That egg is fucked
those dark green spots on the yolk are ferrous sulfide. they happen because the sulfur in the white and the iron in the yolk denatures when the eggs are cooked far too long. it’s safe to eat but the texture of that yolk is gonna be ruined and the white is gonna be rubbery
chalky ass yolk
Thanks for beating me to it so I didn’t have to say it.
The eggs in my elementary school were also overcooked to shit. I used to think that I hated boiled eggs, until I finally had one that was perfectly medium-boiled the first time I went to a ramen shop.
Came here to say the same shit, that egg is fucked.
Take the egg from the fridge to let it come up a few degrees in temp while you boil some water, put the eggs in the fucking boiling water.
Keep it in there for 6,8,10 or 12 minutes depending on how well cooked or runny you like the yolk, take the eggs out and put it into cold water, I usually just pour out the hot water and replace it with cold water.
There you fucking go, perfectly cooked eggs, every damn time.
5 minutes gives a cooked white and runny yolk, 6 is soft, 8 is hard boiled. 10+ is WTF IS THIS AN OSTRICH EGG?
You need to learn your stove ultimately. Any recipe that says “cook eggs for x minutes for perfect eggs every time” is full of shit because there will be variance
Exceptions: if you cook them in constantly boiling water which is obviously 212F the whole time. This is a nightmare though and will often crack your eggs before they finish. So most normal people turn the heat down a bit once eggs are added, thus variance. Alternative sous vide, which does make repeatable eggs, but sous vide eggs tend to have realllllly loose whites. That’s fine for some things but if I want a proper boiled egg, like for ramen, it sucks. You can blanch them for like 30-60 seconds to set the whites but if I’m going to boil a pot of water anyway I might as well just make eggs the normal way
My egg prep: boil water, add 6 cold eggs, turn heat to 5, time 6 minutes for runny yolk, 6:45ish for gelled ramen egg yolk, 8m for fully set. Once timer is done immediately put into ice bath and let sit in ice bath for at least 15 minutes or so (will be hard to peel if you don’t let cool fully)
I have a shitty cheap electric cooktop though. When I was at my parents house I used their gas stove which puts out serious heat with the same method. Even cutting the time by 1m they were overcooked. You have to adjust to your surface
I cook my eggs in steam.
I put half an inch of water into a small pot, bring it to a rolling boil, add the eggs and put the lid back on. Works every time, on any stove.I haven’t experimented with steam but I’ve heard it works great. How long do you cook them? I would love to make rice cooker eggs
5 minutes cause I like a runny yolk.
8 would be just hard boiled.
so if you try and sous vide to get the yolks just so, then the whites are usually undercooked? seems like alternative would be using a lot of water to act as enough of a heat sink to get repeatable simmering temp but that wastes a lot of energy
It’s more that they require different temps to get to the ideal textures. The water isn’t losing heat (well it is, but not so much that the circulator can’t keep it heated)
Egg whites don’t set until 160-165F, but eggs yolks set around 150f (while still being very soft)
If you cook at 150f for 45-60m you’ll get excellent yolks and the white will be somewhat set but still very liquidy (see https://www.seriouseats.com/thmb/Qo2lF7uFHXngvuyIZj3iqc3CAIA=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2013__10__20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-05-7c5031c49294495c941815cdf657142b.jpg
This can be mitigated by boiling the egg to set the white but again you can just get an egg with a yolk like this by boiling it so why drag out a goofy nerd cooking setup when you’re just going to end up boiling it anyway. Also much faster
However, at 165 the whites will set but the yolk will harden considerably. Still a lot better than what’s pictured above of course: https://www.seriouseats.com/thmb/nL7xypKeJmmTCZfQukUlDuMBnw8=/750x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2013__10__20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-03-e29b43cd9a7a44b9902d459b0ad0b1c4.jpg
The latter can obviously be preferable depending on application and is fine but I would prefer the former (with properly set white) for something like ramen, personally
In my experience, at 10 minutes you still have some darker spots on the yolk, maybe because I use less water and the eggs cool the water down
When I used to eat eggs, this is how I liked them.
itds me. im eating half of every egg
can you please leave me one whole egg? thank you
Best I can do is one half of two eggs
deal
Every time I get half an egg I feel annoyed that they are so stingy as to only give me half. Especially when you get the worse half, that has only a small part of the yolk in it.
Give me both halves!
Can I Offer You a Nice Half an Egg In This Trying Time?
One egg. Sharing two strangers.
More double team action on pornhub.com
What does this person think when they eat a hamburger?
Just me and my buddies sharing a cow, who would have imagined it!
I suddenly feel a sense of oneness with the universe
You ate the other half yourself when you ordered the same dish 3 months ago
That’s an old ass-egg!
(Note: link is to classic xkcd comic, not an ass-eg, whatever that might be 😄)
Given what very little I know of cloacas and eggs, I’d say most eggs (or at least chicken eggs that we typically eat) are ass-eggs
Yeah Junferno’s videos are great.
When is he going to upload again though?
I hope soon, he hasn’t uploaded since last year
Now if you’re using powdered egg or melange in your cooking, you are sharing particles of the same egg with thousands of strangers!
/tweak Did they save it for later? … Two strangers Sharing an egg Across time
Ah, Sigrid.
Can confirm. I had Morioka Reimen yesterday (cold noodles of Korean origin popular in northeastern Japan) and it was probably a family member that got the other half, but maybe some other customer inadvertently shared an egg with that white guy visiting for year-end family time
It’s me, Dio!
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