When a liquid is heated, it eventually reaches a temperature at which the vapor pressure is large enough that bubbles form inside the body of the liquid. This temperature is called the boiling point. Once the liquid starts to boil, the temperature remains constant until all of the liquid has been converted to a gas.
The normal boiling point of water is 100 C. But if you try to cook an egg in boiling water while camping in the Rocky Mountains at an elevation of 10,000 feet, you will find that it takes longer for the egg to cook because water boils at only 90 C at this elevation.
Wed 21 Oct, 2009 11:07 am
Fry it in bacon grease.
yeah, I also like shirred eggs on buttered toast, dash of salt and pepper with a splash of tabasco.
Wed 21 Oct, 2009 12:34 pm
Experience only can tell you the precise time to boil the egg with the results you want, but you must start with boiling water; otherwise the time is inprecise. Put the egg in boiling water and the shell will crack. To avoid this put a tiny hole in the large end of the shell with a needle or sharp knife tip. Be careful! The air will escape from the egg in bubbles from the hole rather than cracking the shell.
Wed 21 Oct, 2009 08:03 pm
For the more scientific among us, check out this website:
Here's a preview of the questions it attempts to answer:
Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you to continue reading.
But if you’ve ever wondered whether the size of an egg has any impact on the cooking time you should read on. And if you search the ultimate soft boiled egg we share a common goal!
From a scientific view point, a cooking time of approximately 3-8 minutes to obtain a soft yolk is not very precise. A number of important parameters remain unanswered: What size are the eggs? Are they taken from the fridge or are they room tempered? Are they put into cold or boiling water? And if using cold water " when should the timer be started? When the heat is turned on or when the water boils? And would the size of the pan, the amount of water and the power of the stove top matter?