for me, it's 9:00

for me, it's 9:00

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  1. 1 month ago
    Anonymous

    6 or 6:30. Also three raw eggs blended with a cup of whole milk and a big spoon of peanut butter makes a great protein shake.

    • 1 month ago
      Anonymous

      7:30

      is it normal for me to have the most earth-shattering, jaw-dropping sulfuric farts and diarrhea when i eat raw egg yolks? i love dippy eggs and raw yolks in general but every time i eat them i'm fricked. i wonder if it's an egg allergy? but if it was an egg allergy wouldn't i still be allergic to eating cooked eggs? hmm. anyways 8:00 AM looks perfect to me. not too hot, not too cold. all you need is a light jacket

      OP here I would go lower but I'm afraid of getting sick

      • 1 month ago
        Anonymous

        Lower would get you in cum consistency territory, yuck !

        • 1 month ago
          Anonymous

          H-hot...

          • 1 month ago
            Anonymous

            Sorry not sorry, no homo, still 7:30 for me.

      • 1 month ago
        Anonymous

        >Chalky yolks

        >Salmonella
        How did my grandma find Culinaly

    • 1 month ago
      Anonymous

      Let's not eat raw eggs for fricks sake.

      • 1 month ago
        Anonymous

        Why not? If you're afraid of salmonella, use quail eggs

        • 1 month ago
          Anonymous

          I'm unfamiliar, are quail immune or less susceptible to salmonella somehow?

      • 1 month ago
        Anonymous

        I think the point of that was that he's drinking them instead anon

      • 1 month ago
        Anonymous

        >The British Lion scheme has been responsible for a drastic reduction to the presence of salmonella in UK eggs and the Food Standards Agency has recently confirmed that they are approved to be consumed runny, or even raw, by vulnerable groups.

      • 1 month ago
        Anonymous

        you won't get sick if you do a clean crack. bacteria only lives on the outside of the shell

      • 1 month ago
        Anonymous

        Eggs are actually sterile, anon. Only the outer shell is a risk.

      • 1 month ago
        Anonymous

        The heat of the rice cooks the egg, calm down.

      • 1 month ago
        Anonymous

        >America is a first world country

      • 1 month ago
        Anonymous

        why do you like to waste nutrients?

      • 1 month ago
        Anonymous

        thank god i have a functioning immune system.
        the more you eat them raw, the better it becomes at dealing with it.

    • 1 month ago
      Anonymous

      Why would you consume completely raw eggs? You're missing out on nutrients by not cooking them, plus its fricking gross

      • 1 month ago
        Anonymous

        >You're missing out on nutrients by not cooking them
        common misconception

  2. 1 month ago
    Anonymous

    7:30

  3. 1 month ago
    Anonymous

    is it normal for me to have the most earth-shattering, jaw-dropping sulfuric farts and diarrhea when i eat raw egg yolks? i love dippy eggs and raw yolks in general but every time i eat them i'm fricked. i wonder if it's an egg allergy? but if it was an egg allergy wouldn't i still be allergic to eating cooked eggs? hmm. anyways 8:00 AM looks perfect to me. not too hot, not too cold. all you need is a light jacket

  4. 1 month ago
    Anonymous

    Do you time it when the water comes to a boil and you put the egg in, or do you drop it in, start the stovetop, and then time it?

    • 1 month ago
      Anonymous

      i am also curious

    • 1 month ago
      Anonymous

      you use modern fricking technology and steam the eggs. they only go on when it’s hot

    • 1 month ago
      Anonymous

      https://i.imgur.com/ae4ApIS.jpg

      i am also curious

      eggs sit

      water sits until boiled

      put eggs in when the water is ready then turn on the timer

      t. just did 6 like 10 mins ago

    • 1 month ago
      Anonymous

      https://i.imgur.com/ae4ApIS.jpg

      i am also curious

      the water should be just simmering when you drop the eggs in gently with a spoon and start the timer. Helps a ton with he peeling, shells slide right off.

    • 1 month ago
      Anonymous

      https://i.imgur.com/ae4ApIS.jpg

      i am also curious

      This looks like it's based on an egg placed in water and set to boil. If the water is already boiling, three minutes will usually take it up to what you see around 4 minutes. That's going to depend on a lot of factors though. if you've got a big pot and are boiling eggs for several people it'll take longer to heat than a small pot with a thin base to boil just one egg.
      Also, the age of the egg seems to contribute as well. If it's been sitting around for a while it may take longer, I think. I've had several eggs in the same pot come out at different doneness.

      • 1 month ago
        Anonymous

        >Also, the age of the egg seems to contribute as well.
        no it doesn't

        your entire post irritates me it's the definition of dunning kruger frick you you're a moron

    • 1 month ago
      Anonymous

      Boil. You put the eggs when the water is boiling and start the timer.

    • 1 month ago
      Anonymous

      The two things Culinaly always seems to get wrong is cooking rice on the stove and boiling eggs. 90% of the people here can do both of those things, and will say they have a method that delivers “perfect” results “every time”. But their “perfect” method may not translate to your kitchen and your equipment.

      I know it seems unintuitive, but everyone saying to add the eggs to the water after it’s boiling is wrong. You want to put your eggs in a pot that has as little extra space around the eggs as possible if you’re only doing a single layer, cover them with water to around an inch above the top of the eggs (you can do as many layers as you want), put them over high heat, and only start the timer AFTER the water has started boiling. That’s how you will consistently get the results in the OP image. You do have to drain the water when the time is up, and run the eggs under cold water to stop the cooking. But that’s how you boil eggs. There’s also nothing beyond 10 minutes. That’s the standard for hard boiled. It’s one of those weird coincidences of the universe where a certain number corresponds to something random like hard boiled eggs.

      If you’ve ever bought a Cobb salad, an egg salad sandwich, or basically anything with hard boiled eggs from a restaurant, I guarantee you that’s how they were cooked.

      • 1 month ago
        Anonymous

        I always cook my eggs like

        Boil. You put the eggs when the water is boiling and start the timer.

        and always get the same result.

      • 1 month ago
        Anonymous

        funny cause the op image is from a method that says your method is dogshit https://www.youtube.com/watch?v=hb0Elaa6gxY

      • 1 month ago
        Anonymous

        I started following the pepin methods for rice and eggs and now it comes out perfect every time.
        >rice
        usual 1 cup of rice per 2 cup water
        set to high heat until water starts to boil
        turn down to minimum (eg if 9 is highest heat to get water boiling quickly, turn down to a 2)
        leave 12 minutes
        fork it, serve.

        • 1 month ago
          Anonymous

          What the frick kind of rice has a 2:1 ratio and only takes 12 minutes to cook? Did Pepin come up with some new technique I've never heard of?

          • 1 month ago
            Anonymous

            A rice cooker, Pepin didn't do shit. And he's my step-father.

            • 1 month ago
              Anonymous

              >he's my step-father
              That's interesting. I took a French cuisine course from his son-in-law. He refused to answer any questions about Pepin, but went into way too much detail about making consommé for his wife when she was pregnant.

          • 1 month ago
            Anonymous

            I make it with Jasmine or regular white rice.
            What the frick kind of rice are you using that it's NOT a 2 water 1 rice ratio? I know brown rice is 3 water to 1 rice, but 2 to 1 is the normal ratio for white.
            I dunno about the time though. 12 minutes (plus getting it up to boiling) has always been enough for me.

            • 1 month ago
              Anonymous

              >What the frick kind of rice are you using that it's NOT a 2 water 1 rice ratio? I know brown rice is 3 water to 1 rice, but 2 to 1 is the normal ratio for white
              I've always thought of "normal" white rice as 2:1 with a 20 minute cook time. But there's lots of different kinds of rice. Both Jasmine and Basmati use less water. However, I don't know any rice that only takes 12 minutes to cook unless you're using a pressure cooker.

      • 1 month ago
        Anonymous

        eggs should be placed in already boiling water, it makes them easier to peel. it also makes cooking time more consistent because various factors affect how quickly the water comes to a boil. sorry anon

    • 1 month ago
      Anonymous

      I put the eggs in the air fryer

  5. 1 month ago
    Anonymous

    7:30 for me. Gooey, not solid, not runny.

  6. 1 month ago
    Anonymous

    >put eggs in pot
    >tap water enough to just cover the eggs
    >place on stove
    >as soon as it reaches a good boil turn off stove
    >set a 12 min timer
    >when timer ends pour out the hot water and put eggs into cold water
    Perfectly cooked and relatively easy to peel. Minimum wasted energy making my already sweltering hot house hotter

    • 1 month ago
      Anonymous

      This is a perfect example of what I was talking about here

      The two things Culinaly always seems to get wrong is cooking rice on the stove and boiling eggs. 90% of the people here can do both of those things, and will say they have a method that delivers “perfect” results “every time”. But their “perfect” method may not translate to your kitchen and your equipment.

      I know it seems unintuitive, but everyone saying to add the eggs to the water after it’s boiling is wrong. You want to put your eggs in a pot that has as little extra space around the eggs as possible if you’re only doing a single layer, cover them with water to around an inch above the top of the eggs (you can do as many layers as you want), put them over high heat, and only start the timer AFTER the water has started boiling. That’s how you will consistently get the results in the OP image. You do have to drain the water when the time is up, and run the eggs under cold water to stop the cooking. But that’s how you boil eggs. There’s also nothing beyond 10 minutes. That’s the standard for hard boiled. It’s one of those weird coincidences of the universe where a certain number corresponds to something random like hard boiled eggs.

      If you’ve ever bought a Cobb salad, an egg salad sandwich, or basically anything with hard boiled eggs from a restaurant, I guarantee you that’s how they were cooked.

      with people thinking they have a “perfect method.” I don’t doubt it works for him, but there are too many variables to make it work in all circumstances.

      funny cause the op image is from a method that says your method is dogshit https://www.youtube.com/watch?v=hb0Elaa6gxY

      I’m not watching clickbait YouTube garbage. If anything’s funny, it’s the fact that the 10 minute egg in the OP is more cooked than the 10 minute and 30 second egg. I’m giving real world, industry advice. I know people like you think you can cook better than professionals after watching a few YouTube tutorials, because you think every restaurant is just microwaving bags of premade Sysco slop, but that’s just poverty and ignorance.

      Also, don’t listen to anyone trying to tell you a certain method will guarantee boiled eggs that are easy to peel. There’s a dozen different factors that contribute to whether or not an egg is going to be easy to peel that are out of your control and take place long before you start cooking. If there was a foolproof method it would be common knowledge at this point. That’s just Occam's Razor.

      • 1 month ago
        Anonymous

        lmao didn't read kys homosexual

        • 1 month ago
          Anonymous

          Everyone knows you read that entire post and had nothing to say to defend yourself. “I was only pretending to be moronic” doesn’t work in every circumstance; sometimes it’s either you being moronic or you being moronic, with no third option.

          • 1 month ago
            Anonymous

            >everyone is as weak as me

      • 1 month ago
        Anonymous

        tl;dr

      • 1 month ago
        Anonymous

        Admit that you were wrong. You are a shitty cook who can't even hard boil an egg.

      • 1 month ago
        Anonymous

        >there are too many variables to make it work in all circumstances
        Says he while telling us to let the egg sit in cold water for an undetermined amount of minutes, slowly cooking at different rates for different stoves until the water reaches the perfect boiling stage (good luck guessing when that is).

  7. 1 month ago
    Anonymous

    8:00

  8. 1 month ago
    Anonymous

    if i'm eating them raw, 9:30 or 10:00

    if it's going into ramen though, give me a 6:30

  9. 1 month ago
    Anonymous

    12:00 for bin
    8:00 perfect for as is consumption
    6:00 for ramen
    1:30 for with rice and seasame oil, soy sauce

  10. 1 month ago
    Anonymous

    >cook mine for 7:00
    >they turn out like 8:30 or 9:00
    why???
    they're room temp, i put them in when the water's boiling, time them, then drain and replace the hot water with cold water, and they still end up overcooked. why??? do i need to turn down the heat, or just less time?

    • 1 month ago
      Anonymous

      thermodynamics

  11. 1 month ago
    Anonymous

    6:30, I only want the whites cooked. Gimme that yolk sauce.
    But easier to just separate the eggs and fry the whites.

  12. 1 month ago
    Anonymous

    it's impossible to get consistent results with boiled eggs when you live at high altitude.

  13. 1 month ago
    Anonymous

    my favorite yolk is 8:30 but I find the white is still soft enough that it's more trouble than it's worth to peel.

  14. 1 month ago
    Anonymous

    I will accept anything between 5-7:30 on this scale.

    But realistically, I start the eggs in cold water and then set the timer to 4:30 after boiling. Followed by an ice bath, and that's the consistency I like.

  15. 1 month ago
    Anonymous

    0:00 - 9:00

  16. 1 month ago
    Anonymous

    I prefer to steam my eggs. However the heat shock of introducing cold eggs into steam tends to crack one or two during, creating a mess. So I have to immerse them in hot tap water, gradually warm them up, before putting them into the steam. This also changes the timing somewhat because now these luke warm eggs have a head start before going into the pot.

  17. 1 month ago
    Anonymous

    3:00 a la coque

  18. 1 month ago
    Anonymous

    7:30 if eating hot, fresh after cooking.
    All the way to 12:00 for cold, pre-cooked, on sandwiches etc.

  19. 1 month ago
    Anonymous

    I read that as a 9 o-clock position and was about to call you insane for thinking that matters. But yeah, 9 minutes is good.

  20. 1 month ago
    Anonymous

    for me it's 00:30

  21. 1 month ago
    Anonymous

    Any of the top row is fine with me. 7:30 for ramen.

  22. 1 month ago
    Anonymous

    Are those times AM or PM?

    • 1 month ago
      Anonymous

      You mean before the water comes to a boil or after?

    • 1 month ago
      Anonymous

      This sure does feel like a "post what time it is right now" thread

      6:30

      6:00

      8:15

      Of course it's a stealth e-celeb garbage thread, which are always low effort, low quality cancer.

  23. 1 month ago
    Anonymous

    I love eggs, but I always choke on their skins, so I don't eat them all that often. Any tips for getting them soft?

  24. 1 month ago
    Anonymous

    6:30

  25. 1 month ago
    Anonymous

    6:00

  26. 1 month ago
    Anonymous

    8:15

  27. 1 month ago
    Anonymous

    Who the frick has a hardboiled egg at noon?

    • 1 month ago
      Anonymous

      Hard boiled is probably the one way to prepare an egg that isn't tied to any specific meal or time of day.

  28. 1 month ago
    Anonymous

    6:30 and 7 look lush
    idk what happened to 6:00 but 5:30 looks good too
    yolkchalkers should be removed from the population

  29. 1 month ago
    Anonymous

    9.30 to 10.00 but I always cook them closer to 11 0r 12 because everybody else I know hates hard boiled eggs unless they're over cooked.

    • 1 month ago
      Anonymous

      They probably hate them because they only ever eat them overcooked.

  30. 1 month ago
    Anonymous

    9:00-9.30mins for me, sliced in half with some salt and horseradish.

  31. 1 month ago
    Anonymous

    Why would the time of day change how eggs are cooked?

    • 1 month ago
      Anonymous

      xD

  32. 1 month ago
    Anonymous

    >anything but 0:00

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