The CookingBites recipe challenge: eggs

badjak said:
I tried "egg" as well.
But it will be sorted, I'm sure :highfive:
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Not sure if someone else did it, but it's there.

Screenshot_20260412_205710_Chrome.jpg
 
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.
 
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.
 
badjak said:
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.
Click to expand...

So... we can infer from your last sentence that you are a non-egg-refrigerating person (god that's hard to type) then? :)
 
vernplum said:
So... we can infer from your last sentence that you are a non-egg-refrigerating person (god that's hard to type) then? :)
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It depends.....
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 :angelic:
 
Right! First entry from me. One of my favourite recipes: Eggs with Tomato Kut, adapted from Madhur Jaffrey's recipe in "A Taste of India".
I once made this using quail eggs, before I knew Morning Glory 's super trick for peeling them - took me about 3 hours to peel 6 dozen.
Egg and tomato Kuut 4.jpg
 
kaneohegirlinaz said:
What I do with Eggs (just a method, not a recipe, nor an entry) :

View attachment 143624

Ya know when you need an Egg Wash for the top of, say Pie, but you only need a bit.
I never seem to be able to use up all of that one Egg for an Egg Wash!

💡

View attachment 143625

Once I've whisked up that Egg, I'll pour off what I don't think that I'll need into a hot fry pan with some melted butter, and there's breakfast for Moi tomorrow.
I'll just add more butter and shredded cheese, give it a nuke and place it on a piece of buttered toast.
NO WASTE!
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I do that, but divide it up as a treat for the pugs!
 
vernplum said:
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.
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Or size. Or the heat source.

Our induction burner has a choice of 3 wattages. The highest brings up a boil super fast. The lowest takes a while. The regular burner on the stove takes about the same amount of time as the middle wattage of the induction. The power burner on the stove is slightly faster than the high wattage on the induction burner.

Serious Eats conducted experiments via sous vide on time, temperature, etc., for boiled eggs. Who knows, there may be one on stove top for all I know. It was interesting how the same temperature, but different times could make such a difference in white and yolk cooking.
 
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medtran49 said:
Or size. Or the heat source.

Our induction burner has a choice of 3 wattages. The highest brings up a boil super fast. The lowest takes a while. The regular burner on the stove takes about the same amount of time as the middle wattage of the induction. The power burner on the stove is slightly faster than the high wattage on the induction burner.

Serious Eats conducted experiments via sous vide on time, temperature, etc., for boiled eggs. Who knows, there may be one on stove top for all I know. It was interesting how the same temperature, but different times could make such a difference in white and yolk cooking.
Click to expand...

I mentioned that we were assuming same egg sizes, but you bring up an excellent point on heat sources.

Anyway these days I use one of these gizmos. You stick it in the water with the egg and it changes colour from the edge towards the middle to tell you when your doneness has been reached.

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