Archive for Eggs

Egging On

Posted in Cooking with tags on August 6, 2008 by thepseudoepicurean
Hard Boiled Egg

Hard Boiled Egg

I recently developed a fascination with eggs. Hard-boiled eggs in particular, because it takes a bit of skill to perfect them. The whites firm but not rubbery, and the yolks soft and moist in the centre with a bit of dampness retained, almost threatening to liquefy if you taunted it enough.

I also love a good soft-boiled egg, the kind that kopitiams are famous for, and which I had a number of times for breakfast last week. A good soft-boiled egg is characterized by an almost homogeneously translucent egg-white and a runny yolk. Back home, the egg is served in its shell. We crack it open onto a saucer, drizzle a couple of drops of dark soy and a sprinkling of white pepper, and slurp it up with a loud “Aaaaah!” of satisfaction. Others would also dip hot toasted bread to mop up the deliciousness. As for me, I do both.

I have found that the perfect timing for hard-boiling 63g free-range eggs is 7 minutes after the water starts to boil, and 3-4 minutes for a soft-boiled one. If the eggs were taken from the refrigerator, I’d let them soak in lukewarm water until they have reached room temperature. I also boil the eggs in tepid water as the stark contrast in temperatures if you did otherwise would cause the molecules in the egg-white to seize up, giving you a rubbery end product.

The Jman requested for an egg-mayo sandwich for breakfast tomorrow, and so I jumped at the opportunity to practise my egg-cooking skills. Little risk there, and even if I mucked up, it’d be hard to tell. The mayonnaise is very forgiving if the egg turned out to be far from desirable!

I cooked  it for 8 minutes tonight and while the centre of the yolk was still darker than the bits that were nearer the whites, I’d have preferred it to be a little less done. Ah well, like I said, no dramas there. The trusty homemade mayonnaise will hide my sins.