On a hard boiled egg? yes. HB yolks taste like butter chalk to me. I don’t mind yolks in things, but their individual flavor and texture in HB is lacking to me.
You have boiled it too long then. Hard boiled doesn’t need to be taken literally as boiled until tough and rubbery. I aim for just past “jammy” yolks, the white completely set, the yolk fully cooked but only just. That is done by putting them in boiling water, 9 minutes or a little less, immediately cool by draining them filling the pot with ice.
I’d certinly give that texture is configurable. But there’s something in that yolk that I don’t care to deal with without some serious masking. I don’t even like deviled eggs.
For textbook perfect boiled eggs, place the eggs in a pot of cold water. Bring to a boil then cover the pot and remove it from the heat. Wait 10 minutes since the eggs under cool water and peel immediately.
I used to do that but lowering them into boiling water works a lot better for me, can get ramen eggs, soft, hard boiled, the timing somehow always works out even though they can’t possibly be going in at exactly the same temperature every time. The boil and wait 10 gets them too cooked.
I do also poke a hole in the empty end of the egg, with a pin, and this makes 'em easier to peel.
If the water is boiling it’s 100C. Thanks to convection a pot of water will generally have about the same temperature when heated from the bottom. And thanks to the high specific heat of water it will sit at boiling temperature absorbing the heat necessary to change state. The only thing that can impact the heat of boiling water is pressure (usually altitude)
Are there people who don’t prefer the white??? I love boiled egg whites so much I could just have a bowl of them next to me if I wasn’t so lazy to boil and peel
Many reasons really. health reasons is the first one that comes to mind. Others don’t like the texture, while being fine with the runny yolk using it as a sauce in other situations. The reduced surface area also heightens the flavor of salt, so you end up eating less salt per egg overall
In any case yeah. There are people who prefer the white part as well
Pochwd has high probability you will eat the yolk which has the highest calories of all the egg
Hard boiled you can just take out the solid yolk out and not eat it.
I keep thinking of the old rolling ball on the bottom of mice when I see hardboiled yolk
you are over cooking your eggs if they come out with grey yolks
Man, my mom has been ducking up my eggs
Yeah same, those old rolling balls were delicious.
Why would you do that? Are there people who prefer the white? If so, they need to be my friends, we would be compatible.
On a hard boiled egg? yes. HB yolks taste like butter chalk to me. I don’t mind yolks in things, but their individual flavor and texture in HB is lacking to me.
You have boiled it too long then. Hard boiled doesn’t need to be taken literally as boiled until tough and rubbery. I aim for just past “jammy” yolks, the white completely set, the yolk fully cooked but only just. That is done by putting them in boiling water, 9 minutes or a little less, immediately cool by draining them filling the pot with ice.
I’d certinly give that texture is configurable. But there’s something in that yolk that I don’t care to deal with without some serious masking. I don’t even like deviled eggs.
For textbook perfect boiled eggs, place the eggs in a pot of cold water. Bring to a boil then cover the pot and remove it from the heat. Wait 10 minutes since the eggs under cool water and peel immediately.
I used to do that but lowering them into boiling water works a lot better for me, can get ramen eggs, soft, hard boiled, the timing somehow always works out even though they can’t possibly be going in at exactly the same temperature every time. The boil and wait 10 gets them too cooked.
I do also poke a hole in the empty end of the egg, with a pin, and this makes 'em easier to peel.
If the water is boiling it’s 100C. Thanks to convection a pot of water will generally have about the same temperature when heated from the bottom. And thanks to the high specific heat of water it will sit at boiling temperature absorbing the heat necessary to change state. The only thing that can impact the heat of boiling water is pressure (usually altitude)
Are there people who don’t prefer the white??? I love boiled egg whites so much I could just have a bowl of them next to me if I wasn’t so lazy to boil and peel
Ok, deal, I get the yolks, you get the whites. I’ll even boil and peal to get the yolks!
I am coming over to give you a kiss on the lips rn
Why not on the eggs?
Many reasons really. health reasons is the first one that comes to mind. Others don’t like the texture, while being fine with the runny yolk using it as a sauce in other situations. The reduced surface area also heightens the flavor of salt, so you end up eating less salt per egg overall
In any case yeah. There are people who prefer the white part as well
But they don’t even say to do that lol.