Hard-boiled 10 eggs last night, since I am eating four a day.
Put the 10 eggs in a pot, filled it with water, put it on the stove and turned on the heat, just when the water started to boil, turned off the heat, covered the pot, and let sit for 12 minutes, keeping the eggs in that perfect 70°C range.
At least, I THOUGHT I hard-boiled them. Cracked one open this morning and: the yolk was soft-boiled, the white was basically transparent, with some slight translucent bits. Not even close to soft-boiled, let alone hard-boiled.
Well, if this is my big setback for the day, I can deal!
Thursday, April 1, 2010
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I think the 12 mins might be your mistake. Isn't that the time for constantly boiling water? If you do the boil and cover method, I usually leave them in there until the water is cool enough to fish them out.
ReplyDeleteAHH...that makes sense.
ReplyDelete