into boiling water:6 minutes for the perfect soft boiled- the white'll be set but not rubbery and the yolk'll be mostly liquid with a thin layer of hard yolk around the outside.
TRUST me.
(TRUST me.
Captain Wow currently being a cunt in Infamous,
Fri 23 Jan 2009, 14:07,
archived)
6 mins?these had 3 and were hardboiled...
well plus change of distraction and toast buttering. but by that point the heat was off.
(well plus change of distraction and toast buttering. but by that point the heat was off.
arrangedletters,
Fri 23 Jan 2009, 14:08,
archived)
How old were the eggs?Had they just been in the fridge?
I'm going on non refridgerated eggs here. Always works for me.
(I'm going on non refridgerated eggs here. Always works for me.
Captain Wow currently being a cunt in Infamous,
Fri 23 Jan 2009, 14:09,
archived)
would the eggs being colder make it last longer.and the eggs are out of date in two days.. hence why I'm oin an egg binge currently. :D
( arrangedletters,
Fri 23 Jan 2009, 14:13,
archived)
It'd make it cook slower.I can't remember which way freshness take the time. Hmm. I wish I had Leiths with me (my cooking bible).
( Captain Wow currently being a cunt in Infamous,
Fri 23 Jan 2009, 14:15,
archived)
I would have thought that them being cold wouldslow the cooking.
Of course, it depends how hot the water they are cooked in is too :)
(Of course, it depends how hot the water they are cooked in is too :)
Redsushi! Whoop! Whoop! Yes, that one!,
Fri 23 Jan 2009, 14:16,
archived)