Which end of a boiled egg do you knock the cap off and why?

Question

Hen egg since you asked!
Brown since you didn't ask.
soft boiled since you will ask.

Answer 1

I used to knock the end off the pointy end as the larger end fitted into the eggcup better. I say used, as I've become allergic to eggs, which is a shame as I now haven't got anything that I can dip my bread soldiers or chips into.

Answer 2

Usually for soft boiled eggs, its the thinner pointed end that is cut off as the fatter end fits into the egg cup. After taking the top off, it ready for dipping toasted finger strips of bread.

Answer 3

The pointy end, because if you do it the other end you reach the yolk almost instantly. You want to get the white out of the way first because it's the yucky bit!

Answer 4

apparently there is a medievil law which prohibits the small end to be broken first.
I personally take the big end off anyway as it sits easier out of the egg cup.

Answer 5

The big end would make more sense as you get more yoke space to dip in to, but I do the top which means I always get a nice bit of white as a little treat first, as theres always more white at the top.

Answer 6

The pointy end, cos that's how it fits in the egg cup.

Answer 7

The pointed end. Because the yolk is mainly in the fat
rounded end and most folk like the yolk intact.

Answer 8

The pointy end -- the rounded bottom end sits in an egg cup (if you use them).

Answer 9

i break open the more pointy end, it just seems logical to do that, it feels safer in the egg cup that way!

Answer 10

the narrow end becuase you will make it unbalanced if you do it any other way.