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Please reply the moment ur eyes read this

  1. Mar 15, 2008 #1
    how long do eggs [hen's eggs] take to boil? I'm boiling 4 eggs.. fully immersed in water and on high gas.. and since i've already started it.. i need to know how much time will it take to get hard boiled.

    please reply as quick as u can.. i'll be refreshing this page now :D
     
  2. jcsd
  3. Mar 15, 2008 #2
    Longer.

    You can't burn them that I know of, so keep them for over 5 minutes and you'll be set.
     
  4. Mar 15, 2008 #3
    thanks for the quick reply... i'm currently 7 minutes in.. think i'll take a look...
     
  5. Mar 15, 2008 #4
    My eyes can't read! *cries*
     
  6. Mar 15, 2008 #5
    :rofl:

    greatest
    thread
    ever


    anyway. sorry to inform you, but, from the getgo, you're doing it ALL (that's right: italicized, capitalized, emboldened, and underlined) wrong .

    Proper way to make hard boiled eggs people:

    1) boil water
    2) turn off all heat
    3) drop egg in with a spoon as to not crack it
    3b) (if room is not warm) cover with lid
    4) go watch tv
    5) return when water is tepid
    6) enjoy your first real hard boiled egg. it should not actually be hard like a rock!, it should be nice and soft.


    for more tips on eggs (the only thing, other than my famous mystery what-did-I-find-in-the-fridge chili, that I can cook properly), and the various ways to make them properly, I am here to help.

    yes. some of you may know your physics and your maths and you biologies etc etc etc., but I know what truly matters: eggs.
     
    Last edited: Mar 15, 2008
  7. Mar 15, 2008 #6
    O no no no no no no... you poor man.
     
  8. Mar 15, 2008 #7
    lol.. :D

    lol 2 u 2 :D :D

    neways.. i'm boiling eggs on this stupid heater.. water didn't come to boil in the first 7 minutes.. i took them off just now.. but they are too hot for me to peel. I'll report the post-peel status soon.

    EDIT: everything went of nice.. and for the first time i'm having real hard-boiled eggs. Earlier, everytime i used to break the shell.. yellow liquid would ooze out of the boiled albumen... but this time it was perfect.. thanks to everybody :D
     
    Last edited: Mar 15, 2008
  9. Mar 15, 2008 #8

    russ_watters

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    Staff: Mentor

    The flame height has no effect on how long it takes to boil an egg. Water boils at 100C, no matter how much fire you put under it.
     
  10. Mar 15, 2008 #9
    Soft-boiled eggs are much better.
     
  11. Mar 15, 2008 #10
    Yeah, but if you can't make hard-boiled eggs, you shouldn't attempt soft-boiled ones. There's a real art to those.

    You want the yolk to be liquid, but the egg white to be solid. That takes a lot of skill and experience.
     
  12. Mar 15, 2008 #11
    Yes, since my grandmother passed away, I haven't eaten properly cooked ones.
     
  13. Mar 15, 2008 #12
    seriously?? that's what i end up making all the time. The only skill in that is the peeling part. The shell is so stuck to the albumen.. it's a real pain to peel it off properly...
     
  14. Mar 15, 2008 #13
    Try peeling off your eggs under lukewarm water, it's much easier.
     
  15. Mar 15, 2008 #14
    Depending on the intensity of the flame (surrounding the supposed pot your cooking them with)

    LOL

    Einstienear
     
  16. Mar 15, 2008 #15
    If PF adds and eggs sciences subforum, I'll gladly donate my time as an eggs sciences advisor.

    With the right tutoring, Rohanprabhu, I can help you through soft boiled eggs, fried eggs with the soft boil yellow thing to dip bread into... someday I might even be able to coach you through poached egg theory, though it is a field in which only very few achieve moving past the theory and truly mastering.
     
    Last edited: Mar 15, 2008
  17. Mar 15, 2008 #16
    I participated in the construction of one of the early linear egg accelerators, the Yolkotron. But it was highly eggsperimental.
     
  18. Mar 15, 2008 #17
    :rofl: you are a privileged man! I can only imagine what it must have been like during the early days when we were just first discovering about yolk displacement and super bacon-strip theory, frying-pan curvature... back when everything was new and everything was possible.
     
  19. Mar 15, 2008 #18
    Ah, those were heady days. I was working with some very fertile scientific minds. The things we did... you should see my photo albumin from back then. But that was ova and finished decades ago.
     
  20. Mar 15, 2008 #19
    u never know what threads can go to on PF...
     
  21. Mar 15, 2008 #20
    Right, great thread, amazing eggspressions, It may eggtually qualify for a GD classic.
     
    Last edited: Mar 15, 2008
  22. Mar 15, 2008 #21

    Danger

    User Avatar
    Gold Member

    Sure it does. More gas means more heat, which boils the water faster. The trick is to keep the inner dark blue cone of the flame within the area of the receptacle. That's the hottest part.
    The absolute perfect egg is made thusly: (This is based upon 3 large eggs, which is all that my little pot will hold.)
    Add salt to the eggs.
    Run the tap until the water coming out is as hot as possible.
    Fill pot with hot water until the eggs are covered by a cm or so of water.
    Put burner on as high as it takes to put the inner blue cone just inside the perimeter of the pot bottom. On my stove that was full throttle.
    When the water starts to boil, back the flame down the the lowest level to maintain a simmer, put a lid on the pot, and start countdown.
    Precisely 7 1/2 minutes later, remove from stove and quench the eggs with cold tap water.

    Now that I'm living with W, we have an electric stove. I hate those things. Now I just nuke my eggs for 1 minute (2 eggs; she has me on a diet). They come out just about the same.

    edit: I just realized that I missed one hell of a lot of this thread between the time that I started posting and the time that I sent my drunk niece packing so that I could finish.
     
    Last edited: Mar 15, 2008
  23. Mar 15, 2008 #22
    If you put salt in your water the shell peels off much easier. Don't know why but it does work. If you place the eggs in the pan before you add water the risk of breaking is much smaller. Here is the method I use for cooking eggs. From the American Egg Board:
    "[URL [Broken] Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is 1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.
    # Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set the timer for 15 minutes for Large-sized eggs (or for 12 minutes for Medium-sized eggs or for 18 minutes for Extra Large-sized eggs).
    # Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into the refrigerator if you're going to use them later or peel them if you're going to use them right away. Be sure to use all the cooked eggs up before a week is over.
    # Gently tap a cooled egg on the countertop or table until it has cracks in it. Roll the egg between your hands until the cracks turn into small crackles all over the egg.
    # Use your fingers to start peeling off the shell at the large end of the egg. If you need to, you can hold the egg under running cold water or dip it in a bowl of water to make peeling easier. Throw out the pieces of eggshell when the egg is all peeled. You can eat the egg or use it in a recipe when it's peeled[/QUOTE][/URL]
     
    Last edited by a moderator: May 3, 2017
  24. Mar 15, 2008 #23

    Moonbear

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    Staff Emeritus
    Science Advisor
    Gold Member

    The instructions larkspur posted are what my mom always did. Works great if you just care about cooked eggs and aren't worried about that ugly green ring around the yolk (it's just aesthetic as far as I can tell, but if you're serving the eggs to other people, it's not very nice looking).

    I prefer putting them in cold water (since the eggs are cold from the fridge) with salt added, bring it to a rapid boil over high heat, keep boiling for about 7 min, then take off the heat, put the pan in the sink, and run cold water into it to stop the cooking (and if I'm hungry to eat them soon, which I usually am if I'm craving a hard boiled egg, I will add ice to the water to finish chilling them rapidly). They'll be cooked through, but none of that green layer.

    It's amazing how many ways there are to boil an egg! :rofl:
     
  25. Mar 15, 2008 #24
    I was always told 11 minutes EXACTLY. The eggs will still cook when you take them out of the pot while they cool to room temperature. If you live in a high altitude it will take longer.
     
  26. Mar 15, 2008 #25

    russ_watters

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    Staff: Mentor

    I didn't say you couldn't boil water faster, I said you couldn't boil an egg faster. Ie:
    But the OP still had the stove going full throttle while the eggs were in the pot.
     
    Last edited: Mar 15, 2008
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