The best way to boil rggs

https://www.theguardian.com/science/2025/feb/06/scientists-crack-what-they-say-i...

Sorry, I'm not going to try it. I buy hard boiled eggs ar the suprtmarket.

>1 MarthaJeanne: I didn't click on the link because every time I try to follow some "expert's" advice I get a mess. For eggs and for rice. I've given up and now do what works for me. If it's not the best, I'm sorry. It's good enough for me and I'm the one eating it. :P

Apparently you need a pot of water at 100°C (boiling) and another at 30° (quite warm room). You put your eggs in the first pot of 2 minutes. Then move them to the second pot for two minutes. Back and forth 8 times. The eggs are said to have a great texture and deep flavour. Note that it takes more than half an hour. Oh, and the eggs need to weigh 68g or the timing is wrong.

>3 MarthaJeanne: Wow. Way too fussy. I just boil for 10 minutes or less and then let the eggs sit in the pot for a while before draining and cooling them.

If I ever get eggs that weigh exactly 68g, I'll try this process once for curiosity's sake :-D

>1 MarthaJeanne: I am absolutely never going to try that method.

I've had excellent luck with the method I saw Jacques Pepin use on one of his shows: carefully pierce the round end with a push pin, place in boiling water for ten minutes, and then into an ice bath. Perfectly cooked eggs every time.

>6 amanda4242: That's essentially the method Adam Liaw advocates here too. Not that I'm suggesting that Adam is as celebrated as Jacques Pepin, but he is the only TV cook I watch these days.

>3 MarthaJeanne: LOL, reminds me of a description in a Nero Wolfe book about how to scramble eggs. Life is short, and although eggs are very valuable these days, I don't want to spend that much time with them.

I heard the account of a science reporter who tried that, on BBC4's Inside Science earlier this week. She said the result was awful.

People can be very different about what they want in an egg. If my husband makes scrambled eggs, I won't eat them, and vice versa. (He does like my omelettes.) There is such a bog range of rge textures you can get from egg, that it seems a bit weird to label one of them 'best'.

The recipe is for soft-boiled eggs, not hard. Boil an egg for ten minutes, as some above suggest, and it will be hard-boiled.

>11 DuncanHill: The Radio 4 experiment produced eggs evenly hard all the way through.

https://www.theguardian.com/commentisfree/2025/feb/17/boiled-egg-science-home-co...

This author thinks cooking should be fun, not 'perfect'.