8 years ago
Hard boil it (say, 5min or more) and then leave them to cool slowly.
8 years ago
5min is hard boiled? I am not touching an egg thats had under 8 minutes (I am sure this can start a discussion like the infamous "which way should toiletpaperrolls be put up") and those do not really turn brown, so id say you ned to go for 10-12min or more (thats my uppr limit, im picky)
I should have said, that's starting from cold water, then 5min boil.Personally, I prefer around 4 min, starting in hot water.
It may be a matter of eggsize - as cattrampoline mentioned. But my 8-9min is also starting in boiling water.
Yeah. I use eggs from the fridge and put them in boiling water. Wait until the water starts a rolling boil again, then six mins for soft boiled. There must be 100 ways to do this.
8-10 mins for me too. And the end of the roll should be on the outside.
I agree on the end of the roll being on the outside, with two exceptions: when you have cats or kids
outside? Don't you all mean top loading or bottom loading? Just wondering...
Top loading of course.
Yes, that is likely a memory/language barrier - im still glad that despite al the barriers we can still agree to use the toiletpaper though :)
It depends on how large the eggs are. Extra-large from the grocery store takes 12 minutes to hard-cook. Tiny eggs from pet banty hens take 7-8 min. I would guess that quail eggs take even less time, but we didn't eat those. Ours would always lay them around the chicken yard instead of in the coop so you were never sure if they were fresh enough to eat or if they had been hidden for a week (summer temps-eww).
I have no experience with having own chickens, so im talking about your average sized grocery-store kind, not really large.
When an egg is over-boiled, the yolk can change color (this is due to the iron and sulfur compounds in the egg). So if you want this to happen you need to boil the egg longer than you normally would a hard-boiled egg. Usually, after boiling eggs, (to avoid discoloration) one would chill their eggs under cold water for a few minutes, but again, if you want the discoloration, skip the cold water step for your desired result.Once your egg is cool enough to handle you can peel it to see if you got what your looking for. Adjust the time as needed on the next egg if you need more or less of an effect.
You could also experiment by adding another iron source to the water and see whether or not that changes the result, or boil an egg in a cast iron pot. Just don't add sulfur.
Just eat it - It will turn brown in about 24 hours!Seriously hard boil - 8 mins min 10 to make sure and then allow to stand in the hot water until cool. It will be various shades of green to black.
Mine sometimes turn green. that's from them getting too hot and reacting with the sulfur. Cooling them down gets rid of it. But I don't know about brown.