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Not sure if someone else did it, but it's there.I tried "egg" as well.
But it will be sorted, I'm sure
The CookingBites recipe challenge: eggs
- Thread starter Morning Glory
- Start date
- Featured
Here's something to consider about egg recipes, which I've fallen foul of in the past. Consider this AI response on how to make a hard boiled egg:
"To hard boil eggs, place them in a pot, cover with 1-2 inches of cold water, and bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes."
Actually the method here doesn't matter, but think about two people:
Person A: Follows the instructions exactly, gets perfectly hard boiled eggs, praising the recipe.
Person B: Follows the instructions exactly, gets softer eggs with runny yolks and curses the recipe writer for their inability to explain something as simple as boiling an egg.
Why? Should be easy for you to answer. Click the blurry bit below to see if you were right. We're assuming all the eggs are the same size.
Person A is in a country that does not usually refrigerate their eggs e.g. UK, much of Europe, therefore room temperature eggs will come up to cooked temperature faster and the time will be sufficient to boil them.
Person B is in a country that washes and therefore refrigerates their eggs, e.g. USA, Japan, ANZ, therefore cold eggs will take longer to come up to temperature.
People seldom mention the starting temperature of eggs in recipes where this will matter. in fact it's almost universally absent.
"To hard boil eggs, place them in a pot, cover with 1-2 inches of cold water, and bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes."
Actually the method here doesn't matter, but think about two people:
Person A: Follows the instructions exactly, gets perfectly hard boiled eggs, praising the recipe.
Person B: Follows the instructions exactly, gets softer eggs with runny yolks and curses the recipe writer for their inability to explain something as simple as boiling an egg.
Why? Should be easy for you to answer. Click the blurry bit below to see if you were right. We're assuming all the eggs are the same size.
Person A is in a country that does not usually refrigerate their eggs e.g. UK, much of Europe, therefore room temperature eggs will come up to cooked temperature faster and the time will be sufficient to boil them.
Person B is in a country that washes and therefore refrigerates their eggs, e.g. USA, Japan, ANZ, therefore cold eggs will take longer to come up to temperature.
People seldom mention the starting temperature of eggs in recipes where this will matter. in fact it's almost universally absent.
badjak
Forum GOD!
On that matter...
For hard boiled eggs, I put my eggs in a pot, cover with water, bring to a boil then cover pot and switch off gas.
Leave standing for 12 minutes, then run eggs under cold water and that's it.
Now cold eggs take longer to get to the boil, so that doesn't matter anymore.
For hard boiled eggs, I put my eggs in a pot, cover with water, bring to a boil then cover pot and switch off gas.
Leave standing for 12 minutes, then run eggs under cold water and that's it.
Now cold eggs take longer to get to the boil, so that doesn't matter anymore.
So... we can infer from your last sentence that you are a non-egg-refrigerating person (god that's hard to type) then?
badjak
Forum GOD!
It depends.....So... we can infer from your last sentence that you are a non-egg-refrigerating person (god that's hard to type) then?
I normally buy a tray of 30 and I will put some in the fridge in summer and if I have enough space.
It's not necessary though. Eggs here are not washed, but they do last longer at around 5 oC than 45 oC
JAS_OH1
Forum GOD!
I actually know several people who don't refrigerate eggs here in the US because they buy farm fresh. It's not the norm of course. Carry on then.So... we can infer from your last sentence that you are a non-egg-refrigerating person (god that's hard to type) then?