PSA: Hard boiled eggs do not have to smell like farts

[Anonymous]

Anonymous wrote:Custardy or jammy yolks? Who are you people?!?

People with good taste! I don't see why everyone is so disgusted by it. Nobody balks at a runny fried egg.



My 10 minute eggs usually come out around that done. Perfect for me is slightly less without any pale yellow. That's what I mean by a custard texture.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Custardy or jammy yolks? Who are you people?!?

People with good taste! I don't see why everyone is so disgusted by it. Nobody balks at a runny fried egg.



My 10 minute eggs usually come out around that done. Perfect for me is slightly less without any pale yellow. That's what I mean by a custard texture.

+1

There's also way more health benefits from a less cooked yolk! I like mine pretty wet and oozy, just like I like my fried eggs. That's why they call it "yolk porn", because when it's runny it's so good 🤤

[Anonymous]

This or nothing:

[Anonymous]

Anonymous wrote:Anyone who goes beyond a 7-minute egg is gross and very likely dips their well-done sub-prime steak in ketchup.

Sorry, I’ll take my advice from Bon Appetit over an anonymous poster who makes strange assumptions.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Custardy or jammy yolks? Who are you people?!?

People with good taste! I don't see why everyone is so disgusted by it. Nobody balks at a runny fried egg.



My 10 minute eggs usually come out around that done. Perfect for me is slightly less without any pale yellow. That's what I mean by a custard texture.

I consider that undercooked, for a hard boiled egg. I like a runny yolk, but only in a sunny side up.

[Anonymous]

Y'all don't poke a hole in each egg? Like, with a thumbtack or paperclip?

[Anonymous]

Come on, folks. Sous vide eggs are the best!

[Anonymous]

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Anonymous wrote:I don't like green or gray yolks, but I CERTAINLY do not like "custardy" yolks. I'd prefer gray to "custardy."

Same method, but let sit for 14 minutes is perfect. Yellow with no gray or green, but perfectly cooked, not "custardy." I also add a dash of white vinegar to the water to make them easier to peel.

Fine with me! I just know that some people, like members of my family, genuinely don’t know that eggs don’t have to have the grey sulphuric ring, not realizing that it happens from overcooking.

Overcooking is gross. Undercooking is grosser. For the perfect egg, 14 minutes.

NP. No way. You're overcooking. That's nasty.

On my stovetop in my home, same method but 14 minutes leads to a perfect yellow center. No green/gray, but no DISGUSTING "custardy" or "jammy." Perfection.

+1. And that's also what my 50+ year old Better Homes and Gardens cookbook says to do.

Your cookbook probably has recipes for such monstrosities as pear cheese salad, sweet-sour tuna, liver loaf, and prune whip, plus dozens of cursed savory gelatins. Not sure why you’d take their word as gospel on making anything edible.

Are you this much of a B in real life or just to internet strangers? Why do you care so much about strangers eggs??

It’s hysterical how she stamps her little foot so hard over other people’s eggs!

[Anonymous]

Perfect easy boiled eggs...even my 8 yr old can boil perfect eggs each time.

https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B09CQF4SWV

[Anonymous]

Anonymous wrote:Come now, everyone has an Intantpot or similar these days. Pressure cooked eggs are always peelable, and perfectly cooked. I use 5-5-5.

This. My eggs never have a green ring. Just make sure the ice bath is ready when you take the eggs out.

[Anonymous]

Anonymous wrote:This or nothing:

https://www.seriouseats.com/perfect-boiled-eggs-recipe

[Anonymous]

Anonymous wrote:

Anonymous wrote:Come now, everyone has an Intantpot or similar these days. Pressure cooked eggs are always peelable, and perfectly cooked. I use 5-5-5.

This. My eggs never have a green ring. Just make sure the ice bath is ready when you take the eggs out.

Absolutely this. Instant Pot 5-5-5 makes perfect eggs.

[Anonymous]

It’s just not necessary to buy special equipment that puts more strain on the environment and takes up more storage space to make something as basic and straightforward as hard-boiled eggs.

[Anonymous]

Anonymous wrote:Anyone who goes beyond a 7-minute egg is gross and very likely dips their well-done sub-prime steak in ketchup.

Wrong. I’m a rare girl - cut off its horns, wipe its ass, and throw it on my plate. No condiments.
I need my yolks cooked, tyvm.

[Anonymous]

Anonymous wrote:It’s just not necessary to buy special equipment that puts more strain on the environment and takes up more storage space to make something as basic and straightforward as hard-boiled eggs.

Lots of things aren’t necessary. Like you posting on this thread. Yet you still did it.