how do I boil an egg to get consistant results. Mine are always different. Too runny too hard.?

Answer 1

wait till it boils and then time it for about 6 min

Answer 2

For consistency you need to make sure that the eggs start from the same temperature every time. Some people suggest taking them out of the fridge for an hour before you cook them. Bring the water up to the boil with the egg(s) already in the water and when it starts to boil freely (don't confuse this with small bubbles of air that appear as the water heats up) start your timing. I like my yolks runny and would allow 3-4 minutes. Drain off the water and quench with cold; this stops any further cooking which would happen if you had to wait a while before you eat the egg!

Answer 3

Q: Why do shells stick to hard-boiled eggs? How can I peel them easily?

A: We've seen a lot of questions recently about hard-boiled eggs. For some, the problem is the shells sticking, others want to know how to prevent that "green halo" from forming around the yolk. Fear not, if you cook your hard-boiled eggs properly the yolks will be a beautiful yellow and the shells will slip right off.

First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.

But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.

The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.

–Food Network Kitchens

Answer 4

I use a lot of hard-boiled eggs to make egg salad for my husband to take to work. For that, I would get the water to a roiling boil, put the eggs in, and boil for about 11 minutes. Then I would drain them and put cold water on them until I can handle them.

If you want soft-boiled eggs, you're looking at a little over half that.

Answer 5

"PERFECT BOILED EGGS
from Emeril Live EM1C66

Ingredients needed:

* 1 dozen large eggs
* Water to cover
* Pinch of salt


Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.

Yield: 12 eggs "

Answer 6

You get a little gadget from Lakeland Limited which looks like an egg. Pop it in your pot, along with the eggs, and the heat affects it so that it changes colour, which changes the scale on the gadget. (don't know what it is called.) Have a look at their website.
I bought a cheaper version at Lidls. It's very useful if you forget to set the timer, get distracted or something.

Answer 7

Ask aneighbour who has 50 years experience of boiling eggs, to boil them for you

Answer 8

bring your eggs to a boil then turn of the fire and let them set for 20 minutes not only is it consistant but you dont have the green around the yolks from over cooking

Answer 9

Add one pinch of salt tothe boiling water while boiling egg for 10 minutes at medium flame.

Answer 10

Yes, use a timer, but do not, I mean, do NOT try to boil an egg in the microwave, it will burst.

For some tips, see the link below.

Answer 11

Make sure it's the same time from when it reaches boiling point. 3mins = runny
5mins = slightly runny
10mins = very hard

Also prick the non-pointy end with a pin (all the way through the shell) to stop the shell breaking.