Sunday, April 8, 2012


i've never been that fond of eggs, i'll pretty much only eat them well scrambled. as a kid i loved to color and hide them, but would then see them disappear into my dads lunch. after reading tamar adler's an everlasting meal, her reverence for the egg piqued my interest in trying them again, and now seemed like the perfect time. her method of cooking eggs produces a silky soft boiled egg that has no resemblance to the rubbery eggs i've eaten. next weekend i'll try a poached egg. happy egg day!



2 comments:

Anonymous said...

I let three eggs sit out to come to room temperature, put them in cool tap water and brought to the first sign of a boil. Then, as instructed, the eggs set for four minutes. Fished from the pan with a slotted spoon, dunked in ice water, the time came to peel.

The whites had not even completely turned white. The entire egg spilled, semi-clear whites and raw yolk into the bowl.

Adler's four-minute instruction seemed too good to be true. I make soft and hard boiled eggs in a similar fashion: start with room temperature eggs in cold water, boil water, remove from heat, set uncovered to cook eggs, seven minutes for a soft egg, ten minutes for yolk just set, 13-14 minutes for a firm, not grainy yolk.

Do you think Adler's four minute soak is a typo? Should it read fourteen minutes? (She describes the perfect boiled egg as having "a firm white and a yolk that's just cooked enough to hold together when the egg's cut in two."

Perhaps her definition of "first bubble" differs from mine. Perhaps the size of her pot of water differs (More heat energy?)

I'll stick with my tried and true - I've always had delicious eggs. I had to warn my brother, to whom I gave a copy of the book, that, at least in this detail, he should trust me, not Tamar.

Estate said...

That's interesting you had such different results. I've made them three times now and they were firm but still slightly undercooked in comparison to how i've cooked them before. One thing I did differently is to take them straight from the refrigerator to the pan of water. Could altitude make a difference? I'd say keep up what your doing your method works for you and that's what matters. Thanks for your comment!