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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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5810799 No.5810799 [Reply] [Original]

HOW THE FUCK DO I GET AN EGG LIKE THIS

>> No.5810803

>>5810799
That's just a soft boiled egg on its side, dude.

>> No.5810810

Sous vide or poaching

>> No.5810811

>>5810803
but temp/time etc
I want it runny as fuck like that but still cooked white

>> No.5810814

Basically an Poached Egg.

>Boil water but not bubbling
>Add 1 TBS of White Vinegar
>Use spatula and twirl water thats inside
>Crack open egg and drop in the middle
>Cook 3 minutes
>???
>Profit!

>> No.5810817

>>5810811
>put eggs in water
>set burner to medium-high
>once rolling boil, turn off and cover
>take off at 5 minutes as opposed to 10 (hard boil)

wa la!

>> No.5810819

>>5810811

Really depends on your stove. But good runny egg for me is to get the water to boil, cut it off, put the eggs in and let it sit for 5 - 6 minutes.

>> No.5810825
File: 43 KB, 500x375, 1411215637730.jpg [View same] [iqdb] [saucenao] [google]
5810825

>>5810810
poaching at least wouldn't leave that kind of texture on the outside

also technically isn't boiling an egg already cooking it sous-vide?

anyways in reality just bring your water to a boil, then drop the egg in it for somewhere between 6 and 8 minutes

experiment/practice.

>> No.5810826

>>5810814
It's soft-boiled tho.

You can tell by the egg shape. :v

>> No.5810834

>>5810826
Personally, I think a poached egg is easier than making a soft boiled egg.

>> No.5810840

>>5810834
that may or may not be the case, but either way it's irrelevant because the question was "how do I get an egg like this?"

>> No.5810855

>>5810834
Well making a soft-boiled egg is really a being and forget proccess. Just have a timer going for your desired consistency.

Poached eggs aren't difficult, but there are more things that can go wrong.

>> No.5810856

>>5810817
so keep it boiling? I can never get a straight answer out of /ck/ whether to keep eggs boiling or turn them off

>> No.5810880

>>5810856

> once rolling boil, turn off and cover
> TURN OFF AND COVER

How fucking retarded are you? Also 2 others have already posted the same fucking thing

>> No.5810912

>>5810817
>wa la
voila.

>> No.5810917

>>5810856
>turn off and cover
>so keep it boiling?

Jesus Christ! I mean, you can't be all that bright since you don't even know how to cook an egg, but really?

>> No.5810926

>>5810799
This looks hard to do. I consider myself a top-tier chef but eggs are difficult

>> No.5810934
File: 42 KB, 402x640, 329894567.jpg [View same] [iqdb] [saucenao] [google]
5810934

>>5810912
No dude we have a new meme its called wa-la and its new and awsome and its the hero we deserve.

>> No.5810944

>>5810926
That's called self-delusion.

>> No.5810955
File: 2 KB, 94x124, 1402154858065.jpg [View same] [iqdb] [saucenao] [google]
5810955

>>5810934
m-my waifu is no longer a qt?

>> No.5810957
File: 15 KB, 320x180, 5_320x180.jpg [View same] [iqdb] [saucenao] [google]
5810957

>>5810934
she looked better with blond hair

>> No.5810963

>>5810957
Oh my godwhatusthatineedsaucenao

>> No.5810968

>>5810799
bring 1 inch of water in a heavy bottomed pot to boil, place your eggs in the pot, cover and cook for 6:30, take off heat and run cold water in the pot for 1m

>> No.5810969

OP here just got home gonna make these will post pics

>> No.5810971

>>5810955
>3DPD
>waifu
Don't use words if you don't know what the mean

>> No.5810985

>>5810971
>>>/lgbt/

>> No.5810986

You need to "sous vide" the egg
Basically get water temperature to 60 degrees celsius or something and keep the egg in the water x amount of time.
You won't get solid white with yolk that runny by boiling and you don't get the shape by poaching.

>> No.5810992

>>5810985
>>>/reddit/

>> No.5811013
File: 2.74 MB, 1280x720, 1411223676630.webm [View same] [iqdb] [saucenao] [google]
5811013

Genjutsu.

>> No.5811022

theres like 5 egg threads on /ck/ right now

>> No.5811029

>>5810992
newfag

>> No.5811031

>>5811029
Nice buzzword, did you learn that from knowyourmeme.com?

>> No.5811035
File: 51 KB, 640x640, 10371453_588234757940874_1614457767596028395_n.jpg [View same] [iqdb] [saucenao] [google]
5811035

>>5810957
Please for the love of god I need to know what that photo is about.

>> No.5811037

>>5811031
I got it by watching you. Okay, dad?

>> No.5811042

>>5810880
Don't blame him. You said 5 as opposed to 10 with a hard boil. With a hard boil you keep boiling fuck nut. Explain your shit better.

>> No.5811044

>>5810963
>>5811035
There's something called Google reverse image search, you goddamn fucking morons.

>> No.5811045
File: 74 KB, 597x598, 1411234756418.jpg [View same] [iqdb] [saucenao] [google]
5811045

>>5810799
practice

>> No.5811048

>>5811013
nigga dat's kawaii

>> No.5811049

>>5811022
yeah we need to start some more ramen, alton brown, mac and cheese, gordon ramsay, and chipotle threads ASAP

>> No.5811050
File: 74 KB, 350x567, aaaa.jpg [View same] [iqdb] [saucenao] [google]
5811050

>>5810963

It's that crossfit chick

>> No.5811057

>>5811049
Don't forget about vegan threads and "what can I do with x ingredient?" threads

>> No.5811058

>>5811044
Ya that just led me to a ton of hijacking .
That's for the great advice.

>> No.5811062

>>5811057
"I only have $500 a week for food. What are some cheap recipes?"

>> No.5811072

>>5811062
"Going off to college and don't know how to cook. Wat do?"
"A girl is coming over for dinner. What can I cook to impress her?"
And that one fucker that keeps posting twiggy pictures talking about the 5:2 diet.

>> No.5811073

>>5811058

Sorry you use MSIE6 on Windows XP RTM

>> No.5811075

>>5810986
>sous vide

Is your first name Nathan? It's a fucking EGG. God fucking dammit, you guys are more pretentious than the craft beer crowd.

>> No.5811099
File: 1.72 MB, 3264x2448, image.jpg [View same] [iqdb] [saucenao] [google]
5811099

I guess I failed
Ehh, probably just make an over easy egg next time but at least it's filling and tasty still

>> No.5811100

hey listen here. bring water to boil.
put the eggs in boiling water, let it boil.
cook them for 4 minutes 30 seconds.
eat.
i do this for the last 10 years and they are perfect

>> No.5811103

>>5811073
No I'm on my note2 Mr smartypants

>> No.5811104

>>5811099
YOU HAD ONE JOB

>> No.5811110

>>5811075
That's why I used the quotation marks you asinine piece of shit
It's not really sous vide but it's just using the idea of cooking it in a low temp for longer time to get the desired effect.

>> No.5811119

>>5811099
oh, and peeling the first egg was a disaster as you can see
fucking membrane sticking and shit

>> No.5811122

>>5810856
Keep it boiling but i would suggest maybe 4 minutes instead of 5

>> No.5811145
File: 31 KB, 500x390, tumblr_mnmldxgsZX1ro7f22o1_500.jpg [View same] [iqdb] [saucenao] [google]
5811145

op by prayer and luck. just the way I like mine. you can dip fries(chips) or toast in that, finish with a nice cupa.I would not hurt one, and kfc is ok but..come pay my lelectric bill. we will talkpic related

>> No.5811146
File: 16 KB, 199x300, image.jpg [View same] [iqdb] [saucenao] [google]
5811146

Poach egg yoke separate from the white than fry the white in a pan separately. Yoke and white are done however you want without sacrificing ones perfection for the other.

>> No.5811151

>>5811110

The 'desired effect' is a soft boiled egg. Hobby cooks and house wives in the civilized world have been doing these for CENTURIES, possibly MILLENIA, just by cooking it, you retarded pile of dumb.

>> No.5811164

>>5811146
Holy shit, I cannot eat yolk for some reason, it tastes good but I could never stomach it but I wish that picture was real and in front of me right now.

>> No.5811184

>>5811146
OH YEAH

WA LA

>> No.5811208

>>5811151
>soft boiled egg
It's obviously not when the white is clearly cooked all solid you dense fuck you don't get that by soft boiling you dingdong
Fuck if you bothered to find the source instead of trying to feel superior on anonymous imageboard dedicated to mongolian stop motion you would know this already.

>> No.5811276
File: 214 KB, 404x411, 1401126876913.png [View same] [iqdb] [saucenao] [google]
5811276

>>5810799
Eat that shit all the time. Water already boiled, leave the eggs for 3:30 minutes keeping the heat on and you'll have them like that. We called "huevos a la copa" and it is fucking great.
Also, if you put the eggs in the water and boil them together shit is tough, wouldn't recommend doing this >>5810817

>> No.5811279

>>5811145
yeah, i know, rosster not a chicken... i shoveled shit from chicken barns only thing worse is hanging tobacco or throughing hay.I like chickens welll neutral. they would eat uou with out thought. and doubtful care about your comefort I LIKE animals. and drop the 84 orwellian bullshit peta 150k per year, like save the whales and the closest those 'tards come to a animal is sorry I dont kwow some shit is not true or exceptional. 20 years ago a cow and forlk lift, cue the sad music. don't anthologize. teddy bears are nice, but a real one will eat you alive. FO

>> No.5811288

>>5811146

there's a recipe in the leon cook book that involves separating the white out and beating it and turning it into a fluffy nest for the yolk

looks gimmicky as fuck but still great

>> No.5811290

>>5811208

>you don't get that by soft boiling you dingdong

yes you fucking do. you boil it hard for a short period of time and then the white cooks firm before the heat radiates into the yolk. you're a dumb faggot.

>> No.5811291

>>5810799
boil it for less time than you would boil a hard boiled egg.

>> No.5811302

>>5811099
Would you care to explain to me why you cooked the eggs for nine minutes when everyone in the thread said five to six minutes? Paper plate people can't be trusted.

>> No.5811305

>>5811291
Wa la!

>> No.5811306

>>5811208
what the hell is "soft boiling"? You boil it the same way, for less time. It's "soft" "boiled egg", not "soft boiled" "egg". Did you think you were supposed to simmer on low?

>> No.5811308

>>5811208
>you don't get that by soft boiling

This is beyond silly now. It only depends on cooking time. My mom could do it, my aunt could do it, dozens of hotels I stayed could do it, heck even I can do it on a lucky day..

>> No.5811352

>>5811305

> Wa la!

Do you mean voila ?

>> No.5811355

>>5811352
Do you mean viola?

>> No.5811356

>>5811352
No I mean Wa la!

>> No.5811359

>>5811356

Wallah?

>> No.5811363

You know, all the arguing about how to cook an egg like that could be solved with some water, eggs, and a camera. I don't like eggs or I'd go try it

>> No.5811366

>>5811363
I should probably explain that I'm in an egg thread because it was a nice picture and I hope to learn to like eggs

>> No.5811382
File: 244 KB, 1223x402, tumblr_mxb4gtptkb1qaevcvo7_1280.png [View same] [iqdb] [saucenao] [google]
5811382

>>5811279
I sincerely apologize to ck., omnivore, veg or vegan if strictly carnivore, howl at the moon and enjoy but I get ever so tired of a holes (sjl) black or white any or no te.. well stupid, i guess. but i do agrree in part. if you hate it so much, quite eating. a neighbor had a sticker, "don't grumble about farmers with your mouth full". wise advice from a good friend. thanks ck

>> No.5811517

>>5811382
i think you spent a little too much time in the chicken coop

>> No.5812909

>people saying that's a poached egg.
>clearly soft boiled.

Get yer eggs out the fridge and let them come up to room temperature, this is important so the shells don't go into thermal shock and crack.

Prepare a bowl with some ice in it,

Bring a saucepan of water up to the boil.

Turn it down to medium high.

Bentley put the eggs in the water and cook for 7 mins. Set a timer.

When 7 mins is up, take them and put them in the ice bath to stop the cooking.

Wait 2 mins then peel the shells from the eggs/ egg, be careful don't rush.

Refresh the egg by dunking it in hot water for 15-20 seconds.

Serve.

Get yourself like 2 dozen eggs and just experiment over a weekend, eggs are cheap and once you get the skill down, you've got it forever.

>> No.5812929

>>5812909
>Bentley put the eggs in the water and cook for 7 mins. Set a timer.
It seems wasteful to have your butler put your eggs in the water for you, but not do the rest of the cooking as well.

>> No.5812937

>>5810834
What does that have to do with what's being asked?

>> No.5812939

>>5812929
Well played sir.

>> No.5812943

>>5811045
Lel

>> No.5812945

>>5812929
kek

>> No.5813006
File: 31 KB, 480x480, 35671086BwW.jpg [View same] [iqdb] [saucenao] [google]
5813006

>>5811517
maybe. everything from flight line to quarrys to dishwasher/busboy. I try not to bitch too much. many have things way worse than me (I, stay your hand gammer nazis)I worked several places resturant wise low (picking condoms and trash from the back lot of a mickey dee to better ordering and cooking as a line cook. after years returned. easy going. rarely raise my voice. the owners brother put two of market whole hogs and a20 gallon pot of octoberfest sausages in the walk in. I was nice. but that's it, I quit. Interesting to see both sides, know you are not the only one, and glean some information. (yeah glean, like the book of Ruth and boaz)op's pic? a perfectly cooked egg. all you need is toast anda book. kon tiki thor heyerdalk.

>> No.5813450

What is needed is a screwtop seethrough egg boiler. Basically you would crack your egg into it and then put it into almost boiling water and turn off and leave for 3-5 minutes and you would then unscrew your perfectly cooked soft boield egg.

>> No.5813649

>>5810968
Underrated post.

>> No.5813773

>>5810856
If you have an electric stove and you just turn it off, it will continue to boil. Take it off of the heat. So no, don't keep it boiling.

>> No.5813818

>>5811119
it was a bad egg

>> No.5813833

>>5811013
i havent watched naruto since 2007, what the fuck

>> No.5813875
File: 10 KB, 275x183, eggs & toast.jpg [View same] [iqdb] [saucenao] [google]
5813875

>>5810799
>HOW THE FUCK DO I GET AN EGG LIKE THIS

It's technique. I let a pan of water get to almost a boil. Just a simmer with a few bubbles. I then stir the water in one way so it creates a vortex. I put in a spoonful of white wine vinegar (not sure if it's necessary but it's supposed to keep the white together) and crack the egg. It cooks and solidifies almost immediately. While the egg is cooking, no more than two minutes, I'm toasting bread. Serve with buttered toast, a little salt and a lot of ground pepper. A hot drink either tea or coffee will wash it down. I prefer tea with a spoonful of sugar.

>> No.5813890

>>5813875
I am trying that, thanks

>> No.5814065

>>5813875
The OP pic isn't a poached egg though.

Also the trick with poached eggs is to use the freshest eggs you have. The older they are the more "loose whites" there are that form all those stringy strands no one likes in the pot.

If you are using older eggs the trick is to crack is into a slotted spoon or something and let the loose whites drain off, the thicker whites/yolk will stay on the spoon and then you poach that

>> No.5814079

so it seems the solution is to not boil the eggs but steam them correct? I'm going to try that tomorrow morning

>> No.5814088

>>5810799
do not forget to drop the eggs in an Ice bath after they boil for an easy peel and a firmer white

>> No.5814117

>>5810799
looks like they added black pepper

>> No.5814132

>>5814079
you'll have to experiment a bit to get the right time/temperature level but just fry an egg like normal, but put a lid on it

>> No.5814239

why do americucks eat their eggs raw?
Enjoying salmonella?

>> No.5814261

>>5814239
>Enjoying salmonella?
yes, thank you! enjoying being a country nobody wants to talk about?

>> No.5814264

>>5814261
People talk about Islamic State really often these days

>> No.5814320

>>5814264
people talk about a lot of stupid shit

>> No.5814331
File: 89 KB, 300x300, 1411160548384.png [View same] [iqdb] [saucenao] [google]
5814331

>>5814239

> implying Western culinary traditions, particularly the French, doesn't commonly involve raw and soft-cooked egg
> this nigga can't into meringues and omelets

>> No.5814381

>>5811279
>>5811279
>>5811279
>>5811279

Are you that same guy that has been posting nonsense here for days? Your posts are what I look forward to in the day.

>> No.5814465
File: 52 KB, 1280x720, image201409220001.jpg [View same] [iqdb] [saucenao] [google]
5814465

>>5811146
>>5811288

Thank you Anons, you just inspired this morning's breakfast.

Shame I kept turning the yolk, I probably should have just left it sitting in the water on its own, but it still turned out nice and gooey in the middle.

>> No.5814481
File: 35 KB, 600x389, boiled eggs.jpg [View same] [iqdb] [saucenao] [google]
5814481

>>5810799
This pic is pretty on point for medium size eggs. Just drop the egg in a pot of boiling water for the corresponding number of minutes. Add more time for large and jumbo eggs.

>> No.5814492

>>5814481

Cheers for the guide Anon. How much more time would you suggest for each egg size up? A minute, thirty seconds, minute and a half?

>> No.5814533
File: 38 KB, 291x317, 1339125924427.jpg [View same] [iqdb] [saucenao] [google]
5814533

The BEST way to achieve results like the one in OP is to:

1) fill your pot with about 3/4 of an inch of water
2) bring it to a boil
3) add as many eggs as you want to the boiling water
4) put a lid on the pot, a tight fitting lid
5) wait about 6 minutes
6) put the pot with the eggs directly under the faucet, fill it up and dump it out about 3 times
7) ?????????????
8) delicious eggs

I use this method, and it's flawless, because if water's already boiling and you don't change the energy going in to the pot, i.e. keep that shit on high heat, you will not ever have a variation in your eggs.

Steam has a lot more energy than water, especially in cooking. The energy transfer is a lot more even, and you will get a much more evenly cooked egg white.

This method is actually foolproof and takes literally 0 practice.

I could go in the physics of why it works, but /ck/ is usually full of troglodytes that don't believe in physics, or have never even taken a physics class.

>> No.5814539

>>5814533
note: this will work with any size of egg

>> No.5814563

>>5814492
I'm pretty sure thats for room temperature eggs, as for americans, from the refrigerator eggs 6 minutes is still softboiled and runny yolk

>> No.5814576

>>5814079
That's how America's Test Kitchen did it

https://www.youtube.com/watch?v=v_dlr-YKW40

>> No.5814584

5 minutes 10 second on boil. then shock.

>> No.5814604

I was being open minded this morning and went to make a fried egg.

Hot skillet, bacon fat in it.
Cracked egg, dropped easily into the middle of the pan and let it kind of bubble.
Small amount of water, poured it in the pan and covered the whole thing with a lid for 90 seconds.
Took off lid, plated the egg, waited 2 minutes to cut into it.
The yolk was STILL RUNNY
FUCK

>> No.5814606

>>5814604
Oh and I ate it anyway, made me feel gross. Can I die from eating undercooked egg yolk?

>> No.5814608

>>5814606
yes

>> No.5814610

>>5814606

Why did you waste my time

>> No.5815842

http://www.chefsteps.com/activities/the-egg-calculator

>> No.5815878

>>5811288
>>5814465
try this next time - eggs in a basket sort of variation (much better than the shit you see floating around here):
"To Make Ox Eyes
Cut rounds of bread, toast them to a pale brown, dip in hot milk, butter generously and place on a buttered baking tin. Separate the yolks and whites of as many eggs as there are rounds of toast. Add a pinch of salt to the whites, whip to a dry froth, and pile high on each toast round. Make a depression in the center, drop in a yolk, sprinkle with salt, pepper, and a table sauce, top with a 'pea' of butter, and place in brisk oven to cook. Remove to small plates and garnish with parsley."
---"Practical Housekeeper's Own Page," Chicago Daily Tribune, June 21, 1908

>> No.5815887

What's the proper term for soft boiled eggs? Without some stuff in it?

>> No.5815897

>>5815878
Betty Crocky better than that. You have a problem with projecting your celebrity bullshit onto others when nobody really gives two shits.
I suggest the unpretentinous Betty Crocker

>> No.5815898

>>5815878
>brisk oven

what the fuck is a brisk oven?

>> No.5816144

>>5815898
That's one of those little ones that little girls use powered by light bulbs.

>> No.5816151

>>5816144

No, that's an EZ-bake oven.

>>5815898
Before thermometers were common in homes people referred to the temperature of the oven using words like brisk, slow, etc:
http://en.wikipedia.org/wiki/Oven_temperatures

>> No.5816210

>>5816151
hahaha that's the one ez-bake

>> No.5816265

>>5814533
>fill with tap (cool) water
Very important.
That's how the shell comes off easy.

That's cool though I never thought of steaming eggs.

>> No.5816271
File: 65 KB, 550x465, the-cursed-shall-roam.jpg [View same] [iqdb] [saucenao] [google]
5816271

>>5814606
The yolk is SUPPOSED to be runny you fucking mong.
>egg-yolks cooked solid
Seriously, have you never had a fried egg at a restaurant.

>> No.5816280

>>5811013
s this cartoon for real?

>> No.5816285

>>5813833

gotta be some whack ass filler, I've watched all the non-filler and never saw it

I was confused as fuck while watching that too

>> No.5816324

>>5816280
>>5816285

It's part of the new game that recently came out. There's a full version somewhere on Youtube but I can't be assed finding it.

Should be easy to find if you type "Itachi makes egg."

>> No.5816337

>Put in pot with water
>Put pot on stove
>Turn on
>Turn off when water starts boiling, leave on burner for 4 min

done

>> No.5816355

Cook in 80°C water for 4 minutes.

I literally just did this.

>> No.5816489

>>5810968
number one stunner 5 star post here.

>> No.5816503

>>5810799
soft boiled, retard

>> No.5816544

>>5814492
Two things in my experience with using the guide.

First, the eggs were straight from the fridge.

Second, the time added for larger eggs isn't the same at each level of hardness. I like my medium eggs at 4:35 and large at 5:40.

>> No.5816550

>>5811146
that looks like a fucking tumor.

>> No.5816553

>>5816550
It's menstrual discharge, actually.

>> No.5817511

>>5815897
wtf did I just read?
Did you mean to respond to someone else? It makes sense, but only in a completely different context than responding to a post with a recipe from 1908.

>> No.5818963

>>5810799
whoa

>> No.5819643

>>5810986
sir, stop embarasing yourself. You can most definatly do it by boiling. It takes attention and precision not a $1000 worth of equipment. Egg is already sealed and it takes 5m10s to make a soft boiled egg. I will have accomplished everything you are trying to do without the pretention.

Sous Vide an egg, what untalented fuck trained you. You have rendered yourself useless by relying on fancy equipment rather than learning how how to cook properly first.

>> No.5819722

>>5810799
Sous vide at 63 degrees celsius.

Certain proteins break down before other at that point, making it perfect. Also used to essentially 'self dress' a decent caesar salad.

>> No.5819728

Heston Blumenthal's way: https://www.youtube.com/watch?v=3gbgSCV9hbM

>> No.5819754

>>5811146
Muh dick

>> No.5819809
File: 1.67 MB, 2272x1704, an egg like this.jpg [View same] [iqdb] [saucenao] [google]
5819809

>>5814533

I'd say that did the job pretty well.

>> No.5819812

>>5819809
is that hair

>> No.5819813

>>5819809
That hair, man

>> No.5819814

>>5819812

Yes.

Might be the dog's, might not.

>> No.5819827

>>5819814
did the hair add any interesting flavors or textures?

>> No.5819828

>>5819809
Fuck that hair

>> No.5819861

>>5819809
You're used to eating hairy huevos, aren't you?

>> No.5819868

>>5819827

Took it off after seeing it in the picture.

>>5819861

Only my own.

But seriously, the dog sheds like crazy during summer, and cleaning the hair off everything is an uphill battle; so yeah, I probably eat a lot of hairy shit.

Thank fuck for Fall.

>> No.5820072

>>5810799
I actually prefer hard boiled than soft but since I always eat oatmeal + boiled eggs in the morning and I don't have much time I always get the OP's pic when I cook them for 5-6 min instead of 10-12.

>> No.5820074

>>5820072
And afterwards you say

Wa la!