little duck! Posted April 19, 2014 Report Share Posted April 19, 2014 I put them straight in to boiling water but I always put a splash of vinegar in the water too, this stops them cracking. this happens if the eggs have been stored in the fridge! Link to comment Share on other sites More sharing options...
PiRSqwared Posted April 21, 2014 Report Share Posted April 21, 2014 Once the eggs are done, make a nice cup of tea with the water and throw the eggs away...you don't want to eat them...they come out of a chicken's a**e! Link to comment Share on other sites More sharing options...
rubblequeen Posted April 21, 2014 Report Share Posted April 21, 2014 I always have mine super hard boiled because without fail I forget them and it's only when I hear really strange sounds from the galley that I remember they are on the stove. Never failed yet. Try doing them in the micro wave, great fun my brother put two in the first explode all over the inside but at least he ended up with one. This also exploded when he tapped it with a spoon, funniest thing his face coated in egg, took him ages to get it out of his beard. So beware of hard boiled eggs H&S issues. Link to comment Share on other sites More sharing options...
Peter-Bullfinch Posted April 21, 2014 Report Share Posted April 21, 2014 On the farm we had tea in a billy can and we put a couple of (cleanish) eggs in the can with the hot tea. We had the tea usually cold a bit later when we had a break but we did have a couple of hard boiled eggs afterwards. In Lancashire these mid morning or mid afternoonsnacks were called 'baggin' Link to comment Share on other sites More sharing options...
Ex- Member Posted April 21, 2014 Report Share Posted April 21, 2014 Or Goose eggs. Aren't goose eggs brilliant, I had my first taste of them a couple of weeks ago, what a lovely tasting egg with what seems much more yolk than white. £3.00 for 2 though they'll have to be a fortnightly treat if the farm shop is still selling them. Link to comment Share on other sites More sharing options...
Bettie Boo Posted April 21, 2014 Report Share Posted April 21, 2014 (edited) Now its not as easy as most people make out to boil an egg eggsactly to your liking, usually they turn out too hard or too runny. So these times start from when you lower your egg into boiling hot water. 3 mins=small egg. 3.1/2 mins=medium egg. 4 mins=large egg. 10 mins= swans egg. 25 mins 27.1/2 secs= Ostrich egg. 3/4 min= sparrow egg. Get yer soldiers on parade and at the ready. Is this for brown or white eggs? ETA - forgot the smiley Edited April 21, 2014 by Bettie Boo Link to comment Share on other sites More sharing options...
bizzard Posted April 21, 2014 Author Report Share Posted April 21, 2014 Is this for brown or white eggs? ETA - forgot the smiley Just ordinary hens eggs. Link to comment Share on other sites More sharing options...
The Pipe Posted April 21, 2014 Report Share Posted April 21, 2014 No they are for ''just right''. Cuckoo's time their egg boiling with a good quality genuine Swiss cuckoo clock. Cuckoo clocks come fron Germany not Switzerland. Everybody knows that. Link to comment Share on other sites More sharing options...
bizzard Posted April 21, 2014 Author Report Share Posted April 21, 2014 Cuckoo clocks come fron Germany not Switzerland. Everybody knows that. Probably via Austria and everyone knows that Cuckoos come from Africa anyway. Link to comment Share on other sites More sharing options...
Tinhare Posted May 3, 2014 Report Share Posted May 3, 2014 Now its not as easy as most people make out to boil an egg eggsactly to your liking, usually they turn out too hard or too runny. So these times start from when you lower your egg into boiling hot water. 3 mins=small egg. 3.1/2 mins=medium egg. 4 mins=large egg. 10 mins= swans egg. 25 mins 27.1/2 secs= Ostrich egg. 3/4 min= sparrow egg. Get yer soldiers on parade and at the ready. We keep our eggs in the fridge so they last longer (we don't eat them often). How much longer do we need to add to the cooking time? Link to comment Share on other sites More sharing options...
bigste Posted May 3, 2014 Report Share Posted May 3, 2014 (edited) Medium Eggs from fridge to cold water. Time it from first boiling to 4 minutes. Hold under cold tap for 10 seconds. Always works for me to give an egg on the turn i.e. just short of hard. If you don't quench them in cold they will be almost hard by the time you eat them. As you also start in cold water they never crack in the pan. Edited May 3, 2014 by bigste Link to comment Share on other sites More sharing options...
Tinhare Posted May 3, 2014 Report Share Posted May 3, 2014 Medium Eggs from fridge to cold water. Time it from first boiling to 4 minutes. Hold under cold tap for 10 seconds. Always works for me to give an egg on the turn i.e. just short of hard. If you don't quench them in cold they will be almost hard by the time you eat them. As you also start in cold water they never crack in the pan. More eggsellent advice. Link to comment Share on other sites More sharing options...
Naughty Cal Posted May 3, 2014 Report Share Posted May 3, 2014 Managed to make perfect soft boiled duck eggs this morning. Glad I did as it would have been a shame to ruin such lovely free range eggs straight from the farm! Link to comment Share on other sites More sharing options...
MtB Posted May 3, 2014 Report Share Posted May 3, 2014 Managed to make perfect soft boiled duck eggs this morning. Glad I did as it would have been a shame to ruin such lovely free range eggs straight from the farm! You made them? Is there no end to your talent? MtB Link to comment Share on other sites More sharing options...
Clifford Posted May 9, 2014 Report Share Posted May 9, 2014 Pressure. Going to two atmospheres (I mean one above the normal one, so just 1 bar on a gauge) raises boiling point to 120c. I've got a plastic pressure cooker that goes in a microwave. Works well, but I dont think itgoes that high! But the slightly elevated temperature AND slightly elevated pressure makes a significant difference. Makes nice moist new potatoes really quickly. Link to comment Share on other sites More sharing options...
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