes
* hard-boiled (solid yolk) takes ~7 minutes (though people are often happy a little earlier)
People typically add eggs to already-boiling water.
For a good part that gives times more meaning, because otherwise you have to consider ''how fast'' you heated the water.
Putting it in cold water is probably more energy-efficient.
As is turning off the heat once it boils and assuming it'll stay above 63 for a while -- this makes the timing a little more complex but you can assume it takes 10 minutes longer.
The gray-green yolk edge comes from cooking an egg very fast, and/or leaving it on longer than necessary.
More specifically, it happens when the yolk temperature rises above 70 degrees Celcius.
It's harmless, but people don't like the look.
See also:
* http://newton.ex.ac.uk/teaching/CDHW/egg/
-->
====Peeling====
<!--
It's common to dump eggs in cold water, roughly until you can handle them.
Note that peeling new eggs is always trickier than old eggs.
-->
===Poaching===
<!--
The 63-degree egg refers to an egg poached in 63-degree water for up to an hour or so.
The motivation seems to be is to have the white and yolk have the same consistency,
http://www.esquire.com/food-drink/restaurants/a18290/secret-to-poaching-perfect-egg-15008435/
-->
===Unsorted===
<!--
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html




Revision as of 13:39, 12 August 2023




How to cook an egg

Boiled

Peeling

Poaching

Unsorted

On refrigerating eggs

Floating eggs

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