Boiling eggs

J

Jewelbox

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When I boil an egg, the yolk is always on the one side of the egg.
What is the trick to get the yolk in the centre?
Please, does anyone know? Thanx
 
That is very strange jewel.

I put my eggs in the water that is in a pot and the yolk is always in the center, you must be something amazing for the yolk to be on the other side :p
 
Me thinks its because the eggs lie to the one side.

Try get yourself a egg holder for in the pot, i think you buy them at mr. Price home or something...
 
Thanks Mila, but I don't want to invest in any gadgets, I do it the old fashion way; in a saucepan on the stove.......
 
Killadoob, believe me, I put the egg in the pot with cold water and a pinch of salt, to prevent the contents from leaking out incase the shell cracks, and boil the egg for about 8 minutes.
 
Try storing the eggs tip down . . or on their sides . . . its one of those two. :)

EDIT - my step mother says keep the egg moving - since she's one of the few women I know who can actually cook worth a damn (ie better than me :)) I'd go for her suggestion.
 
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Jewelbox said:
Thanks Mila, but I don't want to invest in any gadgets, I do it the old fashion way; in a saucepan on the stove.......
Click to expand...

Oh but it's cheap bought mine from game for R69. Then they stand up straight and the yolk stay centre.

I love my egg boiler you can even decide how you like your egg done:D

But then again i am Miss Gadget:D
 
Thats a bit strange hey haha i do the same thing :)

Maybe put the egg in when the water is warm or hot. I lay the egg on the side and then 10 minutes later i have a nicely boiled egg with yolk in the middle :).
 
Mila said:
Oh but it's cheap bought mine from game for R69. Then they stand up straight and the yolk stay centre.

I love my egg boiler you can even decide how you like your egg done:D

But then again i am Miss Gadget:D
Click to expand...

OK, if it's that cheap, I must get one and yes I am also a Miss Gadget, that's why I don't want to buy anymore..........thanx!
 
Jewelbox said:
Killadoob, believe me, I put the egg in the pot with cold water and a pinch of salt, to prevent the contents from leaking out incase the shell cracks, and boil the egg for about 8 minutes.
Click to expand...

Get the water hot first before adding the egg - how do you time your boiled eggs properly this way? Just make sure the eggs are at room temperature otherwise they will crack if they come straight from the fridge. The albumen might be cooking too slowly as the water heats up (which actually isn't a bad thing and some chefs recommend doing this) and it's consistency changes as it heats up making the yolk more likely to move. Just a guess though. It might also be the way that you're storing your eggs. How do you store them?
 
Jewelbox said:
Killadoob, believe me, I put the egg in the pot with cold water and a pinch of salt, to prevent the contents from leaking out incase the shell cracks, and boil the egg for about 8 minutes.
Click to expand...

Interesting, I use a few tea spoons of vinegar which yields the same results
 
The next question emanating from all this is: How long do you guys cook the eggs for?

I prefer them hardboiled - I cannot stand runny eggs! So when I cook them, they stay in for approx. 12 mins.
 
blunomore said:
I prefer them hardboiled - I cannot stand runny eggs! So when I cook them, they stay in for approx. 12 mins.
Click to expand...

Do you also put them into cold water and heat? Been reading a lot of instructions to do this, but absolutely no explanation as to why this is necessary. I know scientifically that the egg's proteins contract too much when cooked at a really high temperature for long and makes them rubbery (much like cooking meat on a high temperature for too long), so I suppose people just figured this out by trial and error...
 
For hard-boiled I just put them in boiling water for 5.5mins and let them roll around. Water must cover the top of the eggs. Always get the yolk in the middle.
 
DJK said:
Do you also put them into cold water and heat? Been reading a lot of instructions to do this, but absolutely no explanation as to why this is necessary. I know scientifically that the egg's proteins contract too much when cooked at a really high temperature for long and makes them rubbery (much like cooking meat on a high temperature for too long), so I suppose people just figured this out by trial and error...
Click to expand...

Nope, I let the water boil first and then add the eggs.
 
DJK said:
Get the water hot first before adding the egg - how do you time your boiled eggs properly this way? Just make sure the eggs are at room temperature otherwise they will crack if they come straight from the fridge. The albumen might be cooking too slowly as the water heats up (which actually isn't a bad thing and some chefs recommend doing this) and it's consistency changes as it heats up making the yolk more likely to move. Just a guess though. It might also be the way that you're storing your eggs. How do you store them?
Click to expand...

+1. Wanted to say that having cold water + cold egg from fridge gives you this effect. I usually let the water start boiling before putting the room temperature eggs in. Usually the water immediately stops boiling, I then salt and let it come to a boil again. FYI, the salt raises the water's normal boiling temperature as far as I know.
 
PostmanPot said:
For hard-boiled I just put them in boiling water for 5.5mins and let them roll around. Water must cover the top of the eggs. Always get the yolk in the middle.
Click to expand...

I do the same for hard boiled. I turn off the stove at around 6 minutes of proper boiling and then let them sit until it stops boiling/cools down a bit (not much though)

Always yields proper results.

My cousin's wife (is she blunomore? I don't think so?) boils the eggs until half the water is gone (egg is only half in water) then adds some more water and boils them till the water is almost gone again.

I mean srsly...
 
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