Boil your egg?

https://www.theguardian.com/science/202 ... oil-an-egg

Comments forthcoming for sure!

I've always cooked my eggs that way.

FFS, this is about breakfast? It would take half the day to drink enough coffee to manage that method!

I'm with Jeff!
We're more likely to fry or scramble for breakfast, but occasionally she does soft boiled.
For recipes Betsy usually does the 5'10" egg from Momofuko.
Or we do 145F sous vide
https://www.seriouseats.com/sous-vide-1 ... about-eggs
With small eggs straight from coop in France I like the 3 minute boiled.

I'm not 'shirr' I like that method - seems overly fancy. I have a 2 egg omelet every day for breakfast with cheddar, fresh basil, sliced scallions and sliced fried lap chong (a locally made Chinese sausage). Done and ready by the time the water boils for my morning press pot of coffee.

All that fuss for an egg, good grief. I put my eggs in cold water, bring them to a boil with the lid on, turn off the heat, and let them cook as desired. Every egg is different due to size, so a little practice is necessary. I put into ice water for 5 minutes, before peeling. Works for me. I have steamed eggs in a steamer basket, which also works well.

I've hard boiled thousands of eggs in a pressure cooker. Always so easy to peel, even if they're new.

I'm with Jeff!
For recipes Betsy usually does the 5'10" egg from Momofuko.

That's a BIG egg, Dale

[Jenise]

FFS, this is about breakfast? It would take half the day to drink enough coffee to manage that method!

FFS? New one to me--oh wait, just got it. LOL!

I made a batch of Momofuko eggs a few days ago. Used a small pan to fit 6 eggs, brought water to a boil, placed room-temperature eggs in water, stirred a bit, put on the lid, and cooked on low for 6 min, 30 sec, removed to the ice water bath for 5 min, then peeled. Perfect.