/ck/ - Food & Cooking

[Anonymous No.12612351]

Which one of these do you prefer or think is the superior way?

[Anonymous No.12612365]

Personally, I believe eggs must be cooked thoroughly. This charts dogshit because you never have to cook eggs for 14 minutes. It doesn’t even specify that you bring the water to boil, add eggs, then turn off burner. 10 minutes cooks them completely.

[Anonymous No.12612375]

20 minutes master race
Thats what i call HARD boiled

[Anonymous No.12612377]

>>12612365
I tried steaming the eggs with a little vegetable steamer and in 8 minutes they were noticeably better than just water boiling.
I highly recommend steaming them then ice water.

[Anonymous No.12612379]

You must cook eggs all the way through to kill the bacteria. Enjoy having the runs.

[Anonymous No.12612386]

>>12612351
8
>>12612379
american

[Anonymous No.12612388]

>>12612351
5:30 minutes

[Anonymous No.12612389]

>>12612351
8 is delicious trust me.

[Anonymous No.12612394]

>>12612351
9 mins

[Anonymous No.12612399]

>>12612351
posting superior 230 eggs

[Anonymous No.12612411]

>>12612351
I prefer 6 min after boiling, but fuck boiled eggs. less taste than scrambled, leave residue in pot, and sometimes they crack in heat and turn out absolutely shit while scattering all over the pot. got fucking sick of cleaning my pot from residue and other shit. to say nothing that boiling is slower than making em scrambled.

[Anonymous No.12612469]

i pressure cook my eggs on high for 6 mins and they come out perfectly fudgy. i can do a ton at a time and it's always repeatable.

[Anonymous No.12612475]

>>12612351
5 minutes 30 seconds m8

[Anonymous No.12612478]

>>12612399
Fuck off with this picture

[Anonymous No.12612482]

>>12612351
6, as long as the white is cooked I want soft yolks

[Anonymous No.12612486]

>>12612478
>imagine being triggered by a picture of superbly cooked huevos.
your life is shit pal

[Anonymous No.12612535]

>>12612351


Depends, for egg and soldiers then 4:30 for hard boiled 8 minutes on the chart would be right, then dunked immediately in to ice water.

[Anonymous No.12612541]

6 minutes

[Anonymous No.12612552]

>>12612351
7 minutes

Eggs directly from fridge into boiling water. Then cooled in icy water. Perfect runny yolk every time.

[Anonymous No.12612625]

>>12612486
Imagine posting the same picture every day

[Anonymous No.12612636]

The perfect boiled egg is 4min and 30s. 6min will overcook it.

[Anonymous No.12612682]

>>12612351
cooked whites with gelatinous yolk, not runny but firm and jelly like. Those are the best.

[Anonymous No.12612694]

>>12612379
>the runs
You have never had food poisoning before.
It's not "the runs," it's "you're bedridden for 2-3 whole days with stomach cramps, vomiting, AND the runs"

[Anonymous No.12612702]

In China I saw a very nice way of cooking eggs.

1. boil in the shell
2. cool and deshell
3. DEEP FRY

I think they just did it because it keeps longer

[Anonymous No.12612721]

>>12612351
10 minutes is a maximum, after that I consider them as too dry., although mixing them with mayo mitigates this.

[Anonymous No.12612729]

>>12612379
I live in a first world country though, but thanks there chuckles

[Anonymous No.12612732]

6 minutes is the upper end, the yolk should be just a tad more thick than raw

[Anonymous No.12612755]

>>12612379
You've never had sukiyaki, huh?

[Anonymous No.12612790]

>>12612721
you realize you're just mixing hard boiled eggs with emulsified eggs

[Anonymous No.12612995]

>>12612375
>eating basically raw eggs
Anything below 45 minutes is salmonella tier

[Anonymous No.12613033]

Egg yolks popping is like porn for me. I love how the creamy yolk tastes. Soft boiled eggs are best eggs.

[Anonymous No.12613046]

I go for 14 minutes because I make deviled eggs.

[Anonymous No.12613049]

>>12612351
8 mins - or enough time to ensure that the whites are set, but a runny yoke.
People who like undercooked, slimey egg whites are weird

[Audrey !T.UcHElyn6 No.12613064]

>>12612351
5:30 gang.

Does anyone else make 63° eggs?

[Anonymous No.12613083]

>>12612351
Did you know that American eggs spoil at room temperature?
I'm serious: they all keep their eggs in the fridge.
What went so very wrong? Just what kind of weird diseased eggs are they producing?

[Anonymous No.12613102]

>>12612995
>Not leaving them to boil overnight
It's like you *want* to get sick

[Anonymous No.12613111]

>>12613083
The eggs have to be industrially cleaned since farmers can't be bothered to produce a clean good quality product, nor are their chickens vaccinated. That is why they are white and spoil easily and why a lot of Americans are scared of runny eggs.

[Anonymous No.12613127]

>>12612351
Every man takes his eggs 15+ minutes. Everything else is women-hood.

[Anonymous No.12613143]

>>12612388
this

[Anonymous No.12613157]

>>12613111
No, its because one tiny speck of chicken poop on something other than an egg is a multi million dollar lawsuit.

[Anonymous No.12613172]

>>12612379
Wash the shell, that's where the bacteria is.

[Anonymous No.12613237]

>>12612625
i dont have to imagine

[Anonymous No.12613261]

>>12612351
>6 min

Retarded chard

Soft egg is done in 3 minutes after the water is boiler

[Anonymous No.12613271]

>>12612351
I prefer somewhere between the 6min option and the 8min. I like my whites to be solid and the yolk to be gel-like and translucent. Best eaten with hot sauce.

[Anonymous No.12613432]

>>12612995
>not 4 hours in the oven at 450 degrees

[Anonymous No.12613434]

>>12613271
Based and /tred

[Anonymous No.12613712]

>>12613432
>not boiling the eggs for 7 hours and then leaving them in a 400 degree oven over night before the final 2 hour boil

[Anonymous No.12613739]

>>12612351
All those eggs are overcooked

Bring the water to a boil FIRST otherwise they will be hard to de-shell

Cook them just enough (3.5 - 4 mins) to be able to de shell them without making a mess. I like to steam them. Put them in some water (doesn't need to be ice water) to cool them down just enough to peel, then put them BACK in the hot water for a little to warm them up.

[Anonymous No.12613744]

>>12612351
QUESTION!
the time starts counting as soon as you turn the burner on or when the water starts to boil?

[Anonymous No.12614085]

>>12613744
If you put your eggs in water and then bring to a boil the proteins will cook to the inside of the shell and make them hard to peel

Put your eggs in already boiling water

[Anonymous No.12614423]

>>12614085
Thanks
And then start to count the time in OPs pic?

[Anonymous No.12614437]

>>12612379
Not if you own your chickens and know they're not constantly dying of infections. Factory eggs are only dangerous because the hens live in their own shit for their entire lives and are packed so close together that an infection can spread through thousands of birds in a single day. Eating a cheap store bought egg in the US without cooking it all the way is about as dangerous as eating raw steak.
Good ingredients, good results. I can enjoy a rich golden runny yolk from one of my hens because I know it's perfectly safe.

[Anonymous No.12614477]

>>12612399
Anyone have the screencap of this retard?

[Anonymous No.12614488]

any tips how to not ruin the egg if i wanted the yolk to be like the 6min? everytime i try it, breaks the egg

[Anonymous No.12614639]

>>12614488
Steaming works wonders...

[Anonymous No.12614703]

>>12612379
I live in the UK. We don't even chill our eggs, beyond only a few degrees below room temp. I've eaten raw eggs, both on their own and in cake batter, and I'm partial to having my eggs runny (both yolk and white parts).

Have fun living in a shit country that doesn't give two about disease preventation in chikens.

[Anonymous No.12614751]

According to a famous chef the best ever "boiled" eggs is to put it 30min in a oven.

[Anonymous No.12614759]

>>12614703

You're a pussy. Room temp 1 month old eggs are perfectly fine if you hard boiled them.

[Anonymous No.12614770]

>>12612351
10 min+. Not a fan of gooey eggs.

[Anonymous No.12614787]

If your response was above 5min, you're a Mutt.

[Anonymous No.12615984]

>>12612790
You realize you're mixing a hydrogen particle with an oxygen particle? Wouldn't want to breathe that

[Anonymous No.12616094]

>>12613712
Why don't you deep fry them afterwards? It's almost like you're screaming "I want to get sick mate".

[Anonymous No.12616109]

>>12616094
You guy's are crazy, I launch my eggs on a return trip around the sun. at a cool 400km from the 'surface' anything that might make me ill is annihilated.

[Anonymous No.12616113]

I have some 7 min eggs sitting in marinade right now.

Its for my ramen tomorrow.

[Anonymous No.12616124]

>>12613033
Yes, and to poach eggs correctly you must hard boil them a small bit, as per Julia Child's recipe for the absolute perfect egg.

[Anonymous No.12616135]

>>12613083
You can leave our eggs out for 3 or more days at room temperature. But they have been cleaned of the natural oils or whatever that will make them keep at room temperature for much longer.

[Anonymous No.12616137]

Marinate your eggs in a mix of Dark Soy, Rice Wine and Mirin.

I like to add ginger and a bit of garlic.

[Anonymous No.12616139]

>>12616109
400km are you retarded? either into the core or you'll be getting the runs bro and make sure they're white eggs not those yuropoor brown eggs

[Anonymous No.12616143]

>>12616137
>>12616113

[Anonymous No.12616172]

>>12616124
I agree with her.
Also..

[Anonymous No.12616474]

>>12616139
>Not eating the eggs directly in the core of the Sun so they dont get cold

[Anonymous No.12616946]

>>12614759
The egg is good as long as it doesn't float in water. Pretty damn simple.

[Anonymous No.12616964]

I don’t care as long as the eggs are non GMO.

[Anonymous No.12616969]

My personal preference: 5 minutes. Tastes like soft-boiled but with no hassle of being runny.

[Anonymous No.12617805]

>>12616964
When chickens eat lots of live insects and bits of fresh grass during foraging, the yolks become a dark golden, nearly orange color, and they taste much better. Like an order of magnitude better.
The egg on the left was fed standard high quality feed, like what most backyard chicken keepers use. The one on the right was fed a low protein probably 95% corn feed, and was also overcooked, although it would taste like chalk even if cooked properly.
t. chicken expert.

[Anonymous No.12618061]

>>12614751
25 mins at 325 for me. Depends on the size of the egg though I guess.

[Anonymous No.12618130]

>>12612377
Steamed Eggs?

[Anonymous No.12618162]

>>12612379
You can eat all the raw eggs you want. The stuff that makes you sick is on the shell.

[Anonymous No.12618164]

>>12612351
5:30 minutes is the sweet spot for medium/large eggs

[Anonymous No.12618242]

>>12616964
The egg on the right is literally just overcooked

[Anonymous No.12618281]

>>12612351
6 mins for snack eggs, 4 mins for dippy eggs and soldiers.

[Anonymous No.12618335]

>>12612351
6m and under. Any other time is wrong.

[Anonymous No.12618349]

>>12618162
Chicken autism post incoming:
Since the bloom/cuticle is removed in commercial egg production (in the US, CA, JP ,AU at least), the shell quickly becomes permeable to bacteria. This will eventually happen anyway. Otherwise eggs would never go rotten, but it happens fast on washed eggs.
With washed store eggs you can be sure that the shell has a reasonably low bacteria load, but there is a high chance that the shell has been penetrated significantly by bacterial such as salmonella.
Unwashed store eggs in countries which do not wash eggs (much of the EU) will have a much higher bacteria count on the shell, but are far less likely to have been penetrated by the surface bacteria. The surface may be contaminated with dangerous strains of salmonella, and the contamination can be serious. You should wash these eggs before using them.
If you have your own chickens and you keep them in a clean environment (they'll keep their own nesting boxes clean if they have roosts, good shavings, and lots of space) then the shell bacterial load is usually very low unless there is visible fecal contamination, which is rare. You can keep one of these eggs on the counter for up to six weeks without it going bad.

In closing: Always cook store eggs in the US thoroughly. Always wash store eggs in the EU before using, but you don't need to be as careful with cooking them well done. If you have your own chickens, you're as safe as you keep them healthy. A well kept backyard coop won't even be harboring dangerous strains of salmonella and the like.

[Anonymous No.12618386]

>>12618349
>Unwashed store eggs in countries which do not wash eggs (much of the EU) will have a much higher bacteria count on the shell, but are far less likely to have been penetrated by the surface bacteria. The surface may be contaminated with dangerous strains of salmonella, and the contamination can be serious. You should wash these eggs before using them.
Except euro chickens are vaccinated against diseases like salmonella.

[Anonymous No.12618439]

>>12618386
You think US chickens aren't? Not vaccinating destroys the ability to compete as your mortality rate skyrickets.
The salmonella comes from the environment and vermin, and it gets everywhere in disgusting factory operations, even if the birds are somewhat protected against being infected. Salmonella isn't the only pathogen either, far from it. It's just the one people know about.

[Anonymous No.12618675]

>>12612388
Master race

[Anonymous No.12618696]

>>12618349
ive been eating my eggs with runny yolks for 20 fucking years and have yet to get salmonella in the us. fuck only time i got that was from some shit ass mexican restaurant

[Anonymous No.12618737]

>>12618696
Runny yolk is fine. By the time the yolk is seriously infested the albumen and air sac will have started to produce an odor.
I suppose I made it sound like you have to hard boil and irradiate with cobalt-60 before a US egg is safe, but "cook thoroughly" really just means make sure the white is fully solid and the yolk has become slightly gelatinous around the edges.

[Anonymous No.12618814]

6 minutes for eating on it's own.
10 minutes for egg salad.
12 minutes for deviled eggs

[Anonymous No.12618820]

>>12618349
>Always wash store eggs in the EU before using
lmao what nobody does this. and why would you, washing doesn't help against salmonella, it helps against fucking dirt.

people need to stop being so scared when food regulations are so good that barely anyone gets sick ever.

[Anonymous No.12618958]

>american antibiotic, germs and GMO poison ridden eggs
>all in name of profit at expense of dumb americans
>have to boil it till hard to prevent poisoning


sasuga dumb obese wagecattle.

japanese eggs you can eat raw and they're orange in color full of nutrients and promote long life.

[Anonymous No.12619098]

>>12618820
Washing does remove salmonella from the shell, which can end up in your egg on a bad crack, and gets salmonella on your hand when you're handling it (I say salmonella but it could be any number of things). Washing simply removes a potential cross contamination vector. I recommend it to people who can't think on their own about food safety, not people who have a handle on things and can make their own risk assessments.

[Anonymous No.12619127]

>>12618958
You can get those eggs in the US, just not for $2 a dozen.

[Anonymous No.12619305]

>>12612552
>>12616113
based 7 minute eggs

[Anonymous No.12619327]

>>12613712
I almost want to try it just to see what happens to the poor aborted chick

[Anonymous No.12619334]

>>12612351
I get diarrhea for anything below 8 mins. Which sucks because a little runny is the best.

[Anonymous No.12619353]

>>12612379
>ive never eaten an over easy egg
lol
For me personally ill take 8. I love it when they're still warm on the inside too. But one time i accidentally made a 6, and it was pretty good.

[Anonymous No.12619407]

so i remember hearing/reading a while ago about eggshells where something something vinegar to the boil makes them easier to peel. i welcome autistic chicken man to the convo, but this turned into a troll war.
>does vinegar help with peeling shells? what do you do to get the shell off?

[Anonymous No.12619443]

>>12619407
You have to put them in ice water to make them easy to peel. The fast temp change makes the egg not stick to the inside of the shell

[Anonymous No.12619553]

>>12619407
Ive also heard about boiling them in vinegar. Something about breaking down the protein wall under the shell or something like that. It works regardless even if i dont understand it.

[Anonymous No.12619556]

>>12612351
WHICH IS BEST FOR EGG SALAD CHEFANON??

[Anonymous No.12619653]

>>12612475
BASED

[Anonymous No.12619661]

>>12614703
How can you chill something only a few degrees below roomtemperature?

[Anonymous No.12619771]

>>12619556
well cooked, you want the yolk to be cooked through. Around 7-10 minutes. More is just overkill.

[Anonymous No.12619835]

>>12619771
I need to change very little then, good.

[Anonymous No.12619853]

>>12618349
I've been drinking raw eggs every single day for over a decade with zero issues.

[Anonymous No.12619867]

>>12612351

[Anonymous No.12619881]

>>12618820
>people need to stop being so scared when food regulations are so good
You wouldn't have horse meat being passed as something else if EU (especially UK) regs were that tightly enforced.

[Anonymous No.12619890]

>>12612351
Depends what you're cooking them for obviously. But if we're talking about eating on it's own with bread, then 6 minutes is obviously the correct time.

[Anonymous No.12619924]

>>12616124
>>12616172
I could destroy a whole dozen of these things if I ever got the chance. I love eggs so much.

[Anonymous No.12619931]

>>12619867
Perfect eggs don't have any brown on them.

[Anonymous No.12619952]

>>12619924
>could destroy a whole dozen of these things if I ever got the chance
You realize that eggs are most commonly sold by the dozen, right? And that these take less than 10 minutes to make?

[Anonymous No.12619969]

>>12612351
11 minutes steamed

[Anonymous No.12620065]

>>12619952
Yeah dude. I know how easy it is to obtain - it's the self-permission I lack to do so. I want it so bad, but I gotta watch my weight now. Please don't ever put a plate of them in front of me - I'm so weak!

[Anonymous No.12620085]

>>12619881
horse meat is fucking amazing though

[Anonymous No.12620650]

>>12612351
After stopping the cooking (with cold water) at many different timeframes, I realized the best amount of time was 7 minutes for runny, not soft as fuck eggs (still hot though, because the yolk will coagulate at some point)

[Anonymous No.12620663]

>>12619407
You add vinegar to water when making poached eggs, for boiled eggs it's useless lol

[Anonymous No.12620675]

>>12619407
No fancy trucks needed, as soon as you've peeled a few eggs you should notice there's a clear membrane that sticks the egg to the shell, so you just have to make a small tear in the membrane and it peels easy as fuck.

[Anonymous No.12620966]

>>12619407
Autistic chicken man here. The biggest aid with peeling eggs is their age and the humidity they're stored in. Very fresh eggs are impossible to peel because the inner membrane is very strong and tightly bound to both the shell and albumen. Eggs which are a couple weeks old peel far easier as the membrane will have broken down a little. Storing your eggs in low humidity causes the albumen to shrink away from the membrane as water evaporates through the permeable membrane and shell, and increases the size of the air sac which makes a great starting point for peeling.
I've tried both baking soda and vinegar boiling and neither seem to do anything significant.

[Anonymous No.12622403]

6 min yolk
14 min whites

[Anonymous No.12622415]

about 9mins and no more