>put eggs in saucepan >cover with water by at least 1" >place on stove and bring to a boil >turn off heat, add lid to pot >come back 15 minutes later.. or whenever you feel like it, it doesn't matter
this is the only right answer. everyone else has varying times they can't agree on, and this moron
LUKEWARM WATER
EGGS, IN
HIGH HEAT
WHEN YOU SEE BIGGER BUBBLES, LID ON, HEAT OFF
6 MINUTES
PLACE EGGS IN ICE BATH
DONE
totally over complicated things.. (big bubblesm wtf?)
put in pan, cover with tap water, bring to a boil, turn off heat, cover and wait at least 15 minutes. they can stay in longet without risk of overcooking. you'll never have runny or green, overcooked yolks.
if you want soft-boiled, remove them from the water after 10 minutes instead of 15.
it's literally impossible to overcook eggs this way, whereas it's very easy when you leave the heat on and rely on standing there looking at your watch, or trying to "look for the big bubbles". the heat is off and the water is rapidly cooling.
>boil water >add eggs to boiling water >7 minutes will still have liquid yolk(if you want that for things other than deviled eggs) >8 minutes is perfectly soft set yolk
ended up high boiling for 7 minutes, then rinsing them down in the sink to cool off, idk if the yolks were perfect, they easily popped out, but were kinda dry? very yellow/orange though, mixed in dukes, salt, dijon mustard, regular mustard, and a pinch of honey. topped with paprika, they were gone within 10 minutes at the party i took them to.
had one egg burst in the boil, whats up with that?
Get your eggs out of the fridge beforehand (else they'll break). Bring water to a boil (don't use a pot that's too large, else they'll break) then reduce heat (else they'll break). Give them 9 minutes and put them in cold water. You don't need ice water for anything, that's a myth. You just need to cut off the cooking process to preserve colour (in herbs, veg and eggs too: they turn blue at the edge sometimes).
6 hours
This
Mustard of course
google it moron. making this shit is one of the easiest shit ever
Watch the language
You don't even know why watch and watch are two different words you insincere cretin.
Dijon Mustard or Relish?
8.30min
>t. don't know what deviled eggs are
7 minutes
6 minutes, 66 seconds
>6 minutes, 66 seconds
Hello mental outlaw
>put eggs in saucepan
>cover with water by at least 1"
>place on stove and bring to a boil
>turn off heat, add lid to pot
>come back 15 minutes later.. or whenever you feel like it, it doesn't matter
perfect eggs every time
what a bunch of egglets.
this is the only right answer. everyone else has varying times they can't agree on, and this moron
totally over complicated things.. (big bubblesm wtf?)
put in pan, cover with tap water, bring to a boil, turn off heat, cover and wait at least 15 minutes. they can stay in longet without risk of overcooking. you'll never have runny or green, overcooked yolks.
if you want soft-boiled, remove them from the water after 10 minutes instead of 15.
ENJOY YOUR OVERCOOKED EGGS, I GUESS
it's literally impossible to overcook eggs this way, whereas it's very easy when you leave the heat on and rely on standing there looking at your watch, or trying to "look for the big bubbles". the heat is off and the water is rapidly cooling.
LUKEWARM WATER
EGGS, IN
HIGH HEAT
WHEN YOU SEE BIGGER BUBBLES, LID ON, HEAT OFF
6 MINUTES
PLACE EGGS IN ICE BATH
DONE
12 min
Until they peek, then reduce in the Mt. Dew.
TWU
>boil water
>add eggs to boiling water
>7 minutes will still have liquid yolk(if you want that for things other than deviled eggs)
>8 minutes is perfectly soft set yolk
ended up high boiling for 7 minutes, then rinsing them down in the sink to cool off, idk if the yolks were perfect, they easily popped out, but were kinda dry? very yellow/orange though, mixed in dukes, salt, dijon mustard, regular mustard, and a pinch of honey. topped with paprika, they were gone within 10 minutes at the party i took them to.
had one egg burst in the boil, whats up with that?
It likely burst due to having a small crack in it or it just was a weaker shell than the others.
Get your eggs out of the fridge beforehand (else they'll break). Bring water to a boil (don't use a pot that's too large, else they'll break) then reduce heat (else they'll break). Give them 9 minutes and put them in cold water. You don't need ice water for anything, that's a myth. You just need to cut off the cooking process to preserve colour (in herbs, veg and eggs too: they turn blue at the edge sometimes).