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| ==How to cook an egg==
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| Everyone has their method. It works, but most of it's copied rather than reasoned.
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| An egg solidifies when exposed to over 63 degrees Celsius (145 farenheit).
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| ===Boiled===
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| As in, don't break it, and peel it afterwards.
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| Heat diffuses from outside to inside, so the white will solidify before the yolk.
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| If you want the yolk to be runny, then basically you're done when that edge
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| The time it will need depends on
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| * size
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| : let's say all our eggs are medium, and particularly large or small would remove or add a minute.
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| * starting temperature
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| : let's say room temperature, and that from-the-fridge adds a minute (actually less)
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| Then:
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| * soft-boiled (runny yolk) takes ~3-4 minutes
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| * hard-boiled (solid yolk) takes ~7 minutes (though people are often happy a little earlier)
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| People typically add eggs to already-boiling water.
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| For a good part that gives times more meaning, because otherwise you have to consider ''how fast'' you heated the water.
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| Putting it in cold water is probably more energy-efficient.
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| 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.
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| The gray-green yolk edge comes from cooking an egg very fast, and/or leaving it on longer than necessary.
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| More specifically, it happens when the yolk temperature rises above 70 degrees Celcius.
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| It's harmless, but people don't like the look.
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| See also:
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| * http://newton.ex.ac.uk/teaching/CDHW/egg/
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| ====Peeling====
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| It's common to dump eggs in cold water, roughly until you can handle them.
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| Note that peeling new eggs is always trickier than old eggs.
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| ===Poached===
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| Paching and egg means cooking it outside the shell (poaching = cooking via hot liquid), rather than e.g. boiling it.
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| You probably want that water to be still,
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| or you will get a suspension of lots of small parts of egg in water.
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| There are various ways of doing this.
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| Dump into recently boilded water - and enough of it so that the heat capacity means
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| it won't drop below 63 before it's done
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| Bain marie
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| Note that dumping it into water that is initially but which gets no further heat
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| will quickly stop doing anything, as the temperature drops below
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| The 63-degree egg refers to an egg poached in 63-degree water for up to an hour or so.
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| The motivation seems to be is to have the white and yolk have the same consistency,
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| http://www.esquire.com/food-drink/restaurants/a18290/secret-to-poaching-perfect-egg-15008435/
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| ===Unsorted===
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| http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
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| ==On refrigerating eggs== | | ==On refrigerating eggs== |